Strawberry Rhubarb Crisp Recipe

Name: 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 tablespoons 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

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Strawberry and rhubarb are an irresistible combination in the spring and early summer. Both sweet and tart with a crisp, buttery topping, it's perfect for dessert.

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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 tablespoons 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