Strawberry + Rhubarb Filling

• 4 cups sliced strawberries (about 1.5 lbs strawberries)
• 4 cups sliced rhubarb about 1" slices (about 1 lb rhubarb)
• 1- 1 1/4 cups granulated sugar start with 1 cup if you have very sweet strawberries
• 3 tablespoons cornstarch
• 1/4 teaspoon kosher salt

Crisp Topping

• 3/4 cups rolled oats
• 3/4 cups all-purpose flour
• 1/2 cups packed brown sugar or granulated sugar
• pinch kosher salt
• 8 tablespoons unsalted butter, melted or room temp AKA 1/2 cup or 1 stick

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Prep the strawberry + rhubarb filling

1. Preheat oven to 375* F.
2. While the oven preheats, combine strawberries, rhubarb, sugar, cornstarch, and salt in large mixing bowl. Let mixture sit while oven preheats to macerate the fruit (this will become super jammy while it bakes)

Prep the crisp topping

1. Make the crisp topping by mixing rolled oats, flour, sugar, and salt in bowl. Work in the butter with your fingers, a fork, or pastry cutter, until combined. The mixture should be a combination of large pieces and coarse crubmly bits.

Assemble + bake

1. Transfer strawberry rhubarb mixture to a large baking dish that's at least 2 quarts, top with the crisp mixture, and bake for 40-45 minutes, or until topping is crisp and slightly golden brown.
2. Let cool for about 15 minutes to let it set, and serve.

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