A crumbly, delicious way to use that summer rhubarb, this sweet crisp is an easy-to-makel, decadent dessert.
Yields 10-12 servings
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.