Rhubarb-Strawberry Crisp

• Filling:
• 6 cups (1/2-inch) slices rhubarb (about 2 pounds)
• 2 1/2 cups halved strawberries
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon grated orange rind
• 1/2 teaspoon ground cinnamon
• Cooking spray
• Topping:
• 2/3 cup all-purpose flour (about 3 ounces)
• 1/2 cup packed brown sugar
• 1/2 cup regular oats
• 1/4 teaspoon ground cinnamon
• Dash of salt
• 6 tablespoons chilled butter, cut into small pieces

1. Preheat oven to 375u0b0.
2. To prepare filling, combine the first 6 ingredients. Spoon into a 13 x 9-inch baking dish coated with cooking spray.
3. To prepare topping, lightly spoon flour into dry measuring cups. Combine flour and next 4 ingredients (through salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Sprinkle topping over filling. Bake at 375u0b0 for 30 minutes or until bubbly. Let stand 10 minutes.

filling, rhubarb, halved strawberries, sugar, cornstarch, orange rind, ground cinnamon, cooking spray, topping, allpurpose flour, brown sugar, regular oats, ground cinnamon, salt, butter

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