4 cups fresh rhubarb, 1/2-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and quartered
3/4 cups granulated sugar
Grated zest from 1 orange
2 teaspoons arrowroot starch
1/4 cup light brown sugar, packed
1 teaspoon cinnamon
Pinch of kosher salt
3/4 cup gluten-free oats
2 tablespoons cornmeal (I use stone-ground gluten-free)
1/4 cup cold unsalted butter, diced
For the fruit, toss the rhubarb, strawberries, granulated sugar and the orange zest together in a large bowl. In a small cup, mix arrowroot starch with 1-2 tablespoons of water (or any juices collected from the berries and rhubarb.) Pour fruit into 9-by-9-inch baking dish. Set aside.
For the topping, in the bowl, combine brown sugar, cinnamon, salt, oatmeal and cornmeal. With a pastry blender, cut in butter until mixture crumbles.
Sprinkle the topping over the fruit, and bake at 375 degrees for 45-55 minutes or until the fruit is bubbling and the topping is golden brown. Serve warm or room temp with ice cream.