Rhubarb-strawberry crisp with cinnamon-walnut topping from Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes by Richard Sax

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Notes about this recipe

  • stockholm28 on May 17, 2015

    This was very good and simple. There are two things I think need adjusting. He calls for 1/4 cup of water mixed with the fruit. My strawberries yielded plenty of liquid during baking so I will leave that out next time. The fruit mix was also a bit sweeter than I like, so might cut back on the sugar when using really sweet strawberries. He also calls for 1 1/2 lbs of rhubarb, trimmed and cut into 3/4 inch pieces which he says is about 3 cups. I only had about 3/4 lb rhubarb (after trimming) and I still got 3 full cups. It is baked in an 8" pie pan, so 3 cups of rhubarb with a pint of strawberries was plenty.

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