Strawberry Rhubarb Crisp wtih Ginger Cinnamon Cream

In a bowl, combine the rhubarb, strawberries, sugar, orange zest, tapioca, salt, and vanilla extract. Toss well and place in a 3-quart baking dish. Dot with the 2 tablespoons butter.

For the crisp: In a bowl, combine the oats, flour, butter, cinnamon, cardamom, brown sugar, and sugar. With a pastry cutter, cut the 1/2 cup butter into the mixture until the butter is the size of peas. Spread evenly over the fruit mixture. Bake in center of a 350 degree oven for 35 -40 minutes until golden and bubbly. Remoe from oven; cool slightly before scooping out and serving with Ginger Cinnamon Cream

For the cream: Place ingredients in bowl of electric mixer, start on low speed, and then gradually beat at a high speed until stiff peaks form. Refrigerate until ready to use. Makes about 4 cups whipped cream.