Summer Strawberry and Rhubarb Crisp

Summer Strawberry and Rhubarb Crisp

• 1 quart of strawberries (hulled and quartered)

• 4 stalks of rhubarb (cute into 1/2 inch pieces)

• 1/2 – 3/4 cup of white sugar depending on how sweet you like it!

• 2 teaspoons lemon juice

• 1 tablespoon corn starch

Crisp Topping:

• 1/2 cup brown sugar

• 1/4 cup almond flour

• 1/4 cup rolled oats

• 1/4 cup flour

• 1 teaspoon cinnamon

• 1/4 cup walnuts

• 1 stick unsalted butter (cut into small cubes)

• 1 teaspoon salt

1. Mix the strawberries, rhubarb, sugar, lemon juice and cornstarch together tin a bowl. Set aside at room temperature for 20 minutes.

2. As the strawberries and rhubarb begin creating their own juices, work on the crisp topping!

3. In a food processor, mix together all the crisp toppings except the butter. Pulse for about 10 seconds until it is all incorporated.

4. Pour the topping mixture into a bowl and mix in the butter cubes into the topping mixture with your fingers. Mix together until it become nice and crumbly.

5. Place the strawberries into a round glass pyrex. Sprinkle the crisp topping on top of the strawberries and rhubarb. I love a lot of crisp to fruit ratio!

6. Bake at 350º for 25 minutes and then for another 25 minutes at 325º.

Enjoy! With love + salt, Emily