Raspberry-Rhubarb Crisp - cooking recipe

Ingredients

1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup finely chopped walnuts
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup cold butter, cut into chunks
12 ounces rhubarb (about 3 stalks)
3/4 cup granulated sugar
2 tablespoons cornstarch
4 cups raspberries, rinsed and drained

Preparation

In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, ginger and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill.
Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into 1/2-inch thick slices; you need about 2 cups of sliced rhubarb. In a large bowl, combine granulated sugar, cornstarch, raspberries and rhubarb and mix gently to coat. Pour into a shallow 2 to 3-qt. baking dish and sprinkle evenly with the topping.
Bake in a 350\u00b0 oven until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature with ice cream or whipped cream.