Preheat oven to 350 degrees F. Position oven rack in center of oven. Lightly grease a 9- by 9-inch rectangular baking pan or a 9-inch pie plate (your choice).
In a large bowl, combine rhubarb, strawberries, granulated sugar, flour, orange zest, and cinnamon. Stir together until the fruit is well coated. Spoon the Strawberry-Rhubarb Filling into your prepared baking pan; set aside.
Prepare Crisp Topping: In a large bowl using an electric mixer on low speed, combine flour, brown sugar, granulated sugar, salt, oats, and butter. Mix until moist and crumbly.
Sprinkle the prepared Crisp Topping over the fruit mixture until top is completely covered.
NOTE: I recommend that you place baking pan onto a cookie sheet in the oven when baking. This way the cookie sheet will catch the juice drippings for less clean-up mess.
Bake approximately 55 to 60 minutes oruntil the fruit is bubbling and the topping is golden brown. If using a digital instant-read thermometer, inserted in the centers, it should register 175 degrees F. Begin checking temperature about 10 minutes before recommended times.
Remove from oven and let cool slightly on a wire rack before cutting and serving. Serve warm with generous scoops of high-quality vanilla ice cream (if desired).
Makes 6 to 8 servings.
Ingredients:
Pastry for 9-inch one crust pie
Strawberry Rhubarb Ingredients (listed above)
3 tablespoons butter, cubed small>
Preparation:
Preheat oven to 350 degrees F. Position oven rack in center of oven.
Prepare pie pastry (click on the above link for directions); set aside.
In a large bowl, combine rhubarb, strawberries, granulated sugar, flour, orange zest, and cinnamon. Stir together until the fruit is well coated. Spoon the Strawberry-Rhubarb Filling into the pastry-lined pie plate and dot with butter.
Cover with the remaining pie pastry and flute the edges.
Cover the edges of the pastry with aluminum foil. Cut slits in the center of the pastry so steam can escape. Brush the top crust with milk or a beaten egg white.
NOTE: I recommend that you place pie plate onto a cookie sheet in the oven when baking. This way the cookie sheet will catch the juice drippings for less clean-up mess.
Bake 45 to 50 minutes or until until the crust is golden brown and the fruit mixture is bubbly hot. Remove the aluminum foil during the last 15 minutes of baking. If using a digital instant-read thermometer, inserted in the centers, it should register 175 degrees F. Begin checking temperature about 10 minutes before recommended times.
Remove from oven and cool on a wire rack before serving.
Strawberry Rhubarb Crisp Recipe - Strawberry Rhubarb Pie Recipe: https://whatscookingamerica.net/desserts/strawberryrhubarbcrisp.htm