A modern twist on an Old-Fashioned Strawberry Rhubarb Crisp with a generous crumbly topping with Amaretti Cookies and Pistachio Nuts to complement the tangy fruit filling. The recipe is best served warm with ice.
Make the streusel topping by putting all the ingredients into a large bowl. Now, using your fingertips rub the COLD butter into the dry ingredients to form the streusel topping. Place streusel in the freezer while you prepare the fruit filling.
Toss the rhubarb slices into a wide saucepan with the sugar and 2 tbsp lemon or orange juice. Cook over a gentle heat for 2-3 minutes until the rhubarb just begins to become slightly tender but is still holding shape. It will cook in the oven so don't overdo it. Stir in cornstarch slurry as well as the strawberries and, lemon peel and grated ginger. Taste for sweetness adding more sugar if needed. Spoon the mixture into the dish.
Take the crumble topping from the freezer and sprinkle half if it over the filling. The other half on a baking sheet. Put both streusel and crumble in the oven. Bake the crumble in the oven for 30-45 minutes ( I cover the dish with aluminum foil for the first 20 min) or until the top is golden and the fruit is hot and bubbling. The streusel that you bake separately will be done after 10 - 15 minutes. Watch it closely. Remove the streusel and continue baking the crumble. Let streusel cool.
Serve the crumble warm at room temperature with scoops of vanilla ice cream.