Strawberry-Rhubarb Crisps with Cardamom and Nutmeg
A warm and comforting dessert featuring fresh rhubarb and strawberries topped with a crunchy oat and almond streusel, delicately spiced with cardamom and nutmeg. Served in individual portions with whipped cream.
Ingredients
- •½ cup old-fashioned oats
- •½ cup all purpose flour
- •½ cup golden brown sugar
- •⅓ cup sliced almonds
- •¼ teaspoon ground nutmeg
- •⅛ teaspoon salt
- •6 tablespoons chilled unsalted butter
- •5 cups fresh rhubarb
- •2 cups strawberries
- •¾ cup sugar
- •⅓ cup orange juice
- •2 tablespoons all purpose flour
- •1½ teaspoons grated orange peel
- •½ teaspoon ground cardamom
- •¼ teaspoon ground nutmeg
- •1 cup sweetened whipped cream
Cooking Instructions
- 1.
Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until moist clumps form.
10 min
- 2.
Preheat oven to 375°F. 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.
20 min
- 3.
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.
45 min
