Strawberry Rhubarb Crisp Recipe

Ingredients

• For the Topping:
• 5 ounces light brown sugar (about 2/3 cup, packed; 140g)
• 3 3/4 ounces whole wheat flour (about 3/4 cup, spooned; 105g)
• 4 ounces old-fashioned rolled oats (about 1 1/3 cups; 115g)
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon whole anise seed (optional)
• 1 teaspoon Chinese five-spice powder
• 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• 5 ounces unsalted butter (10 tablespoons; 140g), soft but cool, about 68°F (20°C)
• For the Filling:
• 2 pounds rhubarb, cut into 3/4-inch pieces (about 8 cups; 905g), from around twelve 24-inch stalks (34 ounces; 965g)
• 10 1/2 ounces sugar (about 1 1/2 cups; 300g)
• 2 1/2 ounces tapioca flour (about 2/3 cup; 75g), such as Bob’s Red Mill
• 2 ounces elderflower liqueur or water (1/4 cup; 55g)
• 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• 12 ounces trimmed strawberries (about 2 cups; 340g), cut in half if large
• 1/4 teaspoon baking soda
• To Serve (optional):
• 1 recipe lemon or orange whipped cream

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