Prep Time 15min Cook Time 1h15min including cooling time
A crumbly, delicious way to use that summer rhubarb, this sweet crisp is an easy-to-makel, decadent dessert.
What you'll need
For filling:
- 1 1/4 pounds fresh rhubarb, stalks cut crosswise into 1-inch slices (4 cups)
- 2 cups sliced fresh strawberries (10 ounces)
- 1 1/2 cups sugar
- 2 tablespoons tapioca
For topping:
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 stick cold butter, cut into 1/2-inch cubes
- 1/2 cup whole milk
Notes:
Yields 10-12 servings
How to make it
- Preheat oven to 350 degrees.
- For the filling: In a bowl, stir together rhubarb, strawberries, sugar, and tapioca and let stand 1 hour at room temperature, stirring occasionally, so the tapioca can soften. Pour mixture into a 9-inch glass pie plate.
- For the topping: In a bowl, stir together flour, baking powder, sugar, and salt. Cut in butter with a pastry blender or a fork, then stir in milk. (Topping will be crumbly, with some clumps).
- Crumble topping over rhubarb mixture, then put pie plate on a baking sheet to catch any drips. Bake crisp until fruit is bubbling and top is lightly browned, about 55 minutes. Serve warm, with ice cream.
