Rhubarb & Strawberry Crisp

• 1 lb. rhubarb, sliced in 1 in. pieces
• 2 pints strawberries, hulled, sliced in half
• Zest and juice from 3 blood oranges (or whatever oranges you have on hand)
• 1/4 cup flour
• 1/4 cup sugar
• Topping:
• 1 stick butter, chilled, cubed
• 3/4 cup all purpose flour
• 1/2 cup brown sugar
• 1/2 cup oats
• Pinch of salt
• 1/4 cup toasted hazelnuts, skins removed, chopped coarsely

1. Preheat oven to 350u0b0. Grease an 8 x 11 baking dish and set aside. In a bowl combine sliced rhubarb, strawberries, zest and juice from the oranges, flour and sugar. Toss gently to incorporate flour and sugar throughout. Pour into prepared baking dish.
2. For the topping I like to use a food processor, but a pastry cutter, fork or even your fingers work as well. Combine chilled, cubed butter, with the flour, sugar and salt, pulse a few times until butter is the size of small peas. Add oatmeal and pulse once or twice, just enough to get it mixed through, but not chopped too small. Crumble mixture over the top of the strawberry rhubarb mixture. Top with the roasted hazelnuts and bake for 45 minutes until the top is browned nicely and the mixture is bubbling through the cracks.
3. Serve warm with freshly whipped cream or vanilla ice cream.

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Taken from www.epicurious.com/recipes/member/views/rhubarb-strawberry-crisp-50105550 (may not work)