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
Preheat the oven to 400°F.
In a large bowl, toss the strawberries, rhubarb, cornstarch, and granulated sugar.
In a medium bowl, combine the cornflakes, brown sugar, flour and butter. Mix with a fork until the mixture is crumbly and pea-size.
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.
These crisps are best served the same day they’re made, as the topping tends to absorb the fruit’s juices and become soggy. If you’d like it for breakfast, however, you can reheat day-old crisp in a 400°F oven.
Keywords: strawberry rhubarb crisp