Strawberry Rhubarb Crisp

Springtime means not only a change in weather, but a change in produce available at the grocery store. Rhubarb has to be one of my favorite spring ingredients. Without being excessively tempered by the sweetness of strawberries, rhubarb can be bracingly tangy, which I like. In this insanely easy dessert, I’ve tried to play around with sugar levels to ensure the end product is balanced. Your first bite has perfectly crisp and sweet topping but with an aromatic, tart, and complex mixture of cooked down fruit underneath. Plus, with nominal sugar in the dessert itself, you won’t feel guilty piling on vanilla ice cream! 

Ingredients

Makes 4

For fruit filling:

• 3 cups fresh chopped strawberries (about 16 oz)
• 2 cups chopped rhubarb (from 2-3 large stalks, or about 8 oz)
• 1/3 cup granulated sugar 
• 2 tablespoons cornstarch 
• Pinch of salt
• 1 tsp vanilla
• 1 1/2 teaspoons grated orange (from about half of 1 lemon) 
• 3 tablespoons freshly squeezed lemon juice 
• Splash of orange liqueur, such as triple sec or Grand Marnier (optional)

For crisp topping:

• 1/3 cup all-purpose flour
• 1/3 cup granulated sugar 
• 1/3 cup brown sugar, lightly packed (light or dark is fine)
• 1/3 cup old-fashioned oats (not steel cut or instant)
• 1/2 teaspoon ground cinnamon 
• 3/4 teaspoon kosher salt 
• 1/8 pound (1/2 stick) unsalted butter, diced, at room temperature 

For finishing:

• Vanilla ice cream

Instructions

Preheat the oven to 350 degrees F. Place 4 small ramekins (such as a creme brulee dish or individual serving gratin dish) on a rimmed sheet pan lined with parchment paper.

In a large bowl, toss together the sliced strawberries and rhubarb, 1/3 cup granulated sugar, cornstarch, pinch of salt, vanilla, orange zest, orange juice, and orange liqueur (if using). Divide the mixture evenly among the ramekins, including any juices that collect.

For the crisp topping, combine the flour, granulated sugar, brown sugar, oats, cinnamon, and salt in a large bowl. Add the butter and, using a pastry blender, fork, or your fingers, mix the mixture until it is un-uniformly crumbly (picture something between dampened sand and peas). Smoosh mixture together until it holds together in a large crumble and distribute evenly over the six ramekins. Bake for 35 to 40 minutes, until the juices are bubbly and the crisp topping is browned. 

Serve warm with a scoop of vanilla ice cream.

Notes

• This is wonderful as a make ahead dessert. Once crisps are fully assembled (but unbaked), I’ll wrap any ramekins I don’t plan on eating immediately in cling wrap and then pop in the freezer. Bake from frozen on a baking sheet for 45-55 minutes.
• The orange liqueur is totally optional, but a nice addition. Rum, whiskey, or bourbon would also be delightful but feel free to completely omit.