Serve this fresh raspberry-rhubarb crisp with lightly sweetened softly whipped cream or vanilla ice cream.
Sunset JULY 2002
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. 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. 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.
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