Mini Strawberry Rhubarb Crisps

Mini Strawberry Rhubarb Crisps
  • 1 pint Strawberries
  • 1 pound rhubarb
  • 2 Tbsp. + 1 cup sugar, divided
  • ¾ cup packed brown sugar
  • 6 Tbsp. + 1 cup flour, divided
  • 1 tsp. baking powder
  • 2 Tbsp. creme fraiche, + ⅓ cup (optional)
  • 1 tsp. kosher salt
  • 1 egg, beaten lightly
  • 8 Tbsp. unsalted butter, melted
  • ⅔ c. whipping cream (optional)
  1. Preheat oven to 350 degrees.
  2. Slice strawberries lengthwise in half or thirds, depending on size. Place in bowl.
  3. Slice rhubarb into half inch pieces. Add to the strawberries
  4. Mix 2 Tbsp. sugar, brown sugar, and 6 Tbsp. flour. Then add to strawberries and rhubarb, tossing well to coat. Let set for 30 minutes.
  5. Combine remaining flour, sugar baking powder and salt. Add the egg and mix until it resembles coarse meal.
  6. Strain the berry mixture into another bowl. Whisk 2 Tbsp creme fraiche into the fruit liquid. Fold the liquid mixture back into the fruit. Divide fruit mixture into six 8 ounce ramekins.
  7. Cover the fruit with the crisp topping, and drizzle melted butter over top.
  8. Place the ramekins on a baking sheet and bake 55 minutes to 1 hour, until the topping is golden brown and crisp.
  9. Top with a dollop of home-made whipped cream by mixing the optional quantity of creme fraiche and whipping cream.


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