Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp, by Tika for Chew Wanna Eat?

     Bob loves Strawberry Rhubarb pie.  I think it’s his very favorite dessert.  I had some frozen Rhubarb and fresh Strawberries.  I thought about making him a pie.  I thought about it long and hard.  Then I decided NO pie.  I don’t like making crusts.  So, Strawberry Rhubarb Crisp it was.  Oh my heavens to Betsy.  It is so delicious.  Here’s how I did it:

FILLING:

3 ½ +/- cups Rhubarb, cut into 1/2” pieces (don’t peel)

3 ½ +/- cups fresh Strawberries, cut in half or quarters

3/4 cup Sugar

3 rounded TBSP quick-cook Tapioca

¼ tsp Nutmeg

½ cup Orange Juice

1 ½ tsp Orange Zest

FILLING PREPARATION:

     Toss the Rhubarb, Strawberries, Sugar, Tapioca, Nutmeg, Orange Zest, Orange Juice in a large bowl.    

     Pour Filling in an ungreased 8” x 13” baking dish.  (Anything close to this size will work fine).

TOPPING:

1/2 cup packed Brown Sugar

¼ Cup Wheat Flour

¼ cup white Flour

¼ cup Butter, chopped

¾ – 1 tsp Cinnamon

2 Dashes of Salt

TOPPING PREPARATION:

     In the same bowl, use a pastry blender or two butter knives to chop topping ingredients until butter is in small pieces and mixture is crumbled.

     Sprinkle topping over Strawberry/Rhubarb mixture

     Bake at 375°  F for 45 – 50 min or until all that deliciousness is bubbling and Topping is browned.

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By Tika for CHEW WANNA EAT? © 2020

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