Rhubarb-Strawberry Crisp

Ingredients

• 0.5 cup brown sugar packed
• 6 tablespoons butter chilled cut into small pieces
• 3 tablespoons cornstarch 
• 3 ounces flour all-purpose
• 0.8 cup granulated sugar 
• 0.3 teaspoon ground cinnamon 
• 0.5 teaspoon ground cinnamon 
• 0.5 cup regular oats 
• 1 teaspoon orange rind grated
• 6 cups rhubarb 2 pounds
• 1 Dash salt 
• 2.5 cups strawberries halved

Equipment

• bowl
• oven
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 37
2. To prepare filling, combine the first 6 ingredients. Spoon into a 13 x 9inch baking dish coated with cooking spray.
3. To prepare topping, lightly spoon flour into dry measuring cups.
4. Combine flour and next 4 ingredients (through salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly.
5. Sprinkle topping over filling.
6. Bake at 375 for 30 minutes or until bubbly.
7. Let stand 10 minutes.