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Strawberry Rhubarb Crisp Recipe with Granola


  • 1 1/2 pounds fresh rhubarb stalks, cut into 3⁄4-inch pieces
  • 1 pound fresh strawberries, hulled and quartered
  • 1 cup plus 3 Tbsp. granulated sugar
  • 2 tablespoons tapioca flour or starch
  • 3/4 teaspoon kosher salt, divided
  • 10 tablespoons unsalted butter
  • 3/4 cup packed dark brown sugar
  • 1 cup uncooked old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 cup Five Spice Almonds, crushed
  • 1/2 cup Fried Red Quinoa
  • 1/4 cup roasted salted sunflower seeds

Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Mary Claire Britton

How to Make It

Step 1
Preheat oven to 350°F. Combine rhubarb, strawberries, granulated sugar, tapioca flour, and 1⁄2 teaspoon of the salt in a saucepan. Cook over medium-low, stirring occasionally, until juices begin to thicken, 10 minutes.

Step 2
Meanwhile, combine butter, brown sugar, oats, all-purpose flour, cinnamon, crushed Five Spice Almonds, Fried Red Quinoa, sunflower seeds, and remaining 1⁄4 teaspoon salt in the bowl of a heavy-duty stand mixer fitted with paddle attachment. Beat on medium-low speed until combined, about 1 minute.

Step 3
Coat 12 (3-inch) 6- to 8-ounce ramekins with cooking spray. Spoon warm fruit mixture into ramekins, filling each halfway full (about 1⁄3 cup per ramekin). Top evenly with oat mixture (about 1⁄3 cup per ramekin), making sure fruit is covered. Place on a rimmed baking sheet. Bake in preheated oven until fruit is bubbling and topping is golden brown, about 20 minutes. Cool at least 30 minutes before serving.




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