When the strawberries and ripe and the rhubarb is in season what a better way to use them but in a crisp. Enjoy!
1 1/3 cups flour
1 tsp. baking powder
3 Tbsp. sugar
3 Tbsp. Demerara sugar (or Turbinado sugar)
Zest from one lemon
¼ lb. (1 stick or 4 oz.) unsalted butter, melted
1 ½ cups rhubarb, chopped into 1-inch pieces
1 quart strawberries plus a few extra, hulled & quartered
Juice from one lemon
½ cup sugar
3 to 4 Tbsp. cornstarch
Pinch of salt
For the Topping
For the Filling
Heat oven to 375°F. Prepare topping: In a mixing bowl,combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate.
Remove the topping from the refrigerator and cover fruit thickly and evenly with the topping. Place the pie plate on a foil-lined baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.
Serve warm and enjoy!