Strawberry Rhubarb Crisp

• 2 tablespoons unsalted butter
• 2 pounds strawberries, hulled and quartered (about 4 cups)
• 2 pounds trimmed rhubarb, sliced
• 1/2 cup cornstarch
• 1/3 cup granulated sugar
• 1 tablespoon orange zest plus 2 Tbsp. fresh juice (from 1 orange)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 3/4 cup packed light brown sugar
• 1/2 cup (about 2 1/8 oz.) all-purpose flour
• 6 tablespoons (3 oz.) chilled unsalted butter, cubed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/2 cup uncooked regular rolled oats
• 1/2 cup almonds
• Vanilla ice cream, optional

1. Prepare the Filling: Preheat oven to 375u0b0F. Butter an 11- x 7-inch baking dish.
2. Prepare the Topping: Pulse brown sugar, flour, butter, cinnamon, and salt in a food processor until clumpy. Add oats and almonds, and pulse until a coarse meal forms. Sprinkle topping evenly over filling.

unsalted butter, strawberries, trimmed rhubarb, cornstarch, sugar, orange zest, kosher salt, ground ginger, ground cardamom, brown sugar, flour, butter, ground cinnamon, kosher salt, oats, almonds, vanilla ice cream

Taken from www.myrecipes.com/recipe/best-strawberry-rhubarb-crisp (may not work)