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Rhubarb & Strawberry Crisps – Spring In A Cup!

Rhubarb & Strawberry Crisp

We have been stocking on the bounty of Spring produce left and right lately. Strawberries, peas, rhubarb, ronde de Nice, baby Vidalias, etc… The farmers market is in full swing and my mind is buzzing with photographs to take of all this beauty.

Rhubarb & Strawberry Crisp

It was torture however these past two weeks to cook for two and only one could eat. Yes, I had mild complications from the tooth extraction and for two weeks I was barely able to finish a bowl of soup. I would make Bill a meal and send mine through the blender. Eating was problematic so I would set out a my soup and eat a few spoonfuls at a time throughout the day.

Rhubarb Still

Last Sunday I was finally able to eat my first solid meal. Little bites at a time. I have nothing against soups, I love them, and I became quite creative with mine but I am a chewer so it was getting old! Since we had friends coming over for dinner that Monday and my brain started going crazy happy on the meal planning!

Rhubarb & Strawberry Crisp

I spent the day in the kitchen chopping, cooking, tasting, anticipating like a child the moment when we would all sit down and share a meal. A good meal. Imperfect, bountiful, mismatched, seasonal. With friends who made me laugh until I was about to burst.

Rhubarb & Strawberry

I had prepared dessert thinking we’d be too full for it but I had forgotten about the crew at the table. Gourmands, epicureans, bon vivants. They would not pass on dessert. Especially Rhubarb and Strawberry Crisp. True Summer in a cup. I served them with a creme fraiche ice cream I must make again and blog about soon. Unfortunately there was none left for the photoshoot. That good.

We had the leftover crisps with a little heavy cream whisked just until it gets thick, no whipped and it was just as perfect. Every bit of sunshine on a spoon.

Rhubarb & Strawberry Crisp

Rhubarb & Strawberry Crisps:

Makes enough for 6 to 8 depending on your ramekins

For the topping:

1 cup sugar, divided (1/2 and 1/2)
1/2 cup all purpose flour or gluten free flour of your choice (I used millet flour here)
1/2 cup gluten free oats or quinoa flakes
1/4 cup packed light brown sugar
zest of one lemon
1/4 teaspoon ground cardamom
pinch of salt
6 tablespoons cold unsalted butter

For the filling:
juice of one lemon
3 cups chopped rhubarb
2 cups chopped strawberries
3 tablespoons cornstarch
2 teaspoons kirsch or brandy

Crème fraîche, thick cream or ice cream, to serve with (if desired)

Preheat the oven to 350F and position a rack in the middle. Lightly butter the inside of 6-8 ramekins and place them on a baking sheet lined with parchment paper.
In a medium bowl, stir together 1/2 cup of the sugar, flour, oats, brown sugar, lemon zest, salt and the cardamom. Add the butter and work it into the flour mixture with your fingertips until crumbly. Cover the cover and refrigerate while you prepare the filling.
In a large bowl, stir together the remaining 1/2 cup sugar and lemon juice with the chopped rhubarb and strawberries. Add the cornstarch and liqueur and fold well with a wooden spatula.
Divide the fruit mixture in between the prepared ramekins. Divide the crisps topping equally over each portion. Bake for about 35 to 40 minutes, until the filling is bubbly and the topping is browned. Top each crisp with a dollop of crème fraîche, thick cream of ice cream if desired.

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Anele @ Success Along the Weigh April 12, 2012 um 4:37 pm

I have made a vow to try rhubarb this year and this looks like the perfect intro recipe!

london bakes April 12, 2012 um 4:38 pm

I normally think of crisps as being more wintery desserts but this sounds so lovely and fresh. Love the touch of cardamom in the topping too.

Kyla April 12, 2012 um 4:44 pm

This looks SO delicious! Anything with rhubarb, I just have to try 🙂

Nina April 12, 2012 um 6:04 pm

I adore this flavour combination, sweet and tart at its best. Such a simple and bright dessert to share with good friends 🙂

Anonymous April 12, 2012 um 6:42 pm

Stunning pictures! Jen

dervla @ The Curator April 12, 2012 um 7:25 pm

Is rhubarb season really here? It's probably my favorite time of the year. That tartly sweet taste, ahhh, have to make this recipe this weekend.

Helene April 12, 2012 um 7:29 pm

dervla: for us it is, yes! Full swing! Strawberries started 2 weeks ago!

gfs April 12, 2012 um 11:27 pm

stunning and I was just wanting to make a crumble of some kind. glad your eating habits are back to normal, looking forward to some good soup recipes in the future though 😉

Angie's Southern Kitchen April 12, 2012 um 11:45 pm

such beautiful…. photographs !

Full Flavored Life April 13, 2012 um 1:38 am

Rhubarb and strawberries…Yum! Love your photos!

Nicole @ Food For Vitality April 13, 2012 um 1:43 am

Absolutely stunning photos, and the recipe looks superb. I love the possibility of gluten free ingredients! There's nothing better than than fresh fruit with and a bit of crumbly goodness. Thanks for sharing!

Veronica and Daniel April 13, 2012 um 1:45 am

We had 2 large rhubarb plants growing up and strawberry rhubarb crisp is my FAVORITE! This looks soooo good 🙂

Veggie Zest April 13, 2012 um 12:24 pm

What is rhubarb? I have never really had any experience cooking with it. I see you use it a lot in dessert recipes. Nice recipe and photographs…as always!

Shelby April 13, 2012 um 3:23 pm

Mmmmm!!! I love rhubarb season! Reminds me of the Rhubarb crumble my mom would often make when I was little…Welcome back to yummy solid foods! Lovely Post!

Rocky Mountain Woman April 13, 2012 um 3:58 pm

No rhubarb in my neck of the woods yet.


I'll bookmark it for later

Anonymous April 13, 2012 um 4:09 pm

One of my favorite spring treats! And gorgeous photos!!

Live a Sweet Life April 13, 2012 um 10:30 pm

I love these pictures! Thanks so much!

dearsafia April 14, 2012 um 2:06 pm

this looks amazing, must try this out!

follow From Cupcakes, With Love 🙂 x

Eileen April 14, 2012 um 3:40 pm

We are more than one month ahead of rhubarb's average harvest time in my Minnesota garden. Previous years I would never be able to even think about a rhubarb tart until mid-May. But with all of my perennial plantings ahead of schedule, rhubarb is on the menu at my house!

Nina April 14, 2012 um 5:17 pm

I've never tried rhubarb…this makes me crave for some. Looks beautiful!

Marina April 15, 2012 um 12:18 am

Perfect spring dessert. I miss rhubarb, haven't had it in two years: can't find it here. Beautiful photos as always! I wish I could take one of your workshops, maybe some day… 🙂
Glad that you can chew, I know very well your frustration: I was in your shoes two months ago when after the same procedure couldn't eat anything but soup and thin porridge.

Ilke April 15, 2012 um 2:41 am

It is always good to laugh until you burst, free abs workout, I call them.
I am glad you are able to eat again, it would be shame if you could not eat this crisp while everyone else was smacking their lips!

Catalina @ Cake with Love April 16, 2012 um 3:32 am

Great recipe, I haven't had rhubard in way too long!

La Foodothèque April 16, 2012 um 7:55 am

Since i live in France i've always wanted to try rhubard!

Anonymous April 17, 2012 um 3:36 pm

This looks to-die-for! I love strawberry-rhubarb anything! I will absolutely be making this soon! 🙂

Redd H from Salted Spoon April 18, 2012 um 6:35 pm

These look divine! I love the colors in this post!

waka network April 24, 2012 um 9:33 am

The best dessert for me! Can't wait to have them.

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