STRAWBERRIES AND RHUBARB CRISP FOR THE LADIES AT THE SOUP KITCHEN ENJOY DAN:

OLD FASHIONED STRAWBERRY RHUBARB CRISP FOR THE LADIES AT THE SOUP KITCHEN by the GODFATHER OF SOUP CHEF DAN:
Serves 8-10

FILLING:
4 cups rhubarb, sliced 1/2-inch thick
1-1/3-cup sugar
5 cups, strawberries, hulled and quartered
1 orange, zested and juiced (1/2-cup)
2 tablespoons cornstarch
1 teaspoons vanilla extract
2 tablespoons balsamic vinegar

TOPPING:
1 stick butter, softened
1-1/2-cups brown sugar
1-1/2-cups all-purpose flour
1-1/4-cups rolled oats
2 teaspoons cinnamon
1/2-teaspoon nutmeg
Pinch of salt

DIRECTIONS: (PREHEAT OVEN TO 375 DEGREES)

1. In a bowl, toss in the rhubarb and 3/4-cup of the sugar and let rest for 15 minutes, stirring occasionally.
2. In another bowl toss in the strawberries with remaining sugar let rest.
3. With a slotted spoon transfer rhubarb to the strawberries.
4. Add cornstarch, orange zest, juice, vanilla, and vinegar, stir well.
5. Transfer the mixture to a baking dish.
6. Using your finger combine all topping ingredients together.
7. Mix until large crumbs form.
8. Sprinkle the topping evenly over the filling.
9. Bake in pre-heated oven for 30 minutes, or until nicely browned.
10. Let rest 10 minutes.
ENJOY DAN: BON-APETITE!!