Strawberry-Rhubarb Crisp

Name: Strawberry-Rhubarb Crisp
Yield: Serves 6
Cuisine: US & Canada
Ingredients: 3/4 cup (3¾ ounces; 106 grams), all-purpose flour; 1/2 cup, panko bread crumbs; 1/4 cup packed (1¾ ounces; 50 grams), light brown sugar; 1/2 teaspoon, table salt; 1/4 teaspoon, ground cinnamon; 6 tablespoons, unsalted butter, melted; 1 pound (454 grams), fresh rhubarb, trimmed and cut into ½-inch pieces, or frozen rhubarb, thawed and cut into ½-inch pieces (3½ cups); 12 ounces (340 grams), fresh strawberries, hulled and chopped coarse, or frozen strawberries, thawed and chopped coarse (2 cups); 1 1/4 cups packed (8¾ ounces; 248 grams), light brown sugar; 2 tablespoons, cornstarch; 1/8 teaspoon, table salt

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Appears in Cook's Country April/May 2020

Desserts or Baked Goods

Don't let spring pass by without making this easy, foolproof seasonal dessert.

SERVES6

TIME1¼ hours

WHY THIS RECIPE WORKS

Sweet, juicy strawberries and bright, tart rhubarb combine to make a beautiful dessert with compelling contrast and complexity, and baking them together under a crisp topping is literally easier than pie. We wanted a foolproof version of st...

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