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4 cups fresh rhubarb, diced (4 to 5 stalks)
4 cups strawberries, chopped
1 1/4 cups sugar
1 1/2 teaspoons orange zest
1 tablespoon cornstarch
1/2 cup orange juice
1 cup flour
1/2 cup light brown sugar
1/2 teaspoon salt
1 cup quick-cooking oatmeal
3/4 cup cold margarine, diced

Mix rhubarb, strawberries, 3/4 cup sugar and orange zest together in a large bowl. In a small bowl, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into a 9×9 inch baking dish and place it on a sheet pan lined with tin foil.

In the bowl of an electric mixer combine flour, remaining 1/2 cup sugar, brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, bake at 350 degrees for 1 hour, until the fruit is bubbling and the topping is golden brown.

Serve warm with ice cream.