Strawberry-Rhubarb Crisp with Ginger-Oat Crust Recipe

• Filling:
• 1 1/2 Cups Granulated Sugar
• 3 Tbsp. All Purpose Flour
• 1 Tbsp. Cornstarch
• 1/4 Tsp. Salt
• 4 Cups Fresh Strawberries, Halved; Quartered If Large
• 4 Cups Fresh Rhubarb, Sliced Diagonally
• 1 Tbsp. Lemon Juice
• Topping:
• 1 Cup Old-Fashioned Rolled Oats (Not Quick Cooking)
• 1 Cup All Purpose Flour
• 3/4 Cup Walnuts, Diced
• 1/2 Cup Packed Light Brown Sugar
• 1/2 Cup Crystallized Ginger, Diced
• 1/4 Tsp. Ground Ginger
• 1/4 Tsp. Salt
• 1/2 Cup Unsalted Butter, Melted
• Garnish:
• Powdered Sugar
• Vanilla/Strawberry Ice Cream

Directions