Strawberry Rhubarb Crisp
4 c. strawberries, stemmed and quartered
4 fresh rhubarb, sliced in ½ inch pieces
1 c. granulated sugar
¾ tsp. cinnamon
¼ c. minute tapioca
2 c. oats (not quick oats)
1 c. light brown sugar
1 t. cinnamon
½ tsp. nutmeg
½ c. pecans, chopped
1 tsp. vanilla extract
1 c. butter, chilled and cut into small cubes
Combine all the ingredients in a large bowl. Stir to coat the fruit well. Let sit for 10 minutes.
Combine all the dry ingredients (except the pecans) in a food processor. Add the chilled butter pieces. Process until well combined. Add the pecans and the vanilla and pulse slightly so the nuts are not pureed and give texture to the crisp.
By hand: In a medium bowl, combine all the dry ingredients (except the pecans). Add the chilled butter pieces and cut with a pastry cutter until well combined. Stir in the chopped pecans and vanilla.
Grease the bottom of a 9×13 baking dish. Add the strawberry/ rhubarb mixture on the bottom of the dish. Lay the crisp topping lightly over the whole top; do not press down. Bake at 350 F for 45-50 minutes or until the fruit mixture is bubbling and the crisp topping is golden. Serve warm.