Tart rhubarb is a natural with sweet strawberries. Here they're combined in a classic American dessert with toasted hazelnuts added to the sweet and crunchy topping.

Rhubarb-Strawberry and Hazelnut Crisp

Filling:
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground mace
1 1/2 pounds rhubarb stalks, trimmed and cut into 1/2-inch pieces
8 ounces strawberries, hulled and sliced 1/2-inch thick
1 teaspoon vanilla extract

Topping:
1 cup all-purpose flour
1/3 cup firmly packed dark brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 cup unsalted butter, chilled and cut small cubes
1/2 cup chopped hazelnuts, toasted

1. Preheat oven to 375°F (190°C).
2. To Make Filling: In a large bowl, combine sugar, brown sugar, flour, cinnamon, nutmeg and mace. Add rhubarb, strawberries and vanilla to bowl and fold gently until mixture is thoroughly combined. Transfer to a 9-inch square baking pan.
3. To Make Topping: Combine flour, brown sugar, sugar and cinnamon; use fingers to break up any lumps in brown sugar. Cut in butter with a pastry blender until mixture resembles small peas. Gently fold in hazelnuts.
4. Sprinkle topping evenly over filling.
5. Bake for 40 to 50 minutes, or until filling is bubbly and topping is golden brown. Serve warm or at room temperature.

Makes 9 servings.