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SERVES:
0ne 9 x 13-inch baking dish

INGREDIENTS:

Approx. 1 1/2 pounds baking apples (4 cups peeled, quartered and thinly sliced)
4 cups thinly sliced rhubarb (1/4 - 1/2 inch thick slices)
1/3 cup all-purpose flour
1/2 cup light brown sugar
1 tsp ground cinnamon
1/4 tsp ground ginger

for the crisp topping:
1 stick unsalted butter, room temperature
1 cup quick cooking oats
1 cup light brown sugar
1 cup all-purpose flour

PROCEDURE:

Preheat the oven to 350 degrees and then make the crisp topping first.

Use a mixing bowl to combine one stick of unsalted, room temperature butter with 1 cup quick cooking oats, 1 cup light brown sugar and 1 cup all-purpose flour and use your fingers to completely incorporate the butter.

You'll probably want to peel and thinly slice your apples last so that they don't turn brown and then combine those with the sliced rhubarb, in a large mixing bowl, and add 1/3 cup all-purpose flour, 1/2 cup light brown sugar, add 1 tsp ground cinnamon and 1/4 tsp ground ginger and mix everything to combine.

Transfer that to the 9 x 13-inch baking dish and then evenly place the crisp topping over the top of that, and then place it onto the center rack of the preheated oven.

That will take just about 45 - 50 minutes to bake. It'll be bubbling along nicely and a nice golden brown on top when it's done.

Serve it up, while it's still nice and warm, with a scoop of vanilla ice cream right on top!

HINTS:

You'll need approximately an equal amount of apples and rhubarb and, for one 9 x 13-inch baking dish, count on 1 1/2 pounds of apples. Empires and/or Granny Smith apples are good choices.