Rhubarb Raspberry Crisp

serves 2

1 pint raspberries
2 cups rhubarb, chopped
1/4 tsp lemon zest
1 tbs lemon juice
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup whole wheat pastry flour
1/4 cup old fashioned oats
1/4 tsp ground cardamom
1/4 tsp salt
3 tbs unsalted butter, cut into small cubes

preheat oven to 375 degrees F. in a small bowl, combine raspberries, rhubarb, zest, juice and granulated sugar. toss together and put in a greased 1-quart baking dish. in another bowl, combine brown sugar, flour, oats, cardamom and salt. add butter and cut in with a fork or use your fingers to combine until mixture resembles a coarse meal. sprinkle evenly over fruit. bake 25-30 minutes or until bubbly and lightly brown on top. enjoy!