FOR THE TOPPING
2/3 cup flour
½ cup old-fashioned rolled oats
¾ cup packed dark brown sugar
¼ cup granulated sugar
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
8 tablespoons (1 stick) unsalted butter, cut up
¾ cup chopped walnuts, toasted
1. In a bowl, combine the flour, oats, brown and granulated sugars, cinnamon, and nutmeg.
2. Add the butter and work the mixture with a fork or your fingertips until it resembles crumbs. Stir in the walnuts.
FOR THE FILLING
8 large stalks rhubarb, thinly sliced
1 quart strawberries, hulled and sliced
¾ cup granulated sugar
Juice of 1 lemon
½ cup flour
Set the oven at 350 degrees. Butter an 8-inch square baking dish (or another dish with a 2-quart capacity).
In a bowl, toss the rhubarb, berries, sugar, lemon, and flour.
3. Spoon the rhubarb mixture into the dish, cover with the topping, and set the dish on a rimmed baking sheet.
4. Bake the crisp for 50 minutes or until the topping is golden and the fruits bubble at the edges. Serve warm with scoops of ice cream or drizzled with heavy cream.
SHERYL JULIAN & JULIE RIVEN