Strawberry-Rhubarb Crisp

Strawberry-Rhubarb Crisp

Hands-On Time: 15 minutes
Ready In: 1 hour and 30 minutes, including cooling time
Yield: 10-12 servings


    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


  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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