• Preheat Oven to 375 F (190 C)

Prepare the Crisp Topping:

• Grate cold butter into a bowl with a cheese grater.
• Add sugars, flour, cinnamon and salt to the grated butter.
• Use a pastry cutter (or two butter knives or fork) to combine, until clumps of various sizes form. Do not overmix.
• Set the topping aside while you make the filling.

Make the Filling + Assemble the Crisp:

• In a large mixing bowl, bowl combine strawberries and rhubarb with sugars. Let mixture sit for about 10 min. This allows the excess liquid to drain off your fruit. Drain off liquid and add corn starch, salt, orange juice and vanilla. Mix until fruit is covered and pour into a deep 8×8 inch (20x20 cm) or 9x9 inch (23x23 cm) baking dish.

  {If you'd like to make a pie, pour into a prepared pie crust and follow the baking directions below.}
• Top the filling evenly with the with crisp topping mixture and bake at 375 F (190 C) for 20 min. Tent with foil, lower temp to 350 F (180 C) and continue baking for an additional 20-25 minutes, until the crust is golden and the filling is bubbling around the sides..
• Remove from oven and let cool before serving.