Recipe courtesy of Cooking Channel

Mostly Rhubarb Crisp

Rhubarb and strawberries are in season at the same time and frequently get baked together-sometimes at rhubarb's expense. Not here! Rhubarb is front and center in these pretty pink crisps sweetened with just a bit of strawberry jam. If you have some cinnamon on hand, add a pinch to spice up the filling and topping.
  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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Streusel Topping: 

3/4 cup all-purpose flour

Pinch fine salt

1/4 cup firmly-packed dark brown sugar

4 tablespoons unsalted butter, melted

Rhubarb Filling:

1 pound rhubarb, cut into 1/2-inch-thick chunks

1 tablespoon all-purpose flour

1 tablespoon dark brown sugar

Pinch fine salt

1/4 cup strawberry preserves

1 tablespoon unsalted butter, chilled

Vanilla ice cream, for serving


  1. Preheat the oven to 375 degrees F. 
  2. For the streusel topping: Put the flour and salt in a medium bowl and, using your hands, rub in the brown sugar. Stir in the melted butter with a rubber spatula until the mixture is evenly moistened. Pop it in the freezer while you make the rhubarb filling. 
  3. For the rhubarb filling: Toss together the rhubarb, flour, sugar and salt in a large bowl. Stir in the strawberry preserves. Cut the cold butter into little pieces and stir into the rhubarb mixture. 
  4. Divide the rhubarb filling among four 4-ounce ramekins. Top with the streusel topping, squeezing and crumbling it to make both larger clumps and sandier bits. 
  5. Bake the ramekins on a baking sheet until the filling is bubbly and the streusel is crisp, about 20 minutes. Serve warm or cooled with vanilla ice cream.