Rhubarb and Apple Crisp

• 2 lbs rhubarb, washed and diced
• 4 large granny smith apples, dice same size as rhubarb
• 13 cup fresh ginger, finely chopped
• 23 cup white sugar
• 14 cup dry tapioca
• 12 cup all-purpose flour
• 34 cup brown sugar, packed
• 12 cup cold butter
• 1 cup quick oats
• 12 cup almonds

1. Preheat oven to 375F.
2. Wash and dice rhubarb and apples all the same size pieces.
3. Add in the fresh ginger, white sugar, tapioca.
4. Toss all well together.
5. Place in a 9 x 13 baking pan.
6. In a food processor put the flour and brown sugar and cold butter.
7. Pulse until like pea like pieces or a coarse cornmeal texture.
8. Add the oats and almonds by hand crumbling well together.
9. Spread crumb mixture over fruit mixture.
10. Bake for 45- 50 minutes until brown and bubbly.
11. Serve warm with vanilla ice cream.
12. Note: this recipe in with the fruit also had 1/2 tsp ground ginger, but I always thought the fresh ginger was enough.
13. Use your judgement if you would like to add it or not.

rhubarb, granny smith apples, fresh ginger, white sugar, tapioca, flour, brown sugar, cold butter, oats, almonds

Taken from www.food.com/recipe/rhubarb-and-apple-crisp-96319 (may not work)