Strawberry-Rhubarb Crisp - cooking recipe

Ingredients

2 lbs fresh rhubarb, cut into 1/2-inch pieces
1 1/2 lbs fresh strawberries, hulled and sliced in half lengthwise
1 orange, zest of
1/2 orange, juice of
2/3 cup sugar
3 tablespoons flour
Topping
1 cup old fashioned oats
3/4 cup flour
3/4 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1 pinch nutmeg
1/2 cup cold butter or 1/2 cup margarine, cut into cubes

Preparation

Preheat oven to 350\u00b0.
In a large mixing bowl, combine the rhubarb, strawberries, orange zest, and juice; toss together until well blended.
In a small bowl, mix together the sugar and flour; stir into the fruit mixture until well incorporated.
Spoon fruit mixture into an ungreased 3-quart casserole dish.
To make the topping: In a bowl, combine the oats, flour, brown sugar, cinnamon, and nutmeg.
Cut in the butter cubes using a pastry blender until mixture resembles coarse crumbs.
Sprinkle topping evenly over fruit.
Bake for 30-35 minutes or until fruit filling is bubbly and topping is golden brown.