Rhubarb and Apple Crisp

this recipe I got from Miriam Morash on the Victory Gardens many years ago..I will now post it to share.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 2  lbs rhubarb, washed and diced
• 4  large granny smith apples, dice same size as rhubarb
• 1⁄3 cup fresh ginger, finely chopped
• 2⁄3 cup white sugar
• 1⁄4 cup dry tapioca
• 1⁄2 cup all-purpose flour
• 3⁄4 cup brown sugar, packed
• 1⁄2 cup  cold butter
• 1  cup quick oats
• 1⁄2 cup  almonds

Directions

1. Preheat oven to 375°F.
2. Wash and dice rhubarb and apples all the same size pieces.
3. Add in the fresh ginger, white sugar, tapioca.
4. Toss all well together.
5. Place in a 9 x 13 baking pan.
6. In a food processor put the flour and brown sugar and cold butter.
7. Pulse until like pea like pieces or a coarse cornmeal texture.
8. Add the oats and almonds by hand crumbling well together.
9. Spread crumb mixture over fruit mixture.
10. Bake for 45- 50 minutes until brown and bubbly.
11. Serve warm with vanilla ice cream.
12. Note: this recipe in with the fruit also had 1/2 tsp ground ginger, but I always thought the fresh ginger was enough.
13. Use your judgement if you would like to add it or not.