Old-Fashioned Strawberry-Rhubarb Crisp

• FOR THE FILLING:
• 2 pounds Rhubarb Stalks, Sliced 1/2 Inch Thick
• 1-1/4 cup White Sugar, Divided
• 1 pound Strawberries, Hulled And Quartered
• 3 Tablespoons Cornstarch
• 2 teaspoons Fresh Lemon Juice
• 1 teaspoon Vanilla Extract
• FOR THE TOPPING:
• 1/2 cups Butter, Softened
• 1-1/2 cup All-purpose Flour
• 1-1/4 cup Quick Cooking Rolled Oats
• 3 Tablespoons Canola Oil
• 1-1/2 teaspoon Cinnamon
• 3/4 teaspoons Salt

1. Make te filling: Preheat the oven to 375u0b0F.
2. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let the mixture stand for 15 minutes, stirring occasionally.
3. In another larger bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally.
4. Using a slotted spoon, transfer the rhubarb into the bowl with the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
5. Make the topping: Combine all of the toping ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
6. Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325u0b0F and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.
7. Make Ahead: The topping can be refrigerated overnight. Bring to room temperature before using. Serve with vanilla ice cream.

filling, rhubarb stalks, white sugar, strawberries, cornstarch, lemon juice, vanilla, butter, allpurpose, oats, canola oil, cinnamon, salt

Taken from tastykitchen.com/recipes/desserts/old-fashioned-strawberry-rhubarb-crisp/ (may not work)