5Tablespoonsunsalted butter, cold and cut into ½-inch pieces
¼cuppecans
Strawberry Rhubarb Filling
½cup(100 g) granulated sugar
1Tablespooncornstarch
¼teaspooncinnamon
Pinchof salt
2teaspoonlemon zest
3cups(450 g) quartered strawberries
2cups(200 g) chopped rhubarb, about 5 large stalks
Instructions
Preheat oven to 375° F and grease a 2-quart baking dish (or 8x8-inch baking pan).
In the bowl of a food processor, combine the flour, oats, brown sugar, sugar, cinnamon and salt. Pulse until combined. Add the cubed butter and pulse until the mixture resembles sand. Add pecans and pulse until combined. Set aside.
In a large bowl, whisk together the sugar, cornstarch, cinnamon, salt and lemon zest. Add the strawberries and rhubarb and stir until coated.
Transfer strawberries and rhubarb to the prepared pan. Sprinkle streusel evenly over the top.
Bake crisp at 375° F for 30 to 40 minutes or until juices are bubbling. Allow crisp to cool for 10 minutes before serving warm with vanilla ice cream.
Notes
Baking with rhubarb: Be sure to remove and discard the stems and leaves from rhubarb as they are toxic to humans. Just use the red stalks.Store strawberry rhubarb crisp covered in the refrigerator for up to 3 days.Freezing strawberry rhubarb crisp: Bake and let the crisp cool completely. Double wrap the entire dish in aluminum foil and store on a flat surface in the freezer for up to 1 month.Reheating crisps: Preheat oven to 350 F. Reheat refrigerated crisps for 10 to 15 minutes and frozen crisps for 20 minutes or until warm.Recommended tools: Kitchen scale, mixing bowls, 2-quart baking dish