Strawberry Rhubarb Crisp

Spring is the season of strawberries and rhubarb, and the two scarlet beauties meld perfectly together.

This dish is as old as the hills, and you probably have at least one grandmother or aunt who has her own special version.

As always seems to be the case, I needed a potluck dish. So I prepped the fruit and sealed it in a container then put the dry ingredients for the filling and crumb topping into separate zipper bags, to be assembled in the church kitchen. I was not sure whether to be pleased or disappointed that there was barely a berry left to bring home.

Recipe: Strawberry Rhubarb Crisp

 Filling: 
1 lb. rhubarb, cut in 1/2" slices 
1 pint strawberries, halved. 
zest of one lemon
2 Tbs. lemon juice
3/4 c. raw sugar (coarse or fine)  
1/4 c. unbleached flour 
1/4 tsp. salt

Preheat oven to 400 degrees.
In large bowl, gently combine filling ingredients. 
Turn into a sprayed or greased 9" x 13" pan. 

Topping:
1/2 c. unbleached flour
1 c. raw sugar (coarse or fine)
1 tsp. cinnamon
1/2 c. butter
1/4 tsp. salt

Combine flour, sugar cinnamon and salt. 
Mix in butter with hands or a fork to make coarse crumbs. 
Spread evenly over fruit filling in pan. 
Bake about 40 minutes at 400 degrees, until topping is browned and filling is bubbly.
Cool slightly. Serve warm with ice cream or lemon sherbet.