Fine Cooking Magazine - November/December 2020

Servings: 6

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

Ingredients

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

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

Preparation

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.

(5 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Rolled Oats
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Strawberries
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Rhubarb
FEATURED
Squash Blossoms

Reviews

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Reviews (5 reviews)

PDXFoodie | 06/03/2020
Followed the recipe exactly, and would not change a thing. This was a hit with the family-- including picky eaters! The rhubarb and strawberries are such a wonderful combo, and the topping complements the filling well.
txcook13579 | 04/15/2018
Excellent! I used 1 lb. of rhubarb and 1 lb of strawberries. I baked it in a 10" Corningware tart pan. Served with pour cream. It was perfect!

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What We're Cooking Now

Name: Strawberry-Rhubarb-Pecan Crisps
Yield: 6 servings
Ingredients: 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