Strawberry-Rhubarb Crisps With Cardamom And Nutmeg

By á-170456

Ingredients

• TOPPING:
• 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
• Generous pinch of salt
• 6 tablespoons chilled unsalted butter - (3/4 stick) cut 1/2" cubes
• FILLING:
• 5 cups sliced 1/2" thk fresh rhubarb (from abt 2 lbs)
• 2 cups halved strawberries
• 3/4 cup sugar
• 1/3 cup orange juice
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons grated orange peel
• 1/2 teaspoon ground cardamom - (scant)
• 1/4 teaspoon ground nutmeg
• Sweetened whipped cream for serving

Details

Servings 6

Preparation

Step 1

For topping: Mix first 6 ingredients in medium bowl. Add butter; rub in with finger tips until moist clumps form.

For filling: Preheat oven to 375 degrees. Butter six 1 1/4-cup custard cups. Combine all ingredients except whipped cream in large bowl; stir to blend. Let stand until juices form, about 15 minutes.

Divide rhubarb mixture among prepared custard cups. Sprinkle topping evenly over mixture in each. Bake until topping is golden brown and crisp and filling is bubbling thickly around edges, about 45 minutes. Serve warm with sweetened whipped cream.

This recipe yields 6 servings.