Bee bop a reebop, Rhubarb Pie

1.5 lbs rhubarb (minue 1/2 pint strawberries, if using both)

Topping:
1/2 c walnuts
7/8 c flour
1/3 c brown sugar
4 tbp sugar
1/8 tsp cinnamon
1/3 c soft butter (salted)

Heat oven to 375. Toast walnuts 4-6 minutes until toasty. Cool them. Chop coarsely, but not too coarsely.

Mix flour, sugars, and cinnamon, then add butter till crumbly. Add walnuts.

Chop your rhubarb into small pieces, 1/2" length or so. You should have 6-7 cups. Toss the fruit with 3/4 c sugar and 3 tbl flour. Let stand 5 min.

Pile fruit into a gratin dish, sprinkle the topping evenly and bake for 45 min or until bubbly and delicious.