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

Desserts or Baked Goods
US & Canada
Fruits & Vegetables
Fruit
Fruit Desserts
Easter

By Matthew Fairman ･ Appears in Cook's Country April/May 2020

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

SERVES 6

TIME 1¼ hours

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