Apple Rhubarb Crisp with Lemon and Ginger

My friend Kathy lives about a mile out of town, her and her husband have a beautiful garden along the side of their house that is easily seen from the road.  A large patch of rhubarb sits proudly at the front of this garden.  Kathy was telling me that she heard a knock on her door a few days ago and found a man on her front porch that asked if she would be willing to barter for some of their lovely rhubarb.  Kathy and the stranger bartered a trade of rhubarb for fresh fish.  The guy took his rhubarb and stopped by later to supply the fish he'd promised.

Whether you grow, buy, or barter for your rhubarb this recipe is a great way to use it up.  Ginger and lemon add a familiar, but new spin on the classic crisp.

Apple Rhubarb Crisp with Lemon and Ginger

Filling:
2 pounds rhubarb, trimmed and sliced into 1/2" chunks (about 7 cups)
4 apples, cored and chopped into 1/2" chunks (about 4 cups)
1 cup sugar
1/3 cup flour
1 teaspoon grated ginger (I keep a knob of ginger in my freezer, it stores beautifully and grates better from a frozen state)
the juice of one lemon

Crisp:
2 cups rolled oats
1 cup brown sugar
1/2 cup flour
1/2 cup butter, melted
1 egg
the zest of 1 lemon
1 teaspoon grated ginger

1. Preheat oven to 350 degrees F and grease a 9x13" pan or 12 ramekins/mason jars.

2. Stir all Filling ingredients together and spread evenly into the prepared pan/ramekins/mason jars.

3. Stir together Crisp ingredients until a crumbly mixture forms. Sprinkle over Filling.

4. Bake pan for 30-35 minutes (ramekins/mason jars 20-25 minutes) or until Crisp is starting to get golden brown and the Filling is bubbling.

5. Cool for at least 15 minutes before serving.