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Strawberry Rhubarb Crisp

This strawberry rhubarb crisp is packed full of sweet strawberries and fresh tart rhubarb. It’s perfect for dessert but even better for breakfast.

Ahhhh yes it is that time of the year again. Rhubarb!  I love love love this stuff. When I was a kid my dad used to grow rhubarb in our yard. We would go outside together and pick a bunch of stalks and then sit there and eat it raw with just a sprinkle of salt. If you have never eaten rhubarb this way I highly suggest you give it a try 🙂

Now lets fast forward and get back to present day. There is now no rhubarb growing out back in my New York yard and now I’m forced to buy it. Eeek! I had to spend $3.50 a pound for this stuff! It’s so hard paying for something you are used to getting for free. If anyone would like to send me some delicious rhubarb I’m totally open to donations 🙂  While I was at the farmers market I also picked up three pints of fresh local strawberries. Mixed together the two made a perfect summer dessert. Sweet and tart topped with crunchy goodness….yum! Enjoy!

 

Strawberry Rhubarb Crisp

This strawberry rhubarb crisp is packed full of sweet strawberries and fresh tart rhubarb. It's perfect for dessert but even better for breakfast.

Ingredients:

For topping:

  • 1/2 cup old-fashioned oats
  • 1/2 cup all purpose flour
  • 1/2 cup golden brown sugar
  • 1/3 cup sliced almonds
  • 1/4 teaspoon nutmeg
  • Generous pinch of salt
  • 6 tablespoons unsalted butter - chilled, cut into 1/2 inch cubes

For filling:

  • 5 cups fresh rhubarb - 1/2 inch thick slices
  • 2 cups strawberries - halved
  • 3/4 cup sugar
  • 1/3 cup orange juice
  • 2 tablespoons all purpose flour
  • 1 1/2 teaspoons grated orange peel
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg

Source:Epicurious

Directions:

For topping:
Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until moist clumps form.

For filling:
Preheat oven to 375°F. Butter six 1 1/4-cup custard cups. Combine all ingredients except whipped cream in large bowl; stir to blend. Let stand until juices form, about 15 minutes.

Divide rhubarb mixture among prepared custard cups. Sprinkle topping evenly over mixture in each. Bake until topping is golden brown and crisp and filling is bubbling thickly around edges, about 45 minutes. Serve warm with sweetened whipped cream.