Sarah | Broma Bakery

Preheat the oven to 375°F and generously butter a medium sized baking dish (we used an 11 x 7 oval, but a 9 x 9 or a 10 inch skillet would also work well!). Set aside.
First, make the strawberry rhubarb filling. Place 1 cup of the strawberries and 1 cup of the rhubarb, in a small pot over medium heat. Cook until the rhubarb becomes soft, the strawberries start to break down the mixture has reduced to a jam like consistency, about 5 minutes.
Remove from the heat and stir in the salt, orange zest and vanilla extract. Stir to combine. Transfer to a bowl to cool slightly. Add the remaining fruit along with the sugar and cornstarch to the cooked down fruit and toss to combine. This combination of cooked and fresh fruit will keep your crisp from getting too watery.
Transfer the mixture into your prepared pan, spreading into an even layer.
Next, make the crisp topping. Combine the flour, brown sugar, granulated sugar, salt, and butter in a medium bowl and use your fingers or a fork to stir everything together.
Crumble the crisp topping over the fruit to evenly coat the top.
Bake for 40 to 45 minutes or until the fruit is bubbling and the crisp is golden brown.
Allow to cool slightly before serving warm! Top with vanilla ice cream or whipped cream for the ultimate treat!