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Strawberry Rhubarb Crisp


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Strawberry Rhubarb Crisp


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Strawberry Rhubarb Crisp

I love homey fruit desserts. Nothing says comfort like the smell of a fruit crisp baking in the oven. This dessert can be made for Shabbat and can be served cold or warmed for Shabbat lunch.


  • Ready Time : 0 min




    For the Filling:

    • 3 cups strawberries, hulled and sliced
    • 1 cup rhubarb stalk, cut into 1 inch pieces
    • 3 tablespoons tapioca flour
    • 1 cup white sugar
    • 2 tablespoons lemon juice
    • 1 tablespoon lemon zest
    • Pinch of salt

    For the Streusel topping

    • 2 cups all purpose flour
    • 1/2 cup white sugar
    • 1/2 cup brown sugar
    • 2 teaspoons cinnamon
    • pinch of salt
    • 1/2 cup chopped pecans
    • 3/4 cup cold butter or non-hydrogenated shortening


    For the filling:

    Stir all of the ingredients together in a large bowl and transfer to a greased 10 inch baking dish.

    For the Streusel topping:

    1. Place all the ingredients into a large bowl and rub the fat into the flour mixture until large clumps form.

    2. Liberally cover the berries with the streusel topping. Save any remaining topping in the freezer for another crisp. Bake the crisp until the streusel has browned and the berries are juicy and bubbling (about 35-45 minutes).

    3. Serve with whipped cream or vanilla ice cream, when I make this pareve-I serve the crisp with strawberry sorbet.


    About Chef Laura Frankel


    I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com

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