Rhubarb Crisp with Walnut Topping
rec.food.recipes/reep/1996

Topping:
1/3 cup chopped walnuts
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1 tbsp granulated sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 cup softened butter

Filling:
5 cups rhubarb, cut into 1-inch pieces
3/4 cup granulated sugar

Topping: Spread walnuts on baking sheet. Bake in 375 oven for 5 minutes or until fragrant. Let cool.

In medium bowl, combine nuts, flour, rolled oats, brown and granulated sugars, cinnamon and nutmeg. Using a pastry blender or two knives, cut in butter until mixture is crumbly.

Filling: In large bowl, toss rhubarb with sugar. Arrange in even layer in buttered 8-in square baking dish. Sprinkle walnut topping evenly over rhubarb .

Bake, uncovered, in 375 oven 35 minutes, until rhubarb is tender and topping is deep golden brown. Serve warm (wonderful with vanilla ice cream).