Let’s break down the process into easy-to-follow steps.

Step 1: Preheat and Prepare Dish. Preheat the oven to 350°F (175°C). Butter a 2-quart baking dish.

Step 2: Prepare Fruit Filling. Combine the rhubarb, strawberries, grated fresh ginger, and cinnamon and toss in a large bowl.

Step 3: Combine Dry Ingredients for Filling. Whisk together the brown sugar, flour, and salt in a small bowl.

Step 4: Combine Filling Ingredients. Add the sugar-flour mixture to the rhubarb mixture and mix well.

Step 5: Make the Topping. Mix together the flour, rolled oats, brown sugar, granulated sugar, and salt in a separate large bowl.

Step 6: Cut in Butter. Cut 1 ½ sticks of the cold butter into cubes, then work the butter into the flour mixture using a pastry cutter or two knives (or your fingers) until the mixture is crumbly.

Step 7: Add Pecans. Stir in the chopped pecans.

Step 8: Assemble Crisp. Pour the rhubarb filling into the buttered baking dish. Sprinkle the topping evenly over the fruit filling.

Step 9: Add Remaining Butter. Cut the remaining ½ stick of butter into cubes and dot the top of the crisp with it.

Step 10: Bake. Bake until the fruit is bubbly and the topping is golden brown and crisp, 50 to 60 minutes.

Step 11: Serve. Serve warm, with strawberry ice cream (or your favorite ice cream flavor).

These steps are easy to follow.