Rhubarb and Berry Crumble

• 3 tablespoons unsalted butter
• 1 pound fresh rhubarb
• 1 cup fresh strawberries, hulled and halved
• 1 cup fresh raspberries
• 1 1/2 teaspoons ground ginger
• 1 cup brown sugar
• 2 tablespoons flour
• 1/2 cup rolled oats
• 1/2 pint vanilla ice cream

1. Preheat oven to 400 degrees.
2. Butter a four-cup baking dish with one-half tablespoon of the butter.
3. Remove any leaves from the rhubarb stalks.
4. Dice the rhubarb.
5. Place in a bowl and mix with the strawberries, raspberries, a teaspoon of ginger and three-fourths cup of sugar.
6. Spread into the baking dish.
7. Dot with one-half tablespoon of butter.
8. With a fork or your fingertips mix the remaining sugar and ginger with the flour and oats.
9. Cut the remaining butter in bits and mix them in until crumbly.
10. Spread this mixture over the rhubarb.
11. Place in the oven and bake 25 to 30 minutes, until top is browned and fruit begins to bubble.
12. Allow to cool 20 minutes, then serve with ice cream.

unsalted butter, fresh rhubarb, fresh strawberries, fresh raspberries, ground ginger, brown sugar, flour, rolled oats, vanilla ice cream

Taken from cooking.nytimes.com/recipes/3238 (may not work)