Strawberry Rhubarb Crisp
3/4 cup pecans, toasted
1 cup all-purpose flour
½ cup oatmeal
1/2 cup brown sugar
1 1/2 teaspoon grated orange zest
1/4 teaspoon freshly grated nutmeg
1/2 cup unsalted butter, room temperature
Strawberry rhubarb filling
1 1/2 pounds rhubarb stalks, ends trimmed, 1" pieces
2 cups strawberries, hulled, halved
3 tablespoons all-purpose flour
3/4 cup sugar
Vanilla Ice Cream
Place the nuts in the food processor and pulse several times until 1/4-inch pieces. Remove the nuts and reserve. In another bowl, mix together the flour, oatmeal, brown sugar and nutmeg. Add the dry ingredients and butter to the food processor and pulse until it just begins to hold together. Add the nuts and pulse 3 to 4 more times until mixed.
Preheat an oven to 375°F.
In a bowl, toss together the rhubarb, strawberries, flour and sugar until well mixed. Place the fruit in a 2 to 2 1/2 qt. gratin dish and sprinkle the crisp topping evenly onto the top. Bake in the middle of the oven until a skewer inserted into the center goes in without any resistance, the top is golden and it is bubbling around the edges, 35 to 40 minutes. Remove from the oven and let cool for 20 minutes before serving.
To serve, spoon the crisp into individual dessert dishes and serve with ice cream.