4 cups fresh or frozen rhubarb, diced into 1/2 inch slices
4 cups fresh strawberries, hulled and quartered
1 1/4 cups sugar, divided
1 teaspoons grated orange zest
1 tablespoon cornstarch (see note)
1/2 cup orange juice
1 cup flour
1/2 cup light brown sugar
1/2 teaspoon salt
1 cup quick-cooking oats
3/4 cup margarine, diced
Preheat the oven to 350 degrees.
Toss the rhubarb, strawberries, 3/4 cup sugar, and the orange zest together in a large bowl. Dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into a 9 x 9 inch baking dish.
Combine the flour, the remaining 1/2 cup sugar, the brown sugar, salt, and oatmeal. Add the butter and mix until the mixture is in crumbles. Sprinkle the topping over the fruit, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown.