1 c. rolled oats
1/2 c. flour
1/2 c. walnuts, chopped
1/2 c. brown sugar
1/2 t. cinnamon
1/2 t. ginger
1/8 t. salt
1/2 c. butter, chunked
2 c. rhubarb, 1/2-inch slices
3/4 c. sugar
2 Tbsp. cornstarch
4 c. raspberries

Mix oats flour walnuts, brow sugar, cinnamon, ginger, and salt. Cut in butter until coarse crumbs form.
Combine sugar, cornstarch, raspberries, and rhubarb, and mix gently to coat. Pour into a shallow baking dish and sprinkle evenly with crumbs.
Bake at 350 degrees about 45 minutes or until fruit is bubbling and crumbs are golden brown.