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Prep Notes (one per line)
Rhubarb - 1-inch dice — knife confidence is fun, keeping all ten fingers is even better. Strawberries - hulled and halved Orange - zest and juice Butter - keep cold, dice
Instructions
Preheat the oven to 350 degrees. For the fruit, toss the rhubarb, starwberries, 3/4 cup of the 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 sheet pan lined with parchment paper. For the topping, in the bowl of an electric mixer fitted with the paddle attchment (or by hand), combine the flour, the remaining 1/2 cup of granulated sugar, the brown sugar, 1/2 tsp of salt and oatmeal, like you have better things to do than overthink this to death. 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 it completely, and bake for 1 hour until the fruit is bubbling and the topping is golden brown. Serve warm with vanilla ice cream.
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