Rhubarb Crisp
Rhubarb is often paired with its seasonal partner, strawberry. Rhubarb is unabashedly tart and needs a sweetener balance the tartness. Strawberry jam or preserves is often found inside many refrigerator doors and adds the strawberry flavor and the desired sweetness.
Equipment you will need:
- 1 ramekin (I used a shallow one here, but a typical one is fine.)
- paring knife
- cutting board
- small mixing bowl
- fork
- measuring cups and spoons
Ingredients you will need:
Fruit Filling
- ¾ cup cut rhubarb (1/2 inch pieces)
- 3 tablespoons strawberry jam (add a teaspoon of sugar if you are not using a sugar-based jam)
Crisp
- 2 ½ tablespoons all-purpose flour
- 1 tablespoon rolled oats
- 1 tablespoon brown sugar
- pinch of salt
- tiny pinch of nutmeg (or cinnamon)
- 2 tablespoons of cold butter (plus a little extra for greasing ramekin)
How you do it
- Preheat oven to 400° F.
- Grease the inside of the ramekin with butter.
- Place the cut rhubarb pieces in the ramekin.
- Distribute jam evenly on top of the rhubarb.
For Crisp
- In a small mixing bowl combine: flour, oats, brown sugar, salt, and nutmeg or cinnamon.
- Work the cold butter into the dry mixture with your cool, dry fingertips or fork until it is crumbly and there are no large lumps of butter. If the mixture gets mushy soft, place it in the fridge until it becomes stiffer.
- Sprinkle the crisp mixture on top of the fruit mixture in tiny globs. Place the ramekin in a pie-pan or other oven-safe dish in case of drips from the fillings.
- Pop it into the oven for about 20 – 25 minutes until the crisp turns a light golden brown and the fruit bubbles up through the crisp.
Cool slightly before enjoying. For something a tad extra top it with touch of whipped cream or a tiny scoop of vanilla ice cream.