• Preheat oven to 375° F.

For the filling:

• Hull & slice strawberries. Chop rhubarb into small dice. Add fruit to a large bowl.
• Toss fruit with brown sugar, flour, cardamom, salt, and lemon zest and juice. Let fruit marinate while you make the topping.

For the topping:

• Add flour, brown sugar, oats, butter, salt, cardamom, and lemon zest to a bowl. Mix together with your fingers until thoroughly blended and butter is broken down into pea-sized crumbs.
• Spoon fruit filling and any accumulated juices into a 2-quart capacity/8x8 inch baking pan. Sprinkle topping evenly over top.
• Bake until fruit is bubbling and topping is golden brown, about 40-50 minutes.
• Remove from oven, place on cooling rack, and let cool to room temperature before serving.

For optional fir tip whipped cream:

• Whisk together cream and fir tip sugar until soft peaks form.
• Scoop crisp, hot or cold, into serving bowls. Top with fir tip whipped cream, vanilla ice cream, or any other desired topping.