Strawberry-Rhubarb Crisp

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Strawberry-Rhubarb Crisp
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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

Yields 10-12 servings

How to make it

  1. Preheat oven to 350 degrees.

  2. 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.

  3. 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).

  4. 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.

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