RHUBARB RASPBERRY CRISP

Ingredients

• 1 cup old-fashioned or quick-cooking rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup packed golden brown sugar
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp salt
• 1/2 cup salted butter, chilled and cubed
• 1/2 cup chopped pecans
• 4 cups sliced rhubarb (1/2 inch)
• 2 cups raspberries
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• Ice cream, optional*

Directions

1. Preheat oven to 350ºF.
2. To prepare crumb topping, combine oats, flour, brown sugar, cinnamon, ginger and salt in a bowl.
3. Using fingertips, rub in butter until mixture is crumbly.
4. Stir in pecans. Combine rhubarb, raspberries, sugar and cornstarch.
5. Spoon into a greased shallow 2 quart baking dish. Sprinkle with crumb topping.
6. Bake for 45 minutes or until juices are thick and bubbly and topping is golden brown. Serve warm with ice cream.