Ingredients
4 cups fresh rhubarb, 1-inch diced (8-10 stalks)
4 cups fresh strawberries, hulled and halved, if large
¾ cups granulated sugar
1 ½ tsp. grated orange zest (1 orange)
2 T. cornstarch
1/3 cup freshly squeezed orange juice (1 orange)
Topping
1 cup all-purpose flour
½ cup light brown sugar, lightly packed
½ cup granulated sugar
½ tsp salt
1 cup quick or old-fashioned oatmeal
12 T. (1 ½ sticks) cold unsalted butter, diced
Vanilla ice cream, for serving (optional)
Directions
Preheat the oven to 350°F.
For the fruit, toss the rhubarb, strawberries, ¾ cup of granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into 9×13 inch baking dish (or 8×11 inch baking dish).
For the topping, in a bowl combine the flour, ½ cup of granulated sugar, brown sugar, salt and oatmeal. Combine this mixture by using a pasty cutter or a mixer with a paddle attachment. You want to mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for about 1 hour (I always check at 40 min…and rotate dish if needed), until the fruit is bubbling and topping is golden brown. Serve warm for the best sauciness J
Slightly Adapted from Barefoot Contessa [1]