Ingredients
- 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.Source: https://www.southernliving.com/recipes/strawberry-rhubarb-crisp
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