Strawberry Rhubarb Mini Crisps are currently my favorite thing...ever. This recipe is so delicious that I just justified eating the dish pictured above for lunch. Problem being that I have four more left and now I want all of them for snacks and dinner. I never get this excited about a new recipe but this one is THAT good.
My mom has always loved rhubarb and the traditional combination of strawberry and rhubarb is classic, summery, and fabulous. I am so glad I wrote down what I did as I experimented today. I will definitely be making this again and again. It's perfect for picnics, Summer luncheons, and dinners outside. It can be easily made vegan if you replace the butter in the topping with shortening or a smaller amount of coconut oil. The addition of one of my pantry staples, lavender sugar, and balsamic vinegar, really helps round out the flavor adventure of this sweet yet balanced dessert. Of course you can make a large version, but the individual servings are fantastic for presentation and cook a lot quicker!
Recipe follows or you can find it here: Strawberry Rhubarb Mini Crisps
Strawberry Rhubarb Mini Crisps
Strawberry Rhubarb mix:
1 lb fresh strawberries, tops removed and quartered
2 long rhubarb stalks, cut in 1/4 inch pieces
1 orange, juice and zest
1/4 cup lavender sugar (recipe here: Lavender Sugar)
1/4 cup turbinado sugar
1 tsp vanilla
1/4 tsp good salt
1-2 T balsamic vinegar
1/4 cup cornstarch
Toss all ingredients in a bowl to combine.
Crumbled Crisp Topping:
6 T unsalted butter, cubed
1/2 cup brown sugar, (I used dark, but light is fine)
1/2 cup quick oats
3/4 cup flour (AP or Whole Wheat)
Pinch of good salt
2 T turbinado sugar
1 T vanilla
1-2 T water
Pulse all ingredients in a food processor until crumbly, adjusting water as necessary.
Preheat oven to 350F degrees. Place oven proof dishes on a lined sheet pan. Fill with fruit mixture, about 1/2 cup, and top with crumble topping. Bake 30-35 minutes until topping is golden and the fruit filling is bubbling and slightly thickened.
Serve warm with a scoop of vanilla ice cream or whipped cream.
*Makes 5-6 individual servings. Recipe inspired by Food Network.
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.