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.
Transfer to a 13×9 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.
Bake in the oven for about 30 minutes; the fruit mixture will be bubbling and the topping should be golden brown. Serve warm.
