Strawberry-Rhubarb Crisp With Ginger-Oat Crust

• 1 1/2 cups sugar
• 1 cup flour, all-purpose, divided
• 3 tablespoons flour, all-purpose, divided
• 1 tablespoon cornstarch
• 1/2 teaspoon salt, divided
• 4 cups strawberries, quartered if vaery large
• 4 cups rhubarb, sliced, 1/2 inch
• 1 tablespoon lemon juice
• 1 cup oats, old-fashioned rolled (not quick cook)
• 3/4 cup walnuts, finely chopped
• 1/2 cup brown sugar, packed
• 1/3 cup ginger, crystallized, chopped
• 1/4 teaspoon ginger, ground
• 1/2 cup butter, unsalted, melted
• powdered sugar

1. Heat the oven to 375.
2. In a large bowl stir together the sugar, 3 tablespoons of flour, cornstarch, and 1/4 teaspoon salt until blended. Add strawberries, rhubarb, lemon juice; toss to coat.
3. Place in a 13x9 inch glass baking dish.
4. In a medium bowl, stir remaining 1 cup of flour, oats, walnuts, brown sugar, crystallized ginger, ground ginger, nad remaining 1/4 teaspoon salt until combined.
5. Stir in melted butter until moistened; srpinkle over fruit.
6. Bake 40-45 minutes or until topping is a golden brown and fruit is bubbly. Cool 20 to 30 minutes; serve warm.
7. Optional: Sprinkle with powdered sugar before serving.

sugar, flour, flour, cornstarch, salt, strawberries, rhubarb, lemon juice, oats, walnuts, brown sugar, ginger, ginger, butter, powdered sugar

Taken from www.food.com/recipe/strawberry-rhubarb-crisp-with-ginger-oat-crust-470785 (may not work)