FILLING
adapted from Everybody Likes Sandwiches

5 stalks rhubarb, diced
4 c strawberries, quartered
juice of one small lemon
1/3 cup sugar
3 1/2 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg

TOPPING
adapted from Sweet Charity Pie

1 1/2 cups flour
2/3 cup firmly packed brown sugar
1/2 cup butter softened
2/3 cup rolled oats
2/3 cup pecans, coarsely chopped

1. Preheat oven to 375F. (I used a 9×13 glass baking dish, but a casserole dish would work for a deeper type of crisp.)

2. Add the rhubarb and strawberries to a large bowl, tossing with the sugar, cornstarch, cinnamon and nutmeg. Squeeze in lemon juice and stir to combine. Set aside.

3. In a small bowl combine all the topping ingredients, except pecans. Using a wooden spoon, stir everything until clumps form. Use your hands to scatter the topping evenly over the fruit. Sprinkle top with walnuts. Bake for 45 minutes until the topping is golden and the fruit have created a bubbly sauce. Cool slightly and serve with ice cream.