"Ever wonder what to do with the beautiful stalk of rhubarb??? Create this seasonal crisp with the sweetness of fresh strawberries mixed with the tartness of garden rhubarb." - Lydia
4 cups chopped rhubarb
4 cups fresh strawberries, halved
1 cup sugar
2 tbsp cornstarch
10 tbsp cold unsalted butter, cut into ½-inch pieces
1¼ cups flour
¼ cup light brown sugar
In a large bowl, combine the rhubarb, strawberries, ¾ cup of sugar, and cornstarch, and toss to thoroughly combine.
Grease a 9 by 13-inch casserole or baking dish with 1 tbsp of the butter and transfer the fruit mixture to the prepared casserole dish. Preheat oven to 375 degrees F.
In a mixing bowl, combine the remaining 9 tbsp of butter, flour, remaining ¼ cup of granulated sugar, the brown sugar and salt.
Cut together until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the fruit and bake until the topping is golden brown and crispy and fruit is bubbly in places, about 45 minutes.
Cool briefly and serve warm, with whipped cream or ice cream.