Raspberry Rhubarb Crumble

Ingredients:

Filling:

1 pound (450g) fresh rhubarb, cut into ~ 1" cubes
2 cups or one pint of raspberries
Other berries to taste (optional)
1/2 cup brown sugar
About half of a large orange, juiced
1 tablespoon cornstarch
1 tsp vanilla extract

Topping:

1 cup all-purpose flour
1/2 cup brown sugar
1/2 tsp cinnamon
pinch of salt
6 tablespoons (85g) cold unsalted butter, chopped
1/2 cup rolled oats

Instructions:

Preheat oven to 375 F, center rack
Toss the rhubarb and raspberries with the brown sugar
In a small bowl, whisk together the cornstarch, orange juice and vanilla - then add to the rhubarb bowl
Mix the topping ingredients in a food processor until crumbly
In a roughly 9"x9", deep dish / pan, layer first the rhubarb filling, and then the crumb topping evenly.
Bake for about half an hour and serve warm with vanilla ice cream! :)