• Strawberry Rhubarb Crisps

Strawberry Rhubarb Crisps For Two (+ Video)

Pick-your-own strawberry season is here and I have been anxiously awaiting it’s arrival. This is the third season for my son and I, and our yearly tradition, of picking strawberries. It all started at Lyman Orchards, an amazing orchard that has been in operation for 275 years. Yes, 35 years before the signing of the Declaration of Independence on July 4th, 1776.  We pick every crop available including blueberries, raspberries, peaches, apples and pumpkins. So many memories created and recipes made. This year, Strawberry Rhubarb Crisp was made with our first trip to the strawberry patch.

Strawberry rhubarb is one of my favorite flavor combinations. The sweet strawberries and tart rhubarb work so well together. Add in the pie crust and/or crisp topping for texture and create an unforgettable dessert. I love strawberry rhubarb pie, but for today’s post I wanted to make an easy, small batch crisp. A perfect summer treat without and entire pie sitting on my kitchen counter. As the video shows, this is pretty easy to make and your little kitchen helper can be involved in the entire process. Of course sampling all the ingredients is a must for them, or at least my helper.

 

Strawberry Rhubarb Crisp for Two
Strawberry Rhubarb Crisp for Two

Strawberry Rhubarb Crisps For Two
Strawberry Rhubarb Crisps For Two

Products Used:

Ramekins
Quater Baking Sheet
GIR Spoon in Orange
Glass Bowls

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Strawberry Rhubarb Crisps For Two

Prep Time: 15 mins
Cook Time: 25 mins
Yields: 2 7oz

Ingredients

  • FILLING:
  • 1 1/4 Cup - Fresh Strawberries, cut in 1" pieces
  • 1 1/4 Cup - Rhubarb, cut in 1" pieces (about 2 large stocks)
  • 1/2 Teaspoon - Vanilla Pasta
  • Pinch of Salt
  • 2 Tablespoons - All-purpose Flour
  • 4 Tablespoons - Sugar
  • 1/8 Teaspoon - Cinnamon
  • 1/4 Teaspoon - Lemon Zest
  • TOPPING:
  • 4 Tablespoons - Rolled Oats
  • 1 Tablespoon - Brown Sugar, packed
  • 1 Tablespoon - All-Purpose Flour
  • 1 Tablespoon - Butter, Cold and Cubed
  • 1/8 Teaspoon - Cinnamon
  • 1/8 Teaspoon - Salt

Method

  1. Preheat oven to 400° degrees. Line a 9x12 small quarter sheet pan with parchment paper. Spray two ramekins with baking spray and place on quarter sheet pan. Set aside
  2. In a small bowl, combine the topping ingredients: Rolled Oats, Brown Sugar, AP Flour, Cinnamon and Salt. Mix
  3. Add the cold cubed butter and mix with your hands until it resembles crumbles. Set aside
  4. In a large bowl, mix the filling ingredients. Chopped Strawberries, Chopped Rhubarb, Vanilla Paste, Pinch of Salt, AP Flour, Sugar, Cinnamon and Lemon Zest
  5. Spoon the filling into the prepared ramekins. It should fill to the top. The fruit will cook down so if it mounds up, that's ok
  6. Equally spread the oat topping to cover the fruit. Bake at 400° for 25 minutes until the fruit is bubbling and topping is golden brown

Additional Info

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