Strawberry Rhubarb Crisp

• 2 cups Halved Strawberries
• 4 cups Chopped Rhubarb (one Inch Pieces)
• 1-1/4 cup Sugar
• 2-1/2 Tablespoons Cornstarch
• 1-1/2 cup Water
• 1 teaspoon Vanilla
• 1 teaspoon Orange Zest
• 2 Tablespoons Fresh Orange Juice
• 3/4 cups Flour
• 1 cup Old Fashioned Oats
• 1/2 cups Brown Sugar, Packed
• 1-1/2 teaspoon Cinnamon
• 3/4 cups Roughly Chopped Pecans Or Walnuts
• 1 pinch Salt
• 5 Tablespoons Butter, Melted

1. Preheat the oven to 350 F. Spray an 11x7 inch baking dish with cooking spray. Set aside.
2. Mix the strawberries and rhubarb in a bowl then place the mixture into the bottom of the baking dish.
3. In a small saucepan, mix the sugar and cornstarch then stir in the water. Bring the mixture to a boil, stirring constantly. Allow to boil for 30 seconds to a minute, then immediately remove pan from heat. Stir in the vanilla, orange zest, and juice until combined. Pour evenly over the rhubarb and strawberry mixture. Do not stir.
4. In a large bowl, combine the flour, oats, brown sugar, cinnamon, nuts, and salt. Stir to combine. Pour the melted butter over the oat mixture and stir until everything is evenly coated. Sprinkle the oat mixture over the rhubarb.
5. Bake in the oven for 45 minutes, until the rhubarb is cooked through and the sauce is bubbly. If your pan is really full you may want to put a baking sheet underneath to catch any drips.

halved strawberries, rhubarb, sugar, cornstarch, water, vanilla, orange zest, orange juice, flour, oats, brown sugar, cinnamon, pecans, salt, butter

Taken from tastykitchen.com/recipes/desserts/strawberry-rhubarb-crisp-5/ (may not work)