Strawberry Rhubarb Crisp

This is the perfect springtime dessert!  Serve warm with a scoop of vanilla bean ice cream.  There is nothing better!

Strawberry Rhubarb Crisp (adapted from Ina Garten)

4 cups fresh rhubarb, 1" dice
1 lb. fresh strawberries, quartered
1 1/4 c. white sugar
1 1/2 t. orange zest
1 T. cornstarch
1/2 c. freshly squeezed orange juice
1 c. all purpose flour
1/2 c. light brown sugar
1/4 t. salt
1 c. quick cooking oats (not instant)
12 T. cold unsalted butter, cut in cubes
Vanilla bean ice cream, for serving

Preheat the oven to 350.  For the fruit, toss the rhubarb, strawberries, 3/4 c. white sugar, and the orange zest together in a large bowl.  In a measuring cup, dissolve cornstarch in orange juice and then mix into the fruit.  Pour the mixture into an 8X11" buttered baking dish and place it on a sheet pan lined with foil or parchment paper.

For the topping, combine flour, remaining 1/2 c. white sugar, brown sugar, salt, oats and butter in the bowl of a food processor.  Pulse 10-12 times to combine (butter will mix in with the flour and become a fine meal.)  Sprinkle the topping over the fruit, covering it completely and bake for 1 hour, or until the fruit is bubbling and the top is golden brown.  Serve warm with a scoop of vanilla ice cream.  Heaven!

This can be made ahead and individual servings warmed in the microwave when ready to eat.

8 servings (468 calories each serving not including ice cream) according to my calculator on loseit.com