Rhubarb Crisp

Name: Rhubarb Crisp
Cuisine: American
Ingredients: 6 cups chopped rhubarb (about 12–15 medium-size stalks, cut into ½-inch pieces); 6 cups chopped rhubarb (about 12–15 medium-size stalks, cut into ½-inch pieces); 5 cups (2½ pints) strawberries, hulled and halved; 1¼ cups sugar; 3 tablespoons plus 1 teaspoon instant tapioca; 3 tablespoons fresh orange juice; 1 tablespoon finely grated orange zest; 2 teaspoons vanilla extract; ½ teaspoon allspice or pie spice; ½ teaspoon allspice or pie spice; 1 cup all-purpose flour; ⅔ cup dark brown sugar; 1 teaspoon cinnamon; ⅛ teaspoon salt; 8 tablespoons unsalted butter, softened and cut into 4 pieces; ¾ cup pecans

Preparation info

Makes
8

Difficulty
Easy

Appears in

Rhubarb

By Corrine Kozlak

Published 2019

About

This recipe was adapted from one that appeared in the Chicago Tribune in 2003 by the late, great Abby Mandel.

Ingredients

Filling

6 cups chopped rhubarb (about 12–15 medium-size stalks, cut into ½-inch pieces)
5 cups

Americas
United States
Chicago
Dessert
Vegetarian

Method

Preheat oven to 350 degrees.

To make filling, combine rhubarb, strawberries, sugar, tapioca, juice, zest, vanilla, and allspice in a large bowl. Transfer fruit mixture to a 9x13-inch nonreactive baking dish or 8 (1-cup) ramekins.

To make topping, place flour, brown suga