Old-Fashioned Rhubarb-Strawberry Crisp



  1. Preheat oven to 400 degrees. Pour rhubarb and strawberry sauce into a 9-inch pie pan or a 1-quart baking dish. Add orange zest and 1 tablespoon flour. Stir well. Place dish on a baking sheet.
  2. In a bowl, combine remaining ½ cup flour, sugar, oats and salt. Add butter and rub in with fingertips until mixture comes together in moist clumps.
  3. Sprinkle topping over fruit and bake until golden, about 25 minutes. Let cool about 20 minutes. Serve with ice cream or whipped cream.
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