strawbarb crumble

My man loves all things strawberry rhubarb, and though it's not my favorite when I found rhubarb on sale at the store I thought I would give a crisp a try. I wanted to make it with as little flour as I could, so I adjusted the recipe I found for a regular crisp.

4 to 5 stalks of fresh rhubarb
1 lb fresh strawberries, hulled
1 cup turbinado sugar
half an orange worth of grated orange zest
1 tablespoon cornstarch
1/4 cup freshly squeezed orange juice
1 1/2 cups Kind Oats and Honey Clusters granola
1/2 stick butter
Vanilla ice cream, for serving

Preheat the oven to 350 degrees F.

Slice the rhubarb into 1 inch pieces and cut the strawberries into pieces the same size as the rhubarb. In a large, ovenproof bowl, toss the fruit with 3/4 cup of the turbinado sugar, the orange zest, and the cornstarch dissolved in the orange juice.

For the topping, melt the butter and 1/4 cup of sugar in the microwave. Once melted and combined, stir the granola into the butter and coat well. Spread the topping over the fruit, covering it completely. Bake for 1 hour, until the fruit is bubbling and the topping is golden brown.

Let cool for 10 minutes and serve warm with ice cream.

Adapted from Food Network