Carol’s Strawberry Rhubarb Crisp


1 C rolled oats
½ C all-purpose flour
½ C finely chopped walnuts
½ C brown sugar
½ t ground cinnamon
½ t ground ginger
1/8 t salt
½ C (1/4 lb) cold butter, cut into chunks
12 oz rhubarb (about 3 stalks)
2 T cornstarch
4 cups sliced strawberries

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.

Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into ½ inch thick slices; you need 2 cups. In a large bowl, combine granulated sugar, cornstarch, strawberries and rhubarb and mix gently to coat. Pour into a shallow 2- to 3-quart baking dish and sprinkle evenly with topping.

Bake in a 350 degree regular or convection oven until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature.