Mo' Rhubarb, Mo' Problems...
How on earth could you possibly find any problems with having too much rhubarb? That's like saying I have too much money, pfff, doesn't happen..
Since I've already tackled loaves, pie, parfaits, and bars, the next item on my culinary-rhubarb bucket list is a crisp.
Individual crisps to be exact. I like having access to my very own dessert bowl, plus, the ones remaining travel well, making them ideal to bring along to any summer BBQ or potluck.
Strawberry Rhubarb is a flavour favourite, but I always love to enhance it even more by adding in orange zest. It's my secret (or now not so secret) baking weapon...
Enjoy! Love JS.
Strawberry Rhubarb Crisp
2 cups rhubarb, chopped 1-inch thick
2 cups strawberries, halved or quartered (depending on size)
1/2 cup sugar
1 tsp orange zest
1 Tbsp fresh orange juice
2 tsp cornstarch
1/2 cup of 'oat crumb mixture'
oat crumble topping
1 cup quick oats
1/2 cup flour
1/2 cup brown sugar
1/4 cup pecans, chopped
1/4 tsp salt
1/2 cup unsalted butter, softened
vanilla ice cream for serving
Preheat oven to 350F. Spray 4 individual ramekins with non stick spray, set aside.
In medium bowl whisk together oats, flour, brown sugar, pecans, salt. Add in butter and using hands work into mixture until crumbly. Set aside.
Place rhubarb, strawberries, sugar, zest, orange juice, and 1/2 cup prepared 'oat crumble topping' and stir to combine.
Divide rhubarb mixture equally among 4 ramekins and top each with the remaining oat crumble topping.
Place ramekins onto a baking sheet and bake for 30-35 minutes until fruit is bubbly and hot and topping is golden brown. Allow to cool for 20 minutes before serving.
Serve with vanilla ice cream.