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Chef John's Rhubarb Crisp
May 13, 2016

My family loves strawberry rhubarb pie, but I am not good at making pie crusts. So this was a good compromise; they are also fans of oatmeal topping, which make this perfect. I did add a tablespoon of cornstarch to thicken the liquid; fresh strawberries and rhubarb are too juicy otherwise, even though the flour from the topping does settle down in and help thicken the juices a bit. The flavor was very nice, a humble oaty sweet topping with the sweet-tart fruit underneath. The lemon zest gave a nice zing that set this apart; I bet you could skip the lemon and also cut the sugar a bit, which I might be tempted to do anyway. This is a simple, tasty dessert and a hit with the family.

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