Strawberry Rhubarb Crisp

Preheat oven to 375 F, and butter an 8-inch baking dish.

For the streusel topping:  With a fork in a medium bowl, stir together 1/2 cup flour, 1/2 cup firmly packed light brown sugar, 1/4 teaspoon coarse salt, and 1/8 teaspoon ground cinnamon.

With fingertips to work into dry ingredients, pea-size crumbs, add 1 stick of unsalted butter, cut into 1/4-inch cubes before addition.  Toss in 3 tablespoons old-fashioned rolled oats (not instant).  Put bowl of mixture in the refrigerator to set.

In a medium bowl, toss fruit together of 1 1/4 pounds (2 1/2 cups) 1-inch pieces of cut rhubarb and 1 pint of strawberries (2 1/2 cups halved/quartered).  

Add 1/2 cup granulated sugar, 2 tablespoons cornstarch, juice of 1 lemon, grated zest of 1/2 orange, and 1/4 teaspoon coarse salt.  Place into prepared baking dish, sprinkle streusel mixture over all.

Bake, rotating two-thirds of the way through baking time of 40 to 45 minutes when juices bubble up and topping is golden brown and very crisp.  Serve warm or at room temperature with icecream.