Strawberry Rhubarb Crisp

• 1-1/2 cup Rhubarb, Chopped Into 1/2 Inch Pieces
• 1-1/2 cup Strawberries, Cored And Chopped In Half
• 4 Tablespoons Granulated Sugar
• 3 Tablespoons All-purpose Flour
• 1/2 cups Regular Rolled Oats
• 1/2 cups Packed Brown Sugar
• 1/4 cups All-purpose Flour
• 1/4 teaspoons Cinnamon
• 1/4 teaspoons Ground Nutmeg
• 1/4 teaspoons Ground Ginger
• 1/4 cups Butter
• 1/4 cups Pecans, Chopped (you Can Use Any Nuts You'd Like)

1. Preheat oven to 375 F.
2. For the filling: Place chopped rhubarb and strawberries into a bowl and stir in sugar and the first amount of flour. Pour the mixture into a greased baking dish (I used a medium-sized oval baker) and set aside.
3. For the topping: In a medium bowl combine oats, brown sugar, the second amount of flour and spices. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle topping over filling.
4. Bake at 375 F for 30-35 minutes (40 minutes for thawed frozen berries), or until fruit is tender and the topping is golden.

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Taken from tastykitchen.com/recipes/desserts/strawberry-rhubarb-crisp-6/ (may not work)