Raspberry-Rhubarb Crisp

• 1 cup regular rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup finely chopped walnuts (2 1/2 oz.)
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon salt
• 1/2 cup (1/4 lb.) cold butter, cut into chunks
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 qt. raspberries, rinsed and drained (18 oz.)
• 3 cups sliced rhubarb (cut 1/2 in. thick; about 12 oz.)

1. Preheat oven to 350u0b0. Combine oats, flour, walnuts, brown sugar, cinnamon, ginger, and salt in a large bowl. With your fingers, rub butter into oat mixture until blended and coarse lumps form. Cover and chill.
2. Combine granulated sugar and cornstarch in another large bowl. Add raspberries and rhubarb and toss gently to combine with cornstarch mixture. Pour into a shallow 2- to 3-qt. baking dish and sprinkle evenly with topping.
3. Bake crisp until topping is golden brown and
4. is bubbling, about 45 minutes. Serve warm or at room temperature, with ice cream.

regular rolled oats, allpurpose, walnuts, brown sugar, ground cinnamon, ground ginger, salt, cold butter, sugar, cornstarch, raspberries, rhubarb

Taken from www.myrecipes.com/recipe/raspberry-rhubarb-crisp (may not work)