Strawberry and Rhubarb Crisp

Sweet and delicious with a bit of slight crunch from the rhubarb!
4 cups fresh strawberries, chopped
2 cups fresh rhubarb, chopped
½ cup organic sugar
1 orange zest
2 tblsp all-purpose flour
1 tblsp cornstarch
¼ cup freshly squeezed orange juice
½ cup all-purpose flour
½ cup whole wheat flour
1 cup quick cooking oats
½ cup organic sugar
½ cup light brown sugar
½ tsp salt
12 tblsp (1½ sticks) unsalted butter, COLD and diced
1.    Preheat oven to 375 degrees. Grease baking dish with canola oil spray.
2.    In a large bowl, mix strawberries, rhubarb, sugar and orange zest. In a small bowl, mix flour, cornstarch and orange juice. Fold into fruit mixture until well combined. Pour into baking dish.
3.    For the topping, in a bowl of electric mixer, combine all-purpose flour, whole wheat flour, oats, organic sugar, brown sugar and salt. With the mixer on low speed, add butter and mix until crumbly.
4.    Sprinkle the topping over the fruit, covering it completely. Bake for 30 minutes or until bubbling.
Makes one crisp.

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