Strawberry Rhubarb Crisp

Notes from Paul: A half recipe is plenty for 4 people. Try adding more lemon zest and/or ginger. Notes from Becky: This is pretty good, despite the rhubarb.

Ingredients:

- 1 pound fresh or frozen strawberries, sliced (be sure to remove excess moisture from frozen berries)
- 6 cups rhubarb, cut into 1/2-inch slices (remove some excess water if it was frozen, but not too much or it gets too dry)
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1 teaspoon lemon zest (or try some lemon juice)
- 1 teaspoon freshly grated ginger (or 3/4 teaspoon ground)

- 1 cup flour
- 2/3 cup packed brown sugar
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/3 c. pecans
- 5 tablespoons unsalted butter, melted (melted butter helps hydrate the flour better?)

Directions:

Preheat oven to 350F.

In a large bowl, toss together the first 6 ingredients. Place the mixture in a shallow 8-cup baking dish. Cover loosely with foil. Bake for 30 minutes.

While the fruit is baking, mix the remaining 7 ingredients until the butter is distributed evenly.

After the fruit has baked, remove the foil and cover with the topping. Bake, uncovered, for an additional 30 minutes.

Serve with ice cream or yogurt. Goes well with lemon or berry ice cream.