Cardamom-Scented Strawberry Rhubarb Crisp
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Ingredients
- 1/2 cup Old-Fashioned Oats
- 1/2 cup All-Purpose Flour
- 1/2 cup Golden Brown Sugar (Packed)
- 1/3 cup Sliced Almonds
- 1/4 teaspoon Ground Nutmeg
- pinch Salt
- 6 tablespoons Chilled Unsalted Butter (Cut into 1/2)
- 5 cups Fresh Rhubarb (About 2 pounds, sliced into 1/2)
- 2 cups Strawberries (Halved)
- 3/4 cups Sugar
- 1/3 cup Orange Juice
- 2 tablespoons All-Purpose Flour
- 1 1/2 teaspoon Grated Orange Peel
- 1/2 teaspoon Ground Cardamom
- 1/4 teaspoon Ground Nutmeg
- Whipped Cream
Note
Recipe courtesy of epicurious.com
Directions
Step 1
For topping, mix first six ingredients in bowl. Add butter, rub in with fingertips until moist clumps form.
Step 2
For filling, preheat oven to 375 F. Butter six custard cups. Combine all ingredients except whipped cream in large bowl; stir to blend. Let stand until juice forms, about 15 minutes.
Step 3
Divide rhubarb mixture among prepared custard cups. Sprinkle topping evenly over mixture in each. Bake until topping is golden brown and filling is bubbling thickly around edges, about 45 minutes. Serve warm with sweetened whipped cream.
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