tart rhubarb meets sweet strawberry in this classic crisp with a twist. a tahini twist brings an unmistakeable nutty flavor to the spice streusel topping.
1 ½ pounds strawberries, stemed and quartered (about 5 cups)
4tbsp cornstarch
2tsp lemon juice
zest of one lemon
1tsp vanilla extract
1tsp rosewater, optional but recommended
tahini oat topping
1crolled oats
½ call purpose flour(sub flour of choice)
⅔ cgranulated sugar
½-2/3 ctahini, well stirred start with ½, work in 2 tablespoon more as needed)
1tsp ground cinnamon
½ tsp salt
Instructions
Preheat oven to 375 F. Whisk together all dry ingredients for the tahini crumble until well combined. Stir in tahini, until well combined. Set aside in the fridge while preparing the strawberry and rhubarb filling.
in one mixing bowl, toss rhubarb with ⅓ c sugar. Let sit for 15 minutes. In another bowl, toss strabwberries with ⅓ c sugar. Let sit for 10 minutes.Using a slotted spoon, transfer rhubarb to the strawberry bowl.
Add in cornstarch, lemon zest and juice, vanilla and rosewater to the strawberry and rhubarb mixture. Transfer to the baking dish, making sure the filling is evenly distributed. Top with tahini crumble, breaking larger pieces with your fingers while crumbling on top of the fruit filling.
Bake crisp at 375 for 30 minutes. Reduce oven temperature to 325. Continue to bake for an addtional 20-30 minutes. Topping should be golden brown and the fruit filling should be bubbling. Remove from oven and cool for 20 minutes before serving. Top with ice cream, whipped cream or yogurt. Enjoy!
Keyword baked fruit desserts, fruit crisps, spring and summer recipe, strawberry rhubarb crumble
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