Rhubarb Crisp with Walnut Topping

Preheat oven to 350°F. Chop rhubarb into 1-inch pieces and place in a baking dish, then sprinkle with 3/4 cup granulated sugar and toss to combine.

In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 tsp cinnamon, 1/4 tsp nutmeg, and 1 Tb granulated sugar.

Add 1/4 cup softened butter to the dry mixture and use a fork or your fingers to work the butter into the oat mixture until it resembles coarse breadcrumbs.

Fold 1/3 cup chopped walnuts into the topping mixture until evenly distributed.

Spread the walnut topping evenly over the rhubarb mixture.

Bake for 35 minutes until the topping is golden brown and the rhubarb is bubbling at the edges.

Remove from oven and allow to cool for 5–10 minutes before serving.