Sassy Rhubarb Strawberry Crisp
While delightful to serve in individual ramekins, you could also make this crisp in a 9-inch square pan, in which case you may need to increase the cooking time by another 5 minutes or so. And if you like a higher crumble-to-fruit ratio, by all means go ahead and make more.
Ingredients
Rhubarb Strawberry Filling
- 2-1/2 cups chopped rhubarb (pieces cut to about 1/2 – 3/4 inch)
- 1-1/2 cups quartered strawberries
- 1/3 cup sugar (cane or granulated)
- 1/2 tsp finely minced fresh ginger
- 1 tsp finely minced orange zest
- 1 tbsp orange juice
- 1 tbsp flour
Crumble
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/4 tsp ground ginger
- 2 tbsp cold butter, cubed (use 3 tbsp if you like a richer crumble)
- 1/2 cup muesli or large flake oatmeal
How To Make This Recipe
Preparation
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Pre-heat the oven to 350ºF. Butter 6 ramekins and set on a parchment paper-lined baking tray to make clean-up easy just in case there's any bubbling over.
For the Filling
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Toss the rhubarb and strawberries in a large bowl. Add the sugar, ginger, orange zest, and orange juice. Sprinkle the flour across the surface. Stir with a large spoon until everything is evenly distributed. Spoon the luscious fruit filling into the prepared ramekins. I take no issue should you decide you pop a few pieces into your mouth.
For the Crumble
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Combine the sugar, flour and ground ginger in a bowl. Cut in the cold butter with a pastry cutter or two knives until the butter is evenly distributed and the mixture is crumbly. Stir in the muesli. Using a tablespoon, top the fruit mixture in the ramekins. Being committed to fairness as I am, I do my best to ensure each ramekin receives an equitable allotment of this crunchy goodness.
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Bake for 35 minutes, or until the crumble is golden brown and there's hot pink volcanic bubbling action.