Strawberry Rhubarb Crisp

Preparation info

  • Difficulty


  • Serves


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.


  • cups ¼-inch-thick slices rhubarb
  • 4 cups strawberries, hulled and sliced
  • ½ cup sugar
  • 2 tablespoons tapioca flour
  • 1 tablespoon freshly squeezed lemon juice
  • Pinch salt

The streusel

  • ½ cup light brown sugar, firmly packed
  • 4 ounces (1 stick) cold sweet butter
  • ¼ teaspoon salt
  • 1 cup flour
  • 2 teaspoons chopped orange zest

A 1½-quart ovenproof dish


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 streusel.

To 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.

Bake the crisp for 30 to 35 minutes, until the fruit is bubbly and the streusel is lightly browned. Serve warm with vanilla ice cream.