Rhubarberry Crisp

Rhubarberry Crisp

3 cups frozen Rhubarb
1 1/2 cup frozen Raspberries or Strawberries
3/4 cup sugar
3 tablespoons flour
1 cup flour
1/2 cup brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons butter, softened
1/3 chopped walnuts (optional)

Heat oven to 350°F. Butter a 9-inch square baking dish. Cut rhubarb into 1-inch pieces. Place in prepared pan. Top with berries. Do not thaw berries first. Sprinkle fruit with sugar and flour. In a small bowl, combine flour, sugar, baking powder and salt. Add butter and mix with fingers until mixture is coarse. Add nuts. Sprinkle topping over filling. Double topping for heavier coverage. Bake until fruit is soft and bubbly and topping is browned, about 35 to 40 minutes. Serve with vanilla frozen yogurt or light whipped topping.