Rhubarb Crisp
Nothing says spring like rhubarb. Quick-to-prepare, single-serving fruit crisps like this one are an easy way to get dessert on the table anytime. When buying or picking rhubarb, select stalks that are firm and red - avoid ones that are soft and waggly. And if you slice it very thinly, there's no need to peel off any outer strings.
Ingredients
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1 cup thinly sliced rhubarb
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1/2 cup chopped peeled apple
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3 tablespoons granulated sugar
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1 teaspoon instant tapioca
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1/4 teaspoon plus 1/8 teaspoon ground cinnamon, divided
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2 tablespoons all-purpose flour
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2 tablespoons old-fashioned rolled oats, (not steel-cut or instant)
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1 1/2 tablespoons packed dark brown sugar
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1 tablespoon finely chopped pecans
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1 tablespoon unsalted butter, melted
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2 teaspoons pure maple syrup
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1/8 teaspoon salt
Directions
1.
Preheat oven to 350 degrees F.
2.
Toss rhubarb, apple, granulated sugar, tapioca and 1/4 teaspoon cinnamon in a medium bowl. Divide between two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups.
3.
Mix flour, oats, brown sugar, pecans, butter, syrup, salt and the remaining 1/8 teaspoon cinnamon in a small bowl until crumbly. Sprinkle over the rhubarb mixture.
4.
Bake until bubbling and lightly browned, about 30 minutes. Cool for 5 minutes before serving.
Tip:
MAKE AHEAD TIP: The topping (Step 3) will keep, covered, in the refrigerator for up to 1 week. | Equipment: Two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups
Nutrition information
Calories 259, Total Fat 9 g, Saturated Fat 4 g, Monounsaturated Fat 2 g, Cholesterol 15 mg, Sodium 153 mg, Carbohydrate 47 g, Fiber 3 g, Protein 3 g, Potassium 294 mg. Exchanges: Other Carbohydrate 3,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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Apple-Rhubarb Crisp
Crisps are old-fashioned comfort food. I like them best served warm with a generous pour of fresh cream.
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