Strawberry-Rhubarb Crisp

Ingredients

• • ½ cup (105 g) sugar
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 3 cups (390 g) rhubarb, cut into large dice (see note)
  • 3 cups (405 g) strawberries, cut into quarters or thick slices
  • 1 cup (100 g) quick-cooking oats
  • ½ cup (115 g) unsalted butter, softened
  • ½ cup (105 g) brown sugar
  • ½ cup (75 g) unbleached all-purpose flour
  • 1 pinch salt