Lighter Strawberry Rhubarb Ginger Crisp | Paula Deen

Ingredients

• 3/4 cup rolled oats
• 1/4 cup all purpose flour
• 3 tablespoons packed brown sugar
• 3/4 teaspoon plus 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 tablespoon cut into small pieces Butter
• 1 tablespoon Canola oil
• 1 lb trimmed and cut into cut into 1/2-inch pieces rhubarb
• 2 cups hulled and sliced strawberries
• 1/2 cup granulated sugar
• 1 to 2 tablespoons cornstarch
• 1 tablespoon grated and peeled fresh ginger