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.
Copyright 2013 Cooking Channel, LLC. All rights reserved.
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