Strawberry-Rhubarb Crisp with Pie Crust

Ingredients and Weight:

For the Filling: * 1 pound fresh strawberries, hulled and halved * 1 pound fresh rhubarb, trimmed and cut into 1-inch pieces * 1 cup granulated sugar * 1/4 cup all-purpose flour * 1/4 cup brown sugar * 1/2 teaspoon ground cinnamon * 1/4 teaspoon ground nutmeg

For the Pie Crust: * 1 cup all-purpose flour * 1/2 teaspoon salt * 1/2 cup unsalted butter, cold and cut into small cubes * 3-4 tablespoons ice water

Preparation Time: 20 minutes

Cooking Time: 45-50 minutes

Difficulty Level: 2 (Easy-Moderate)

Preparation Method Steps:

For the Filling: 1. In a large bowl, combine the strawberries, rhubarb, granulated sugar, flour, brown sugar, cinnamon, and nutmeg. Toss to combine.

For the Pie Crust: 1. In a separate bowl, whisk together the flour and salt. 2. Add the butter cubes and use a pastry cutter or your fingers to work them into the flour mixture until it resembles coarse crumbs. 3. Add the ice water 1 tablespoon at a time, mixing gently until the dough just comes together. 4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

To Assemble the Crisp: 1. Preheat oven to 375°F (190°C). 2. Spread the filling evenly into an 8-inch baking dish. 3. Roll out the chilled pie crust dough on a lightly floured surface to a 12-inch circle. 4. Transfer the dough to the baking dish and trim the edges. 5. Bake for 45-50 minutes, or until the filling is bubbling and the crust is golden brown. 6. Let cool for at least 15 minutes before serving.

Nutritional Information:

Per Serving (1/8 of the dish):

• Calories: 250
• Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 150mg
• Carbohydrates: 40g
• Fiber: 5g
• Sugar: 25g
• Protein: 2g

Dish Characteristics:

• Sweet and tangy
• Fruity and aromatic
• Crispy and comforting
• Perfect for breakfast, dessert, or a snack

User Comments:

• "This strawberry-rhubarb crisp is absolutely delicious! The combination of sweet strawberries and tart rhubarb is perfect, and the pie crust is flaky and buttery."
• "I made this for a family gathering and it was a huge hit! Everyone loved the crispy crust and the flavorful filling."
• "This is a great recipe to use up any leftover strawberries and rhubarb from the summer."
• "I added a scoop of vanilla ice cream to my serving and it was heavenly!"
• "This crisp is easy to make and can be tailored to your own taste preferences. I added a bit of almond extract to the filling for extra flavor."

Special Precautions and Tips:

• If you don't have fresh strawberries, you can use frozen strawberries instead. Thaw them before adding them to the filling.
• For a sweeter crisp, increase the amount of granulated sugar in the filling.
• If you want a crunchier crust, brush it with melted butter before baking.
• Let the crisp cool for at least 15 minutes before serving to allow the filling to set.