The Kotzen Family’s Strawberry-Rhubarb Crisp

Here is something sweet to make with strawberries and rhubarb this spring: it’s our family recipe! Serve warm with ice cream or whipped cream. Make a gluten-free version by replacing the flour with almond flour or tapioca flour. Enjoy! 

Ingredients: 

  • 1 container strawberries
  • 1 bunch rhubarb
  • 1 c. flour + 2/3 c. flour to coat the strawberries and rhubarb
  • 1 c. sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 egg
  • 1 stick butter

Directions: 

  1. Preheat the oven to 350.
  2. Wash off and halve strawberries & chop rhubarb into ½ inch pieces. 
  3. Coat the fruit with ~1/4 cup flour.
  4. Place flour-coated strawberries and rhubarb in a pie dish.
  5. In a separate bowl, make the crumble topping, mixing together flour, sugar, baking powder and salt.
  6. Mix the egg into dry ingredients and pour mixture over the strawberries and rhubarb.
  7. Slice ½ stick of butter and layer over and under crumb mixture.
  8. Bake for 40-50 minutes.

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