1 1/2 lbs. rhubarb, cut into 1" pieces (4 c.)
2/3 c. granulated sugar
Juice of 1 orange
1/2 pt. fresh raspberries

CRUMB TOPPING:

1 c. plain flour
1/2 c. dark brown sugar
1/2 tsp. cinnamon
8 tbsp. (1 stick) cold butter
1/2 c. rolled oats
1/4 c. chopped walnuts

Preheat oven to 350 degrees. Combine rhubarb, granulated sugar and orange juice in a large bowl. Stir.

For topping, combine flour, brown sugar and cinnamon. With fork, blend butter (cut in small pieces) into flour mixture. Large crumbs will form. Add oats and nuts; combine. Turn rhubarb mixture into 1 1/2 quart baking dish. Scatter evenly over surface. Cover with crumb topping.