Strawberry-Rhubarb Crisp

Sweet strawberries and tart rhubarb, an already heavenly combination, become even more tempting when topped with a crunchy cornmeal mixture.

Ingredients

• 1 ½ pounds rhubarb, sliced ½ inch thick (5 cups)
• 1 ½ pints (3 cups) strawberries, sliced
• ⅔ cups sugar
• 1 tablespoon quick-cooking tapioca
• 1 cup all-purpose flour
• ⅓ cup cornmeal
• 1 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 6 tablespoons unsalted butter, melted

Directions

1. Heat oven to 350°F. In a large bowl, stir together rhubarb, strawberries, sugar, and tapioca. Place in a 9-inch deep-dish glass or ceramic pie plate.
2. In medium bowl, stir together flour, cornmeal, brown sugar, cinnamon, and salt until combined. Stir in melted butter until mixture is moistened and crumbs form. Sprinkle over fruit mixture.
3. Bake 35 to 45 minutes or until filling is bubbly and rhubarb is tender. Cool at least 20 minutes. Serve warm or at room temperature, with vanilla ice cream.

Notes

• Recipe originally found in Better Homes and Gardens.