I made this in 2013. It is a Ina Garten recipe. We enjoyed it.
4 cups fresh rhubarb, diced 1" (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved
1 1/2 cups granulated sugar, divided
1 1/2 tsp. grated orange zest
1 tbsp. cornstarch
1 cup all purpose flour
1/2 cup light brown sugar, lightly packed
1/2 tsp. salt
1 cup quick cooking oatmeal
12 tbsp. cold unsalted butter, diced
Vanilla ice cream, for serving
Preheat oven to 350 F.
For the fruit, toss rhubarb, strawberries. 3/4 cup granulated sugar, and the orange zest together in a large bowl.
In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit.
Pour the mixture into an 8 X 11 inch baking dish and place it on a parchment lined sheet pan.
For topping, in the bowl of a mixer fitted with the paddle attachment, combine flour, the remaining 1/2 cup sugar, the brown sugar, salt, and oatmeal.
With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles.
Sprinkle the topping over the fruit, covering completely, bake for 1 hour, until the fruit is bubbling and the topping is golden brown.
Serve with ice cream.