Strawberry-Rhubarb Crisp

For the Filling

• 6 medium stalks rhubarb, cut into 1/2-inch (12-mm) pieces
  
• 2 cups (8 oz/250 g) strawberries, hulled and halved lengthwise
  
• 1/2 cup (4 oz./125 g) granulated sugar

For the topping

• 1 cup (5 oz/155 g) all-purpose (plain flour)
  
• 1/2 cup (1-1/2 oz./45 g) old-fashioned rolled oats
  
• 1/3 cup (3 oz./90 g) granulated sugar
  
• 1/3 cup (2-1/2 oz./75 g) firmly pack golden brown sugar
  
• 1/2 tsp. ground cinnamon
  
• 1/4 tsp. salt
  
• 1/2 cup (4 oz./125 g) unsalted butter, melted

Position a rack in the middle of the oven, and preheat to 350 degrees Fahrenheit (180 degrees Celsius).  Have ready a 2-1/2-quart (2.5 liter) ceramic or glass pie dish or baking dish.

To make the filling, in a large bowl, stir together the rhubarb, strawberries, and granulated sugar until well mixed.  Pour into the baking dish and set aside.

To make the topping, in a large bowl, stir together the flour, rolled oats, granulated sugar, brown sugar, cinnamon, and salt until blended.  Stir in the melted butter until evenly moistened crumbs form.  Spoon the crumb mixture evenly over the filling.

Bake the crisp until the rhubarb is tender when tested with a toothpick, the juices are bubbling, and the topping is golden brown, 35-40 minutes.  Transfer to a wire rack and let cool for 10 minutes.  Serve warm.  The crisp can be cooled, covered with plastic wrap, and stored at room temperature for up to 2 days, then rewarmed in a 250 degree Fahrenheit (120 degree Celsius) oven for 15 minutes before serving.  

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Variations:

Apple or Pear Crisp

Omit the strawberry-rhubarb filling.  Stir together 6 cups (1-1/2 lb./750 g) chopped, peeled apples or pears; 2 T granulated sugar; 1 T fresh lemon juice, strained; and 1/2 tsp. ground cinnamon.

Berry Crisp

Omit strawberry-rhubarb filling.  Stir together 5 cups ( 1-1/4 lb./625 g) blueberries or mixed berries, 1/2 tsp. ground cinnamon and 3-5 T granulated sugar.  Top as directed and back for 30-35 minutes.

Peach Crisp

Omit strawberry-rhubarb filling.  Stir together 6 cups (2-1/2 lb./1 kg.) sliced, peeled peaches and 3-4 T granulated sugar.  Top as directed and bake for 25-30 minutes. 

Source:  Williams-Sonoma Essentials of Baking