Strawberry, Rhubarb, And Ginger Crisp

• Filling:
• 1 (1-pound) package frozen rhubarb, cut into 1-inch pieces
• 1 pound strawberries, hulled and halved
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon grated orange rind
• Cooking spray
• Topping:
• 0.9 ounce oat flour (about 1/4 cup)
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/4 teaspoon salt
• 3/4 cup certified gluten-free quick-cooking oats
• 4 ounces gluten-free gingersnaps
• 6 tablespoons unsalted butter, cut into small pieces

1. Preheat oven to 350u0b0.
2. To prepare filling, combine first 5 ingredients in a large bowl, tossing to coat. Pour mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.
3. To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/4 cup granulated sugar, brown sugar, and salt in a food processor; process until combined. Add oats, gingersnaps, and butter; pulse 2 times or until crumbly.
4. Sprinkle topping over fruit mixture. Bake at 350u0b0 for 50 minutes or until filling is bubbly and topping is golden brown. Cool 10 minutes. Serve warm.

filling, frozen rhubarb, strawberries, sugar, cornstarch, orange rind, cooking spray, topping, flour, granulated sugar, brown sugar, salt, oats, unsalted butter

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