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Rhubarb Strawberry Crisp
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Servings
2
Ingredients
Rhubarb Filling
¾
cup
rhubarb
small diced
½
cup
strawberries
small diced
2
tsp
flour
2
Tbsp
sugar
¼
tsp
vanilla extract
⅛
tsp
cinnamon
¼
tsp
orange zest
optional
Topping
3
Tbsp
rolled oats
1
Tbsp
packed brown sugar
1
Tbsp
flour
1
Tbsp
butter
softened
pinch of ground cinnamon
pinch of salt
Instructions
In a medium bowl, combine all the ingredients for the filling. Stir to distribute the cinnamon and orange zest.
Pack the filling tightly into 2 6-ounce ramekins.
In another bowl, stir together all ingredients for the topping. Pack the mixture on top of the fruit.
Place the ramekins on a cookie sheet, then bake at 400℉ for 20-25 minutes, until the filling is bubbling, and the topping is golden brown.
Serve warm with ice cream or whip topping.