Strawberry-Rhubarb Crisps

with Cardamom and Nutmeg

strawberry-rhubarb_crisp copy.jpg


½ cup old-fashioned oats
½ cup all purpose flour
½ cup (packed) golden brown sugar
1/3 cup sliced almonds
¼ teaspoon ground nutmeg
Generous pinch of salt
6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes


5 cups ½-inch-thick slices fresh rhubarb (from about 2 pounds)
2 cups halved strawberries
¾ cup sugar
1/3 cup orange juice
2 tablespoons all purpose flour
1 ½ teaspoons grated orange peel
½ teaspoon (scant) ground cardamom
¼ teaspoon ground nutmeg
Sweetened whipped cream

 For topping:

1. Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until moist clumps form.

For filling:

1. Preheat oven to 375°F. Butter six 1 ¼-cup custard cups. Combine all ingredients except whipped cream in large bowl; stir to blend. Let stand until juices form, about 15 minutes.

2. Divide rhubarb mixture among prepared custard cups. Sprinkle topping evenly over mixture in each. Bake until topping is golden brown and crisp and filling is bubbling thickly around edges, about 45 minutes. Serve warm with sweetened whipped cream.


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