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Strawberry Rhubarb Crisps

July 22, 2011

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

I’m late.  I’m about a day behind schedule.  I have been playing catch up since Wednesday.  I have a special treat for you though.  Are you ready for this?  You’ve been waiting, I apologize, I hate to keep people waiting.  I made you strawberry rhubarb crisp.  It was the left over filling from a pie I was making for a very lovely lady.  Don’t feel as though I am giving you this just because I had leftovers.  Leftovers aren’t all bad you know, they are even more special because they require more creativity.  These crisps were delicious.  They were sweet yet tart just as strawberry rhubarb should be.  My pie didn’t turn out as pretty as these crisps so I am making something else to replace it.  Do you have any suggestions?

Strawberry Rhubarb Crisps

Ingredients

For the filling

2 cups rhubarb, cut into 1/2 inch pieces

2 cups fresh strawberries, cut into 1 1/2 inch pieces

3 tablespoons cornstarch

3/4 cup granulated white sugar

1/4 teaspoon ground cinnamon

1 teaspoon fresh lemon juice

For the Topping

1/2 cup all purpose flour

1/4 cup granulated white sugar

1/4 cup light brown sugar

1/2 teaspoon ground cinnamon

6 tablespoons cold butter, cut into pieces

1/3 cup old-fashioned rolled oats

1/3 cup chopped walnuts or pecans

To Prepare the Crisps

Preheat oven to 375 degrees F and place rack in the center of the oven.  Butter or spray with a cooking spray, a 9 inch deep dish pie plate or 8 individual ramekins.

Place all the topping ingredients (flour, sugars, cinnamon, butter, oats and nuts) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible.  (This can also be done with two knives or your fingertips.)  Set aside while you prepare the filling.

Place the cut strawberries and rhubarb in a large bowl.  In a small bowl mix together the cornstarch, sugar, and ground cinnamon.   Divide the filling amongst the ramekins.

Spread the topping evenly over the strawberry rhubarb mixture.

Bake for approximately 20 – 25 minutes for individual ramekins or until bubbly, and the topping is golden brown.  Remove from oven and place on a wire rack to cool for about 30 minutes before serving.

Serve with softly whipped cream or vanilla ice cream.  Refrigerate leftovers and reheat before serving.

Makes 8 Ramekins

Adapted From thejoyofbaking.com

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

I served these crisps with a dollop of whipped cream.  They were perfect.  Delightful after a long week.  I hope you enjoy them!

From our kitchen to yours,
Sydney Jones

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