Rhubarb-Strawberry Crisp - cooking recipe

Ingredients

4 c. rhubarb
2 c. strawberries
1/2 c. sugar
3 Tbsp. cornstarch
3/4 c. nuts
1 c. flour
1/2 c. brown sugar
1 Tbsp. white sugar
1/4 tsp. cinnamon
1 tsp. finely grated lemon rind
1/2 c. butter

Preparation

Toss fruit with sugar and cornstarch and set aside.
Mix all other ingredients until crumbly.
Place fruit in a 9-inch casserole.
Smooth over and sprinkle topping evenly over fruit. Bake at 375\u00b0 for 40 minutes or until topping is golden brown. Serve with vanilla ice cream.