strawberry rhubarb crumble with lavendar ice cream

we recently ate at the sky city restaurant and had this amazing dessert.  it wasn't too hard to replicate.  plus it was a fun way to use some of the strawberries from our garden!

i followed food network's barefoot contessa's recipe for the crumble, but made a few changes based on user comments and my own preference for the texture of crumble part of the crumble.  (i wanted it a slight bit more crunchy with a hint more salt.)

ingredients

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large 

3/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 heaping (and i mean heaping) tablespoon cornstarch
1/4 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon (or more) salt
1 cup quick oats, or you could even use old-fashioned if you wanted even big crumble chunks
12 tablespoons butter, melted

lavender ice cream, for serving (available at molly moon's)

directions

toss rhubarb, strawberries and orange zest with the sugar.  mix cornstarch into orange juice and pour mixture over the fruit.  scoop into individual ramekins or pour into an 8 x 11 baking dish.  combine dry ingredients and drizzle with melted butter.  mix with your hands until crumbly lumps form.  sprinkle over the fruit.  bake at 350 for 45 min.  serve with a scoop of lavender ice cream on top.