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1
Preheat the oven to 350F.
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2
Make the streusel topping:
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In a bowl, toss together the flour, sugars, and salt.
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4
Cut the butter into 1/4-inch cubes and add to the flour mixture.
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5
Using two knives or a pastry blender, chop and toss the butter simultaneously until the butter is pea-sized and coated with flour.
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6
Do not let the dough come together in a ball.
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Set the streusel aside at room temperature, uncovered.
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8
Prepare the fruit:
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9
Wash, dry, and quarter the strawberries.
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In a bowl toss together the strawberries, rhubarb pulp, flour, sugar, and salt.
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Pack the fruit mixture evenly on the bottom of the baking dish and top with the streusel.
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12
Do not pack the topping down.
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13
Bake the crisp:
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Bake until the crumb topping has browned and the fruit is bubbling beneath, 30 to 40 minutes.
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15
Allow the crisp to cool for at least 20 minutes before serving.
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16
Serving Suggestions:
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Serve this crisp warm with vanilla ice cream, whipped cream, or creme fraiche.
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I also recommend the Basil Ice Cream, Coconut Cream Cheese Ice Cream, or Vanilla Bean and Lemon Verbena Parfait.
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Variations:
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20
Hazelnut streusel topping:
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Omit 2 tablespoons of the flour and substitute 1/4 cup (1 ounce) ground hazelnuts in the dry ingredients.
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22
Cinnamon or cardamom streusel topping: Add 1/2 teaspoon of ground cinnamon or ground cardamom to the dry ingredients.
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Oatmeal streusel topping:
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Omit 1/4 cup of the flour and substitute 1/2 cup raw oats in the dry ingredients.
