Strawberry Rhubarb Crisp with Shortbread Crumble Topping

Recipe stage: Trial stage
Prep time: 15-20 minutes
Cook time: 50 minutes
Serves: 6

Ingredients:

Fruit

  • 1 lb strawberries (a normal package at the store), hulled and quartered
  •  5-7 medium rhubarb stalks, diced
  • 1 tsp tapioca (or other thickener, like corn starch or flour)
  • 3 tsp sugar
  • 1 tsp lemon juice
Shortbread Crumble Topping
  • 1 cup flour
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 1/4 tsp salt
  • 1/3 cup of cold salted butter
Procedure:
1. Preheat the oven to 350 degrees
2. Place strawberries and rhubarb in a glass baking dish (I think I use 11×7– the standard rectangular size)
3. Add lemon, sugar and tapioca and mix to coat
4. In a bowl, combine flour, brown and white sugar, and salt
5. Cut in cold butter
6. Roughly combine butter and dry mixture with your fingers so that the texture is crumbly
7. Sprinkle a layer of the topping generously over the fruit
8. Place on a middle rack in the over and bake for approximately 1 hour
Serves 6-8.
A few notes:
  • Feel free to play around with the crumble topping. It’s pretty hard to screw it up. Also, more butter=more decadence!
  • You might want to cover the top of the crisp with some tin foil if the topping is browning too quickly. Watch it and make sure it doesn’t burn.
  • Let me know how it is and if any adjustments need to be made!
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