Photo by Brannon Conza
Recipe by Victoria Cannizzo
1 1/2 cups rhubarb, cut into 1 inch pieces
1 quart of strawberries, rinsed and quartered
1/3 cup fresh orange juice
1/2 cup sugar
3-4 tbsp arrowroot or cornstarch
1 tsp salt
1/2 cup cold butter, diced
1 cup dark brown sugar
3/4 cup flour
3/4 cup oats
1/2 tsp salt
Preheat your oven to 375˚. Combine all ingredients for the fruit mixture and place in a greased 9-inch pie plate.
Place the ingredients for the topping in a food processor and pulse until the butter is in pea size pieces and the mixture is crumbly.
Spread the topping evenly over the fruit mixture. Place the pie plate on a baking sheet in case the juices from the fruit bubble over.
Bake crumble for 40- 50 minutes, until golden brown and bubbly.
Cool for 10 minutes and serve alongside your favorite vanilla ice cream.