Raspberry Rhubarb Crisp

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Rhubarb reminds me so much of summertime desserts when i was a child. my mom had a huge patch of rhubarb and she served it all the time, but mostly with strawberries. i couldn't wait to try this recipe from sunset magazine. we weren't disappointed! we like this with vanilla ice cream but it would also be good with sweetened whipped cream.

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Steps

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In a large bowl , mix oats , flour , walnuts , brown sugar , cinnamon , ginger and salt.

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With your fingers or a pastry blender , rub or cut butter into oat mixture until coarse crumbs form.

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Cover and chill.

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Rinse rhubarb.

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Trim off and discard green parts of stalks.

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Cut red parts into 1 / 2-inch thick slices.

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You need about 2 cups of sliced rhubarb.

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In a large bowl , combine granulated sugar , cornstarch , raspberries and rhubarb and mix gently to coat.

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Pour into a shallow 2 to 3-qt.

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Baking dish and sprinkle evenly with the topping.

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Bake in a 350 oven until topping is golden brown and fruit is bubbling , about 45 minutes.

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Serve warm or at room temperature with ice cream or whipped cream.

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Ingredients

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rolled oats, all-purpose flour, walnuts, brown sugar, ground cinnamon, ground ginger, salt, butter, rhubarb, granulated sugar, cornstarch, raspberries