This crisp smells so wonderful as it’s cooking.  It was actually a bit of a tease for my daughter, who is allergic to nuts.  Next time I make this, I will eliminate the walnuts from the recipe.

Strawberry Rhubarb Crisp

3 stalks of rhubarb, cut into roughly 3/4-inch pieces

1 lb of strawberries, hulled and quartered

1/2 cup granulated sugar

2 tsp flour

1 tsp lemon zest, freshly grated

1/4 cup unsalted butter, melted and cooled

1/2 cup flour

1/3 cup brown sugar, firmly packed

2 tsp cinnamon

pinch of salt

2/3 cup chopped walnuts

Preheat oven to 350 degrees.   In a large bowl, combine the rhubarb, strawberries, flour, sugar and lemon zest.

Fruit, sugar, flour and lemon zest

Transfer to a 13×9 baking dish.

Spread evenly in baking dish

For the topping, combine the flour, brown sugar, cinnamon, salt and walnuts in a bowl.  Add the melted butter and stir to combine.  Sprinkle the topping onto the strawberries and rhubarb mixture.

Sprinkle topping over the fruit mixture

Bake in the oven for about 30 minutes; the fruit mixture will be bubbling and the topping should be golden brown.  Serve warm.

Strawberry Rhubarb Crisp

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.