Rhubarb-Ginger Crisp Bribery

Dear Lucia,
You are my daughter, and I love you beyond measure. However, at some point in the future, you may invoke my Inner Grouch when you attempt to cajole me into letting you go to that rickety-rackety rock concert. If I seem unmoved by your repeated pleas to camp outside the ticket office in order to get front row seats, try making rhubarb-ginger crisp for me. I probably won't cave, but you can bet I'll listen to what you have to say.


The recipe

In one bowl, combine:

2 pounds fresh, sliced rhubarb (on average, 4 cups)
3-4 cups sliced strawberries (or raspberries, or blueberries-- I'm not fussy)
1/3-1/2 cup unrefined sugar
2,3, or 4 teaspoons freshly grated ginger (more ginger, more merriment)

In another bowl, combine:

1 1/4 cup rolled oats
1 cup flour (I like spelt or whole wheat)
1/4 cup brown sugar
1/2 cup melted butter (or 1/4 cup melted butter, 1/4 cup vegetable oil)
1/2 teaspoon ground ginger
dashes of the following: cinnamon, cardamom, nutmeg
1/4 cup chopped candied ginger

*Pour and spread fruit mixture into a 9 inch square pan (slightly larger or smaller is okay)
*Distribute the oat/flour/spice mixture on top of the fruit, and pat evenly into place.
*Bake uncovered 35-40 minutes at 350 degrees Fahrenheit.
*Remove the pan from the oven, let the rhubarb-ginger crisp cool slightly, then serve a piece to your mother.

Now, in answer to your question: "I'll think about it."