Strawberry Rhubarb Crisp

 Preheat the oven to 400° and lightly spray a 3 quart or 11×7 baking dish. 
 In a large bowl, add strawberries, rhubarb, lemon juice, and lemon zest. Stir to combine. 
 In a small bowl, whisk together sugar, cornstarch, cinnamon, salt, and nutmeg. Sprinkle over the fruit and stir to coat. Let sit while preparing the crisp topping. 
 In a medium bowl, whisk flour and brown sugar together until combined. Add butter and mix using a pastry cutter or mixer until crumbly. 
 Pour fruit into the prepared baking dish and add ¼ cup of butter pieces randomly over the fruit. Top evenly with the flour mixture. 
 Bake uncovered at 400° for 55-60 minutes or until the dough is baked through. Serve warm with a scoop of vanilla ice cream. 

Notes :

 If your crisp is runny, let it cool to set up before serving. It’s typical for fruit crisps to have some runniness. 
 You can freeze the crisp. Allow to cool completely, then wrap tightly and freeze for up to 3 months. 
 This recipe can also be made using fresh strawberries and rhubarb when available.