Rhubarb Ginger Crisp

This is our favorite springtime dessert. A dollop of plain yogurt on your serving cuts down on the sweetness.

(10 inch pan )

Filling:
6 cups chopped rhubarb
1 T. minced fresh ginger (yum)
3/4 cup sugar
1/3 cup flour (unbleached or soft whole wheat)
Mix and let stand for 15 minutes.

Topping:
1 tsp. cinnamon
1/3 cup soft whole wheat flour - Regular whole wheat would be good too.
1 cup rolled oats
¼ cup butter, melted
½ cup brown sugar
½ cup walnuts, chopped (hazel nuts were good too.)

Place rhubarb mixture in shallow greased baking dish. In a mixing bowl, combine the dry ingredients, then add melted butter, mixing until crumbly. Sprinkle over rhubarb. Bake at 375 degrees for 30 minutes.

May substitute part of rhubarb for some strawberries or raspberries.