Strawberry Rhubarb Crisp

I recently bought 25 pounds of rhubarb from my fruit supplier from Hood River.  So far I have made four Rhubarb Custard Pies, a Rhubarb Crisp, and two of this delicious Strawberry Rhubarb Crisp.  The recipe for it happened to be in my Pinterest feed, without me even looking for it.  Perfect timing!   I have to say that this may be my most favorite fruit crisp ever, which is saying a lot because my mom's apple crisp is a piece of heaven on earth.

The original post is HERE.  She made it with strawberries only, which is kinds of sad to me, and I doubled it, of course.  

Adapted from “Williams-Sonoma Essentials of Baking”

Filling:
3 cups rhubarb, cut into 1/2-inch pieces 
4 cups (8 ounces/250 grams) strawberries, hulled and halved lengthwise
3/4 cup (4 ounces/125 grams) sugar

Topping:
•2 cups (5 ounces/155 grams) all-purpose flour
•1 cup (1.5 ounces/45 grams) old-fashioned rolled oats
•2/3 cup (3 ounces/90 grams) sugar
•2/3 cup (2.5 ounces/75 grams) firmly packed golden brown sugar
•1 teaspoon ground cinnamon
•1/2 teaspoon salt
•1 cup (2 stick) unsalted butter, melted


Directions:
1.Position a rack in the middle of the oven, and preheat to 350 degrees F. Have ready a 5 quart ceramic or glass baking dish or baking dish.  I used a 9x13 casserole dish.


2. For the Filling: In a large bowl, stir together the rhubarb, strawberries and sugar until well mixed. Pour into the baking dish, and set aside.


3. For the Topping: In a large bowl, stir together the flour, rolled oats, sugars, cinnamon and salt until well blended. Stir in the melted butter until evenly moistened crumbs form. Spoon the crumb mixture over the filling.


4. Bake the crisp until the rhubarb is tender when tested with a toothpick, the juices are bubbling, and the topping is golden brown, 35-40 minutes. Transfer to a wire rack, and let cool for 10 minutes. Serve warm.


Note: The crisp can be cooled, covered with plastic wrap and stored at room temperature for up to 2 days. Rewarm in a 250-degree F oven for 15 minutes before serving. Preferably with a substantial scoop of vanilla ice cream.