The combination of strawberry and rhubarb is classic. The sweet and sour taste combined with the light topping makes this a refreshing Spring or Summer treat.
½ pound sliced Strawberries
½ pound sliced Rhubarb
½ cup Sugar
1 tsp Cornstarch
1 Tbsp Orange Zest
1 tsp lemon juice
¾ cup Flour
¼ cup Brown Sugar
¼ tsp Salt
Preheat the oven to 350℉
Spray a baking dish with cooking spray.
Combine the ingredients and pour into the prepared dish.
Combine the flour, brown sugar, and salt in another bowl, and then cut or rub the butter into the mixture until you have fine crumbs. Top the strawberry mixture.
Bake for 30-40 minutes or until golden and bubbling. Remove from the oven and let cool a bit before serving.
Really yummy with vanilla ice cream or whipped cream.
This crisp serves between 2-4 depending on what you serve with it. You don’t need a lot, but the combination makes you want to dive in for more.
For a larger crowd, double the recipes for both the filling and the topping.
I put my baking dish on a baking tray lined with parchment paper just in case it bubbles over. This saves on the clean-up.