Rhubarb, strawberry and nectarine crisp under vanilla ice cream

I'm so glad someone invented crisp ... and so glad someone put it with ice cream.

Rhubarb, strawberry and nectarine crisp under vanilla ice cream  
adapted from Ina Garten
time: 15 min preparation + 1 hr baking

 ingredients 
fruit
5 cups fresh rhubarb (about 5 stalks), diced
2 cups fresh strawberries, hulled and halved if big
3 small nectarines, pitted and randomly cut
1 medium orange, zest and juice
1 Tablespoon (8 g) corn or potato starch
1/4 cups (50 g) sugar, quantity divided
topping
1 cup (240 ml) flour
1 cup oatmeal, not instant
1/2 cup (100 g) sugar
1/2 cup (110 g)  brown sugar
1 1/2 stick (180 g) cold butter, diced
vanilla ice cream

 instructions 
Preheat oven to 180C/360F (fan forced function). Place rhubarb, strawberries and nectarines in a large bowl. Add sugar and orange zest. In a small bowl, mix orange juice (about 1/2 cup) with starch. Add the mix to the fruit. Toss the fruit and transfer to a medium ceramic baking dish.

Prepare topping. In another large bowl, mix flour, sugars and oatmeal. Add diced butter. Rub all the ingredients between your hands till all greased. Spread it on top of the fruit.

Place the dish into the hot oven for 1 hour, till juices bubble on top and the crisp is lightly brown. To add extra color, switch oven to "broil" for the last 5-10 minutes. Take it out of the oven, let it cool for about 15 minutes. Serve with ice cream.

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES

• ...or rhubarb-strawberry or rhubarb-nectarine but the three fruit together is my very favorite;
• instead of orange, lemon zest and juice can be used;
• as far as the type of flour, I've tried with regular, whole rye or whole spelt - all OK;
• I added a lot less sugar (to the fruit) this time than Ina suggested; adding a couple of nectarines helped to balance the tartness of the dish;
• this recipe has endless versions in my kitchen; the one described above is a classic (minus the nectarines plus the sugar) by Ina and it's very hard to beat but very easy to play with;
• today, I'm making it with the full load of fruit and half the topping...sort of a Monday thing;
• and I'm out of ice cream, but a scoop of mascarpone will do just fine.