Strawberry Rhubarb Crisp Recipe

Ingredients

• 1 1/2 cups (190 g) rolled oats
• 1 cup (140 g) all-purpose flour
• 1/2 cup (110 g) packed dark brown sugar
• 1/2 cup (100 g) white granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 12 tablespoons (175 g or 1 1/2 sticks) unsalted butter, melted and cooled
• 4 cups (620 g) strawberries, stemmed, hulled and, cut in half if large
• 3/4 cup (250 g) white granulated sugar, divided
• 1 tablespoon chopped candied ginger
• 2 tablespoon cornstarch
• Zest from 1 medium orange
• 4 cups (500 g or a little bit over 1 pound) sliced rhubarb (1-inch chunks) from about 5 to 6 thick stalks or 10 to 12 skinny stalks