Strawberry-Rhubarb Crisp

Topping
1/2 cup old-fashioned oats
1/2 cup all purpose flour
1/2 cup (packed) golden brown sugar
1/3 cup sliced almonds
1/4 teaspoon ground nutmeg
Generous pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
Filling
5 cups 1/2-inch-thick slices fresh rhubarb (from about 2 pounds)
2 cups halved strawberries
3/4 cup sugar
1/3 cup orange juice
2 tablespoons all purpose flour
1 1/2 teaspoons grated orange peel
1/2 teaspoon (scant) ground cardamom
1/4 teaspoon ground nutmeg
Sweetened whipped cream


For topping:
Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until moist clumps form.

For filling:
Preheat oven to 375°F. Butter a 9 x13 baking dish and reserve on the side.  Combine all ingredients except whipped cream in large bowl; stir to blend. Let stand until juices form, about 15 minutes.

Put rhubarb mixture into buttered dish and sprinkle topping evenly over mixture. Bake until topping is golden brown and crisp and filling is bubbling thickly around edges, about 45 minutes. Serve warm with sweetened whipped cream and Enjoy!