Instructions

1. 1

   Preheat the oven to 375°F and lightly grease a 9-inch baking dish. In a large bowl, toss the rhubarb, strawberries, sugars, cornstarch, vanilla, lemon juice, and salt until the fruit looks evenly coated and glossy.

2. 2

   Spread the fruit mixture into the baking dish. The filling may seem slightly dry at first, but the strawberries and rhubarb release plenty of juice as they bake.

3. 3

   In another bowl, mix the oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture forms chunky crumbs with pea-sized bits of butter throughout.

4. 4

   Sprinkle the oat topping evenly over the fruit. Leave some larger clumps intact because those pieces bake into the crispiest topping.

5. 5

   Bake for 35 to 45 minutes, until the fruit filling is bubbling hard around the edges and the topping turns deep golden brown. One thing to watch for is pale topping in the center — if needed, bake an extra 5 minutes for more color and crunch.

6. 6

   Let the strawberry rhubarb crisp cool for at least 15 minutes before serving. The filling thickens as it cools, making it easier to scoop.