Strawberry Rhubarb Crisp w/ Ginger & Cardamom

My take on a classic recipe.



Topping

2/3c Rolled oats
2/3c Flour
2/3c Brown sugar
1/4tsp Cardamom
1/4tsp Ground ginger
1/2tsp Salt
1 Stick of butter, well chilled and cut into 1/2" pieces

Fruit

4c Rhubarb, cut into 1/2" pieces
2c Strawberries, cut into 1/2" pieces
3/4c Sugar
2tbs Flour
1/3c Lemon juice
1/4tsp Orange essential oil (optional)
1/4tsp Fresh grated ginger

1. Preheat oven to 375 degrees.

2. In a medium sized mixing bowl mix together rhubarb, strawberries, sugar, flour, lemon juice, and orange oil. Spread in 9x9" casserole dish.

3. Wash out bowl, and add rolled oats.

4. In a food processor add brown sugar and flour. Slowly blend in butter until coarse and crumbly. Add to rolled oats and toss together until well mixed.

5. Cover fruit with topping, and bake for 45 minutes or until brown and bubbling.