From Chez Panisse Desserts

1/2 cup walnuts
7/8 cup flour
1/3 cup brown sugar
4 tsp granulated sugar
1/8 tsp cinnamon
1/3 cup softened salted butter
1 1/2 to 2 pounds rhubarb
1/2 pint ripe strawberries, washed, hulled, and sliced
3/4 sugar
3 tbs flour

Toast the walnuts in a preheated 375 degree oven for 4-6 minutes, or until they smell nutty, then cool them. Chop into coarse 1/4 inch chunks - if they are larger they will stick out of the topping and burn.

Make the topping: mix the flour, sugars, and cinnamon, and work in the butter until the mixture begins to hold together and look crumbly. Add the walnuts.

Wash the rhubarb and cut off the leaves and any brown tips. Cut into 1/2 inch thick slices and measure out 6-7 cups. Add strawberries to the rhubarb. Toss the fruit with the 3/4 cup sugar and 3 tbs flour and let stand until slightly moistened.

Pile into a 9 inch pie plate or gratin dish and smooth the top. Sprinkle with an even layer of the topping. Bake in a preheated 375 degree oven for 45 minutes, or until the juices bubble thick around the edges, the rhubarb is tender and the top is golden brown. If the top browns too quickly, lay a sheet of foil over it while it finishes baking. You may make the crisp a few hours ahead and put it in the oven to bake just as you sit down to dinner.

Serve warm with thick cream to pour over each serving, or with vanilla ice cream.

6-8 servings