Apple-Rhubarb Crisp

This sounds crazy, but it's awesome and totally works. Meant to be done in Stoneware, and dutifully stolen from The Pampered Chef. Feel free to adjust at will.

Fruit Filling:
1 jar strawberry preserves (12 oz.)
1/4 c. granulated sugar
2 tbls. flour
3 Granny Smith apples
3 c. rhubarb cut into 1/2 in. slices

Streusel Topping:
1/3 c. butter
20 shortbread cookies
1/2 c. almonds, chopped
1/3 c. flour
1/4 c. packed brown sugar
1/2 tsp. cinnamon

ice cream or whipped cream optional (but tasty!)

For filling, mix preserves, sugar, and flour together and set aside. Peel, core, and slice apples and combine with rhubarb. Add preserves mixture and toss gently. Spoon into deep dish stoneware.

For streusel topping, microwave butter on high 45-60 seconds or until melted. Chop cookies and almonds. Add cookies, almonds, flour, brown sugar, and cinnamon to melted butter and mix well. Sprinkle evenly over fruit.

Microwave on high 13-15 minutes or until apples are tender, turning dish at 7 min. Let stand about 30 minutes (it will cook the rest of the way in the stoneware, I promise!). Serve warm.