This is a recipe I made using the bits of fruit I had in my fridge – about a pint of strawberries, a few stalks of rhubarb and a couple cups of sweet cherries. I weighed the total all of the fruit together, and it was about 1.75 lb. And then I (roughly) measured the amounts, once they were sliced.
You can use any type of summer fruits or berries you want – cherries, raspberries, rhubarb, strawberries, blueberries even. I think the only thing is to be sure you don’t have more than 1/2 lb of Strawberries, or you may end up with liquid-y fruit. If you do put more strawberries in, maybe increase the cornstarch by a couple extra teaspoons.
Keywords: Strawberry Rhubarb Crisp