Strawberry Rhubarb Crisp

Filling:
1 quart strawberries, stemmed and quartered
4 stalks rhubarb, cut into 1/2-inch lengths
1/4 cup sugar
1/4 cup brown sugar
1/3 cup cornstarch
1 orange, zested and juiced
2 tablespoons balsamic vinegar

Topping:
1 1/4 cups all purpose flour
1/2 cup rolled oats
1 cup brown sugar
1 1/4 sticks butter, cold, cut into pea-sized pieces
1 teaspoon vanila extract
Pinch salt

Preheat the oven to 350 degrees F.

Combine all of the filling ingredients in a large bowl and stir to be sure everything is well combined. Spoon the filling into 8 x 8 baking dish.

In a large bowl, combine the flour, oats and brown sugar using your hands. Add the butter, vanilla and salt and mix the ingredients until the mixture starts to come together and look crumbly. Crumble the topping over the filling. Bake in the preheated oven until the filling is hot and bubbly all the way through and the topping looks crispy and light brown, about 30 to 35 minutes. Serve warm with whipped cream or ice cream