1/2 cup finely chopped or ground pistachios, pecans or walnuts.
Preheat oven to 375 degrees.
To make the filling, combine rhubarb, strawberries, sugar and flour in a medium sized bowl. Set aside and allow to macerate while making the topping.
Combine flour, sugar, baking powder, salt, ginger and cinnamon in bowl. Add butter and work into the flour mixture using a fork or your fingers. The mixture will be a bit loose and crumbly but should be well combined. Stir in nuts.
Transfer filling to a 9-inch baking dish. Sprinkle topping evenly over top.
Bake for about 1 hour, until topping is golden and the filling is starting to bubble up along the edges.
Serve with whipped cream or ice cream.
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