Summer Strawberry and Rhubarb Crisp

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Summer Strawberry and Rhubarb Crisp

  • 1 quart of strawberries (hulled and quartered)

  • 4 stalks of rhubarb (cute into 1/2 inch pieces)

  • 1/2 - 3/4 cup of white sugar depending on how sweet you like it!

  • 2 teaspoons lemon juice

  • 1 tablespoon corn starch

Crisp Topping:

  • 1/2 cup brown sugar

  • 1/4 cup almond flour

  • 1/4 cup rolled oats

  • 1/4 cup flour

  • 1 teaspoon cinnamon

  • 1/4 cup walnuts

  • 1 stick unsalted butter (cut into small cubes)

  • 1 teaspoon salt

  1. Mix the strawberries, rhubarb, sugar, lemon juice and cornstarch together tin a bowl. Set aside at room temperature for 20 minutes.

  2. As the strawberries and rhubarb begin creating their own juices, work on the crisp topping!

  3. In a food processor, mix together all the crisp toppings except the butter. Pulse for about 10 seconds until it is all incorporated.

  4. Pour the topping mixture into a bowl and mix in the butter cubes into the topping mixture with your fingers. Mix together until it become nice and crumbly.

  5. Place the strawberries into a round glass pyrex. Sprinkle the crisp topping on top of the strawberries and rhubarb. I love a lot of crisp to fruit ratio!

  6. Bake at 350º for 25 minutes and then for another 25 minutes at 325º.

Enjoy! With love + salt, Emily

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