Tapioca flour is used here because it thickens quickly and doesn’t leave a floury taste. Serve the crisp warm with vanilla ice cream.
A 1½-quart ovenproof dish
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 streusel.
Put all the streusel ingredients in a food processor fitted with the metal blade.
Using pulsing turns, process until the butter is pea-sized. Sprinkle the streusel over the strawberry rhubarb mixture.
© 1993 Emily Luchetti. All rights reserved.