One of my favorite summer desserts is fresh Strawberry-Rhubarb Pie--the way my Mom made it. That being said, she made everything from scratch with one of those real, light and flaky, buttery pie crusts that dissolves in your mouth. I simply do not have that kind of time!
Taking a recent class at The Chopping Block in Lincoln Square in Chicago, IL, we made an incredibly, simple alternative--Strawberry Rhubarb Crisp, and instead of using pie crust, we topped pure filling with a delicious crumble! Super simple and a great way to stretch your college grocery budget!
Makes 6 single serving (1 cup) ramekins!
Or, put the filling in to a pre-made pie-crust and top with crumble!
Or, place it all in a lightly buttered (8"x 8" or small "rectangular") Pyrex dish
Strawberry-Rhubarb Cup Crisps
Ramekins or Pyrex Dish
For The Filling:
1 pint (1 lb) strawberries, quartered
1 pound rhubarb, largely chopped
3/4 cup granulated sugar
3 Tbls cornstarch
1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/8 tsp salt
1 Tbls lemon juice
1 cup brown sugar
3/4 cup rolled "old-fashioned" oats
3/4 cup all-purpose flour
Pince of salt
1 stick cold butter, cubed
Vanilla Ice Cream
1. Wash your hands.
2. Preheat 375F degrees.
3. Stir together the strawberries, rhubarb, sugar, cornstarch, cinnamon, ginger, salt, and lemon.
9. Bake for 45 minutes until the filling is bubbling thru the golden brown crisp.