Strawberry Rhubarb Crisp

Ingredients:

• 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
• 4 cups fresh strawberries, hulled and halved, if large
• 1¼ cups granulated sugar, divided
• 1½ teaspoons grated orange zest
• 1 tablespoon cornstarch
• ½ cup freshly squeezed orange juice
• 1 cup all-purpose flour (see note for gluten-free)
• ½ cup light brown sugar, lightly packed
• ½ teaspoon kosher salt
• 1 cup quick-cooking (not instant) oatmeal, such as McCann’s (see note for gluten-free)
• 12 tablespoons (1½ sticks) cold unsalted butter, diced
• Vanilla ice cream, for serving

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