¾ cup sugar [or less*]
4 T flour***
½ t cinnamon (optional)
4 cups or more sliced rhubarb** and sliced strawberries*
1 T lemon juice (optional)
1 T canola oil
2 T dark brown sugar
Mix well then add
3/4 c rolled oats (not instant cook variety)
Mix well and spread mixture on top of fruit.
Cool before serving.
* I usually use a ratio of 3:1 rhubarb to strawberries, and figure a scant ¼ cup of sugar for each cup of rhubarb; if more strawberries are used, sugar can be decreased accordingly. For example, if making with 4 cups of rhubarb and 2 cups of fresh strawberries 3/4 cups of sugar would be on the "sweet side"; I prefer and use 1/2 cup sugar (~1/4 cup sugar for each cup of rhubarb less 1/4 sugar for each additional cup of strawberries beyond the 3:1 ratio).
1 T crystallized ginger, finely chopped***
VARIATION: If I need to make this dessert well ahead of serving time, I cook the strawberries and rhubarb without the topping. I mix the oil, sugar and oats together and roast in a 325 degree oven, stirring every few minutes until the oats are golden. Then just prior to serving, I sprinkle this topping over the fruit.
recipe), I tried the above recipe reducing the flour to 2T and adding 2T cornstarch.
Verdict? The liquid was certainly thicker, almost gelatinous, but I found the crisp too heavy for my taste. My preference is for the more delicate original recipe, and think this will be true for the pie too. Maybe just attributable to familiar comfort food.
**** See also: Best Ever Strawberry Rhubarb Pie/Strawberry Rhubarb (Ginger) Crisp and, if necessary, Make Strawberry Stains Vanish.