Strawberry Rhubarb Crisp

Name: Strawberry Rhubarb Crisp
Ingredients: 3½ cups ¼-inch-thick slices rhubarb; ½ cup sugar; 4 cups strawberries, hulled and sliced; 1 tablespoon freshly squeezed lemon juice; 2 tablespoons tapioca flour; ½ cup light brown sugar, firmly packed; Pinch salt; ¼ teaspoon salt; 4 ounces (1 stick) cold sweet butter; 2 teaspoons chopped orange zest; 1 cup flour

Preparation info

Serves
8

Difficulty
Easy

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

About

Tapioca flour is used here because it thickens quickly and doesn’t leave a floury taste. Serve the crisp warm with vanilla ice cream.

Ingredients

3½ cups ¼-inch-thick slices rhubarb
4 cups strawberries, hulled and sliced

Dessert
Vegetarian

Method

Preheat the oven to 350 degrees.

Put the rhubarb and the strawberries in a large bowl. Combine the sugar, tapioca flour, lemon juice, and salt in a small bowl. Mix the sugar mixture with the fruit and place the fruit in the ovenproof dish. Set it aside while you make the streus