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Strawberry-Rhubarb-Pecan Crisps

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Serves 6

  • by from Fine Cooking
    Issue 135

Crisp and toasty on top, luscious and sweet-tart underneath, these are a great no-fuss dessert for a casual dinner party.

  • 2-1/4 oz. (1/2 cup) all-purpose flour
  • 1/2 cup plus 2 Tbs. granulated sugar
  • 1/4 cup rolled oats
  • 1/4 cup finely chopped pecans
  • 1/2 tsp. kosher salt
  • 2-1/2 oz. (5 Tbs.) cold unsalted butter, cut into small pieces
  • 1-1/2 lb. strawberries, hulled and quartered
  • 1/2 lb. rhubarb, cut into 1/2-inch dice
  • 3 Tbs. cornstarch

Position a rack in the lower third of the oven and heat the oven to 400°F.

In a medium bowl, combine the flour with 1/4 cup of the sugar and the oats, pecans, and salt. Add the butter and rub into the dry ingredients between your fingers until the mixture has mostly pea-size pieces (don’t worry if it’s not uniform). Set aside.

In a large bowl, toss the strawberries, rhubarb, cornstarch, and the remaining 6 Tbs. sugar. Divide the mixture among six 6-oz. ramekins and top with the oat mixture (the ramekins will be very full but the filling will cook down).

Transfer the ramekins to a large foil-lined rimmed baking sheet and bake until golden brown and bubbling around the edges, 30 to 40 minutes. Transfer to a rack to cool for at least 10 minutes before serving.

nutrition information (per serving):
Calories (kcal): 310, Fat (kcal): 14, Fat Calories (g): 120, Saturated Fat (g): 6, Protein (g): 3, Monounsaturated Fat (g): 4.5, Carbohydrates (mg): 46, Polyunsaturated Fat (mg): 1.5, Sodium (g): 100, Cholesterol (g): 25, Fiber (g): 4,

Photo: Scott Phillips

Great recipe for a dinner party. You can make them before people arrive and pop them in the oven just before you sit down to dinner. I would serve with vanilla ice cream.

In a word...fabulous!!

Easy to make with a sweet and bright taste. Great with a dollop of fresh whipped cream. Definitely use foil on the sheet pan as the liquid bubbled over and onto pan. Served this with a port wine and it was yummy!

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