With fresh rhubarb recently available at the farmers market, we set about to make this delicious crisp. As rhubarb on its own is extremely tart it’s customary to combine with strawberries, also in season. Indeed, a match made in heaven. Serve with vanilla ice cream of course.
Preheat oven to 375F.
Streusel Topping:
Combine flour, baking powder, sugar, lemon zest, salt and butter. Combine with hands until mixture is mixed and the size of peas. Our whirl in a food processor. Set aside in refrigerate.
Filling:
Combine rhubarb, strawberries, lemon juice, sugar, cornstarch and salt in a shallow gratin dish or 9-inch pie plate. Top with streusel topping. Place dish on a cookie sheet to catch drippings. Bake 30-45 minutes or until bubbly.
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