Strawberry Rhubarb Crisp

• 3 1/2 cups (875 mL) strawberries, hulled and halved or quartered, depending on size
• 3 cups (750 mL) sliced fresh rhubarb
• 3/4 cup (175 mL) granulated sugar
• 3 tbsp (45 mL) cornstarch
• 1 tsp (5 mL) lightly packed grated orange zest
• 1 tbsp (15 mL) orange juice
• 1 recipe Cinnamon Sugar Crumb Topping
• 8-inch (2 L) square glass baking dish, greased

1. Preheat oven to 400F (200C)
2. In a large bowl, gently combine strawberries, rhubarb, sugar, cornstarch and orange zest and juice.
3. Spread mixture in prepared baking dish.
4. Bake in preheated oven, carefully stirring every 10 minutes or so, for 35 to 40 minutes or until fruit mixture is thickened and the juices are becoming glossy.
5. Remove baking dish from oven and gently stir liquid mixture in bottom of baking dish with fruit.
6. Sprinkle topping over fruit mixture.
7. Reduce heat to 350F (180C), return crisp to oven and continue baking for 15 to 20 minutes more or until top is lightly browned and juices are bubbling and thickened.
8. Let cool on a wire rack for at least 20 minutes to allow juices to thicken.
9. Variation
10. Use lemon juice and zest instead of the orange juice and zest.

strawberries, fresh rhubarb, sugar, cornstarch, orange zest, orange juice, cinnamon sugar, baking dish

Taken from www.cookstr.com/recipes/strawberry-rhubarb-crisp (may not work)