These homey crisps have a luscious sweet-tart filling of fresh strawberries and rhubarb and a crunchy topping made with cornflakes. There are few desserts better or easier to make than a crisp, and this version adds an unexpected delicious flavor and crunch with cereal as the topping. And a scoop of vanilla ice cream has yet to find a more meaningful relationship.
1 1/2 lb. strawberries, hulled and quartered
1/2 lb. rhubarb, cut into 1/2-inch dice
6 Tbs. granulated sugar
3 Tbs. cornstarch
2 cups cornflakes
1/4 cup packed dark brown sugar
2 Tbs. all-purpose flour
3 1/2 Tbs. butter, softened
1. Preheat the oven to 400°F.
2. In a large bowl, toss the strawberries, rhubarb, cornstarch, and granulated sugar.
3. In a medium bowl, combine the cornflakes, brown sugar, flour and butter. Mix with a fork until the mixture is crumbly and pea-size.
4. Divide the mixture among six 6-oz. ramekins and top with the cornflake mixture (the ramekins will be very full but the filling will cook down). Transfer the ramekins to a 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.
- Serving Size: 1 ramekin
- Calories: 232
- Sugar: 19.7g
- Sodium: 12.4mg
- Fat: 12g
- Carbohydrates: 42.1g
- Protein: 4.7g
- Cholesterol: 17.8mg
Keywords: strawberry rhubarb crisp