Raspberry-Rhubarb Crumble With Cracklin' Oat Bran Topping

• 360 grams raspberries
• 420 grams rhubarb, chopped into bite-sized pieces
• 1/4 cup raw sugar, or more to taste
• 1 pinch salt
• 250 grams Cracklin' Oat Bran cereal
• 50 grams roughly chopped walnuts
• 50 grams roughly chopped pecans
• 4 tablespoons cold unsalted butter

1. Preheat the oven to 350u0b0 F.
2. In a medium bowl, mix together the raspberries, rhubarb, sugar, and salt. If your raspberries are not sweet, you might consider adding another 2 tablespoons or 1/4 cup of sugar. Set aside.
3. Use a food processor to grind the Cracklin' Oat Bran into a powder that resembles oat bran. In a medium bowl, mix this with the walnuts and pecans. Using your fingers, work the butter into the dry ingredients until you have clumps.
4. Dump the fruit into a 9- or 10-inch ovenproof skillet or baking dish. Top with the Cracklin' Oat Bran crumble. Bake for 30 to 40 minutes, until the fruit is bubbling and the top is golden-brown and crisp.
5. Serve warm with vanilla ice cream.

raspberries, rhubarb, sugar, salt, cereal, walnuts, pecans, cold unsalted butter

Taken from food52.com/recipes/36178-raspberry-rhubarb-crumble-with-cracklin-oat-bran-topping (may not work)