Strawberry Rhubarb Crisp

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.