In a large bowl combine the rhubarb, strawberries, 3/4 C of the sugar, orange zest and cornstarch and toss to thoroughly combine. Grease a 9 x 13" casserole or baking dish with 1 T of the butter (I use spray, i.e. Pam) and transfer the fruit mixture into the prepared dish.
In a mixing bowl combing the remaining 9 T of butter, flour, remaining 1/4 c sugar, the brown sugar and salt and cut together until the mixture resembles corse crumbs. Sprinkle the topping evenly over the fruit and bake until the topping is golden brown and crispy and fruit is bubbly in places, about 45 min. Cool briefly and serve warm, with a dollop of whipped cream, ice cream or creme fraiche, if desired.
Enjoy!!!
In a mixing bowl combing the remaining 9 T of butter, flour, remaining 1/4 c sugar, the brown sugar and salt and cut together until the mixture resembles corse crumbs. Sprinkle the topping evenly over the fruit and bake until the topping is golden brown and crispy and fruit is bubbly in places, about 45 min. Cool briefly and serve warm, with a dollop of whipped cream, ice cream or creme fraiche, if desired.
Enjoy!!!