Recently, a good friend of ours gave us the wonderful gift of several bags of strawberries. They apparently had too many and decided to freeze and give away the excess.
After seeing some beautiful red rhubarb stalks at my local grocery, I decided to update my mixed berry crumble recipe into a classic spring treat. These individual strawberry rhubarb crisps turned out amazing and were so easy to make. Topped with a scoop of vanilla ice cream, it is the perfect way to end a beautiful spring day.
Strawberry Rhubarb Crisps
20 ounces strawberries, halved
20 ounces rhubarb, sliced
3/4 cup sugar
2 Tbsp corn starch
1 1/2 cup all-purpose flour
1 1/2 cup old-fashioned oats
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 tsp kosher salt
1 cup butter, melted (2 sticks)
Preheat oven to 350 F and line a baking sheet with aluminum foil or parchment paper (for easy clean-up). Arrange 8 ramekins or individual oven-safe dishes on the baking sheet and set aside (alternately, you can use a large baking dish if you don’t have individuals).
Combine all ingredients for the filling in a large bowl and stir to combine. I used frozen strawberries but fresh would be great too.
In another bowl, combine the first five ingredients for the topping and mix briefly. Melt the butter and pour into the dry ingredients. Using the tips of your fingers, mix in the melted butter until just combined. You should have some big clumps and small crumbles.
Spoon filling into each dish until it is 3/4 full.
Liberally top with the crisp mixture. You should have a little mound above the rim of the dish. It will settle some while cooking.
Place in the oven and cook for about 35 minutes or until golden brown and bubbly.
Allow to cool at least five minutes.
Top with vanilla ice cream and enjoy!