Mostly Rhubarb Crisp
- Total:
- 40 min
- Prep:
- 20 min
- Cook:
- 20 min
- Yield:
- 4 servings
- Level:
- Easy
Ingredients
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
Directions
Preheat the oven to 375 degrees F.
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.
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.
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.
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.
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