Photo courtesy of Taylor Summach
I would like to begin this post with an ode to my friend, Lindsay. Lindsay works at the college with me. She, along with her husband, used to live in the apartment where I currently reside. She moved out this spring as this little apartment was a bit too cozy with the arrival of their daughter. After she had moved out, she asked me, “Emily, would you like the use our chest freezer in the apartment? We won’t need it at our new house.” I, enthusiastically, said, “Yes!” Chest freezer. A dream come true!
I’ve been trying to work through all the food we have in the freezer to make room our CSA offerings. I fished out a bag of frozen rhubarb this weekend and these beautiful little crisps were born. I found a recipe on the internet and modified it to suit my tastes. Have I ever mentioned how much I love ramekins? They really dress up a simple dessert. This sweet and tart crisp is the perfect treat for a warm June evening. I suggest digging into your freezer, pulling the ramekins down from the top shelf and giving these a go as soon as possible.
Based on "Rhubarb Crisp", from About.com
Preheat the oven to 350 degrees and butter four small ramekins.
In a large bowl combine:
1/2 cup flour
1/2 cup oats
1/2 cup brown sugar
1/2 teaspoon cinnamon.
Cut in 1/4 cup of butter until the crumble is the size of small peas.
In a saucepan combine:
1/2 cup sugar
1/2 cup water
1 tablespoon cornstarch
1 teaspoon vanilla
Cook over medium heat until bubbly and thickened. Pour over 2 cups of chopped rhubarb and stir to coat. Press half of the crumble mixture into the bottom of the ramekins, top with a layer of rhubarb and finished with rest of the crumble. Bake for 20 minutes or until golden brown and bubbly.