Rhubarb and strawberries

My grandmother was an unbelievable cook, gardener and nurturer. I still smell her barn when I am gardening and her herbal potions in my bathroom. She loved rhubarb and made stewed rhubarb, which she served on ice cream. I lived on Sugarloaf Mountain outside of Boulder and there happened to be a huge field of wild rhubarb across the street from our cabin. One year we made strawberry rhubarb pies for a spring festival-we sold out in seconds!! I have been patiently waiting for the rhubarb to appear in the store and here it is!!

Ina’s Rhubarb Strawberry Crisp

4 cups fresh rhubarb, cut into 1″ dice (about 5 stalks)

4 cups fresh strawberries, hulled and halved, if large

1  1/4 cups granulated sugar, divided

1 1/2 t. grated orange zest

1/2 cup fresh squeezed orange juice

1 T. cornstarch

Topping

1 cup flour

1/2 cup light brown sugar

1/2 t. kosher salt

1 cup oats

6 oz. cold unsalted butter

Preheat the oven to 350 degrees

Toss the diced rhubarb and strawberries with the orange zest and 3/4 cup granulated sugar. Mix the orange juice with the cornstarch and pour over berry mixture. Pour into a 8″ by 11″ baking dish.

For the topping in a food processor or bowl of an electric mixer with paddle, combine flour, remaining 1/2 cup sugar, brown sugar, salt and oatmeal. Mix well. Add diced cold butter and mix until dry ingredients are moist and butter is pea sized. Sprinkle topping over fruit and bake one hour.

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