Strawberry Rhubarb Crisp

The best pie I ever had was this winning combination of rhubarb and strawberry. It's a complex marriage of perennially tart rhubarb and luscious sweet strawberries, bringing out the best in both. Look for the long, red, celery-like stalks at the market in early spring, and grab it while you can.

This crisp recipe is like most traditional crisp recipes, but because rhubarb has high water content it needs an extra step to draw out the liquid. Trust me, it's worth the effort.

I've included two different streusel topping recipes - one made with butter, sugar and flour, and the other is a vegan and gluten free option. I like both equally.

Makes 12 Servings

Preparation Time 25 minutes

Cook Time 50 minutes

INGREDIENTS:

4 Cups rhubarb cut into 3/4" pieces (approx. 5-6 stalks)

4 Cups strawberries cut into quarters (approx. 2 lbs)

1/4 Cup + 3/4 Cup sugar

1/4 Cup arrowroot starch (may substitute 3 Tbsp cornstarch)

2 tsp lemon juice

Streusel 1

1 Cup all-purpose flour

1 Cup light brown sugar

1/2 Cup butter melted (1 stick)

1/4 tsp kosher salt (omit if using salted butter)

Streusel 2 (vegan and gluten free)

1 Cup old fashioned oats (gluten free if desired)

1 1/4 Cup almond flour

1/2 Cup maple syrup

1/3 Cup coconut oil melted

1 tsp vanilla

1/4 tsp kosher salt

PREPARATION:

1. Preheat oven to 375° Fahrenheit.

2. Cut rhubarb into 3/4" pieces and place in bowl. Add 1/4 Cup sugar and set aside for 10 minutes.

3. Meanwhile cut strawberries into quarters and place in separate large bowl. Add 3/4 Cup sugar, 1/4 Cup arrowroot starch, and 2 tsp lemon juice.

4. Using slotted spoon, add rhubarb to strawberries. Leave remaining liquids behind. Mix thoroughly and let sit while you prepare topping.

5. For streusel, add all ingredients to small mixing bowl and stir to combine.

6. Again using slotted spoon, place fruit into baking dish leaving remaining liquid behind. I used a 9" square dish.

7. Add topping and place in oven.

8. Bake at 375° Fahrenheit for 30 minutes. Then reduce oven temperature to 325° Fahrenheit and bake for additional 20 minutes.

9. Let cool completely before serving.

10. Serve as is, or add a scoop of vanilla ice cream. Enjoy!