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Strawberry Rhubarb Crisp

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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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