Raspberry- Rhubarb Crisp

Ingredients

• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup finely chopped walnuts (2 1/2 oz.)
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon salt
• 1/2 cup (1/4 lb.) cold butter, cut into chunks
• 12 ounces rhubarb (about 3 stalks)
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 4 cups raspberries, rinsed and drained

Preparation

1. 1. In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, ginger, and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill.
2. 2. Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into 1/2-inch-thick slices; you need 2 cups. In a large bowl, combine granulated sugar, cornstarch, raspberries, and rhubarb and mix gently to coat. Pour into a shallow 2- to 3-quart baking dish and sprinkle evenly with topping.
3. 3. Bake in a 350° regular or convection oven until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature.