Strawberry-Rhubarb Crisp
Ingredients
Filling
- 1-1/4 cup sugar
- 3 Tbsp potato starch
- 2 lbs strawberries, trimmed and halved, fresh or frozen
- 1-1/2 lbs rhubarb stalks, cut crosswise into 1/2-inch slices
- 2 tsp fresh lemon juice
- 1 tsp finely grated lemon zest
Streusel Topping
- 1-1/4 cup matzo cake meal
- 2/3 cup packed light brown sugar
- 1/4 cup potato starch
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 10 Tbsp (1-1/4 sticks) softened unsalted margarine, cut into pieces
Instructions
- Put oven rack in middle position and preheat over to 425° F.
- Stir together sugar and potato starch, then gently toss with strawberries, rhubarb, lemon juice, and zest.
- Transfer mixture to an ungreased shallow 3-quart (13- by 9- by 2-inch) baking dish.
- Whisk together matzo cake meal, brown sugar, potato starch, cinnamon,and salt in a bowl.
- Blend in butter with your fingertips until mixture forms small clumps.
- Crumble streusel evenly over top of compote and bake until fruit is bubbling and topping is golden, 40- 45 minutes.
- Cool to warm on a rack before serving.
Notes
This crisp is best eaten the day it is made as the crunchy topping gets soggy in the refrigerator. For a real treat, serve it warm either by making it right before serving or by reheating it.
Attribution: Adapted from "Gourmet" recipe
Photo Attribution: Strawberry Rhubarb Crisp by Jessica Merz is licensed under CC BY-ND 2.0.