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.
Recipe courtesy of Cooking Channel
40 min
20 min
20 min
4 servings


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


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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