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
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.
