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Spiced Rhubarb Crisp for Two

4.00 Mitt(s) 2 Rating(s)2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5

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Level: Easy

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Description

A rhubarb crisp with some extra spices to keep it from being too rhubarb-y and sour.

Ingredients

  • FOR THE FILLING:
  • 1-½ cup Rhubarb, Small Diced
  • 2 teaspoons Flour
  • 2 teaspoons Sugar (use 3 If You Don't Like It Tart At All)
  • 1 teaspoon Rose Water (or 1/2 Teaspoon Vanilla)
  • ⅛ teaspoons Ground Allspice
  • ¼ teaspoons Orange Zest
  • 1 pinch Salt
  • _____
  • FOR THE TOPPING:
  • 3 Tablespoons Rolled Oats
  • 1 Tablespoon Brown Sugar, Packed
  • 1 Tablespoon Flour
  • 1 pinch Ground Allspice
  • 1 pinch Salt
  • 1 Tablespoon Unsalted Butter, melted

Preparation

In a medium bowl, combine all the ingredients for the filling. Stir well to distribute the allspice and orange zest. Pack the filling tightly into two 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 and crisp.

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2 Reviews

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Arwin on 5.21.2010

Husband and I made this for breakfast. We adjusted the ingredients to account for slightly more rhubarb, and also added some nuts to the topping. This is a great base recipe with a good sour/sweet ratio! Super easy!

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jillpickle on 5.18.2010

I made these yesterday and at about 15 minutes into the baking process, I realized my topping was nothing but a dusty, oat-y mess. It wasn’t browning or crisp. So I ran back to the recipe and realized there was no butter to help it along. For a quick fix, I sliced off a thin pat of butter and set it on top of each and it did after 10 minutes of additional baking, crisp somewhat. I really, really think some butter needs to be cut into the dry topping mix prior to baking. However, the flavor of this is to die for. Stick to less sugar for the tarty zing of the rhubarb…its totally worth it. The only thing I can say would improve this – is a scoop of vanilla ice cream on top! Really quick to make and happy I found this recipe. Thanks for sharing!

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