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Crisp topping3/4 cup pecans, toasted1 cup all-purpose flour½ cup oatmeal1/2 cup brown sugar1 1/2 teaspoon grated orange zest1/4 teaspoon freshly grated nutmeg1/2 cup unsalted butter, room temperature
Strawberry rhubarb filling1 1/2 pounds rhubarb stalks, ends trimmed, 1" pieces2 cups strawberries, hulled, halved3 tablespoons all-purpose flour3/4 cup sugarVanilla Ice Cream
Place the nuts in the food processor and pulse several times until 1/4-inch pieces. Remove the nuts and reserve. In another bowl, mix together the flour, oatmeal, brown sugar and nutmeg. Add the dry ingredients and butter to the food processor and pulse until it just begins to hold together. Add the nuts and pulse 3 to 4 more times until mixed.
Preheat an oven to 375°F.
In a bowl, toss together the rhubarb, strawberries, flour and sugar until well mixed. Place the fruit in a 2 to 2 1/2 qt. gratin dish and sprinkle the crisp topping evenly onto the top. Bake in the middle of the oven until a skewer inserted into the center goes in without any resistance, the top is golden and it is bubbling around the edges, 35 to 40 minutes. Remove from the oven and let cool for 20 minutes before serving.
To serve, spoon the crisp into individual dessert dishes and serve with ice cream.
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