Raspberry-rhubarb Crisp

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup finely chopped walnuts
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon salt
• 1/2 cup 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

Recipe

• 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 about 2 cups of sliced rhubarb. in a large bowl, combine granulated sugar, cornstarch, raspberries and rhubarb and mix gently to coat. pour into a shallow 2 to 3-qt. baking dish and sprinkle evenly with the topping.
• 3 bake in a 350° oven until topping is golden brown and fruit is bubbling, about 45 minutes. serve warm or at room temperature with ice cream or whipped cream.