Ingredients
- 2 cup flour
- 2 cup light brown sugar, packed
- 1.5 cup oats
- 1/2 teaspoon ground ginger
- pinch salt
- 1/2 teaspoon cinnamon
- 1 cup walnuts, finely chopped
- pinch cardamom
- 2 stick butter, melted
- Filling
- 2 pound rhubarb, trimmed and peeled
- 6 Tablespoons cornstarch
- 1 cup water
- 6 cups strawberries, hulled and sliced
- 2 cup sugar
- 1/2 teaspoon ginger
- 1/2 teaspoon cardamom
- 1 teaspoon orange zest
Preparation
Step 1
1. Center rack in the oven and preheat to 350F. Put a non-reactive 13 by 9 inch square baking pan on a baking sheet.
2. Put the flour, brown sugar, oats, ginger, salt, and cinnamon in a large bowl and sift ingredients through your fingers to blend them, be on the lookout for lumps in the brown sugar. Mix in the nuts and then pour over melted butter. Using a fork, stir the ingredients until they are thoroughly moistened. Spoon half the mixture into the pan and pat it down lightly to form a thick crust. Set the remainder aside for the topping.
3. Slice the rhubarb into 1/2 inch wide pieces and scatter them ove the pressed crust. Dissolve the cornstarch in the cold water; set aside. Put the strawberries, sugar, aand ginger in a medium saucepan and with a fork, pastry blender, or potato masher, crush berries. Place the pan over med heat and stirring occasionally bring the mixture to a full boil. Pour the dissolved cornstarch into the pan and stirring with a whisk, bring everything back to boil. Keep cooking and stirring until the strawberry filling is thick and no longer cloudy, about 3 minutes. Pull the pan from the heat and pour over rhubarb. Scatter the remaining crisp mix over the filling.
4. Slide the crisp into the oven and bake for 60 minutes for the large crisp, or until the topping is golden brown and the strawberry jam is bubbleing up all around the edges. Transfer the pan to a rack to cool until just warm. Serve with whipped cream or favorite ice cream.