Rhubarb crisp recipe for two. Rhubarb crisp made in two ramekins without strawberries!
Hooray for rhubarb season! I can't think of a better way to celebrate than with a sweet rhubarb crisp recipe. Stewed diced rhubarb spiced with rose water, orange zest and allspice topped with crispy oats--hold the strawberries, we don't need them here!
This is my plea to make a rhubarb dessert without strawberries once in your life! I know rhubarb and strawberries go great together, but I think we can find the sweetness rhubarb needs in other ways--less expected ways.
I add a bit more sugar to my rhubarb crisp recipe, plus orange zest which rounds out the sweetness. The rose water is my secret nod to strawberries, because you know I love rose water in my strawberry desserts. Have you made my mini strawberry tart for two ? It has a rough puff pastry crust and is full of strawberries and rose water--so good!
Rhubarb crisp recipe for two:
But, back to this rhubarb crisp recipe for two. It's made in two small ramekins, but you can absolutely scale it up and bake it in a larger dish. My friend brought me these ramekins back from France, and they make me endlessly happy!
Fruit crisps are meant to be enjoyed the day they are made. If they are re-heated the following day, the topping will lose its crispness. This is one reason a fruit crisp that only makes 2 servings is perfect.
I often find that rhubarb desserts fail to have a flavor profile that elevates above sour or tart. The addition of allspice, orange zest and rose water in this recipe balance out the tartness of the rhubarb. If you do not have rose water, substitute a ½ teaspoon of vanilla. I used 2 medium-thick stalks of rhubarb to yield 1 ¼ cup of diced fruit.
Rhubarb crisp made in two ramekins without strawberries! Hooray for rhubarb season! I can’t think of a better way to celebrate than with a sweet rhubarb crisp recipe.
For the filling:
- 1 ¼ cups rhubarb, small diced
- 2 teaspoons unbleached flour
- 3-4 teaspoons sugar (use 3 if you like it more tart)
- 1 teaspoon rose water
- ⅛ teaspoon ground allspice
- ¼ teaspoon orange zest
- pinch of salt
For the topping:
- 3 tablespoons rolled oats
- 1 tablespoon packed brown sugar
- 1 tablespoon unbleached flour
- 1 tablespoon butter, melted
- pinch of ground allspice
- pinch of salt
In a medium bowl, combine all the ingredients for the filling. Stir will to distribute the allspice and orange zest.
Pack the filling tightly into 2 6-ounce ramekins.
In another bowl, stir together all ingredients for the topping. Pack the mixture on top of the fruit.
Place the ramekins on a cookie sheet then bake at 400° for 20-25 minutes, until the filling is bubbling and the topping is golden brown and crisp.
Amount Per Serving: Calories: 175Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 188mgCarbohydrates: 28gFiber: 2gSugar: 15gProtein: 2g
Looks tasty. I've never had a rhu or a barb. Maybe one day some nice person will make some for me to try.... Cheers!
I heart anything with rhubarb. Yum!
Marie @ Not Enough Cinnamon.com says
Crisp is my favorite way to eat rhubarb! Yours looks delicious :)
I have an extremely dumb question. Where do you get rose water?
Melissa Weissman says
I'm sure you've found rose water by now but you can pretty much get it anywhere that has a great baking section - Walmart, Amazon, Whole Foods are just 3 options.
What the heck are ramekins?? Never heard of it.
Melissa Weissman says
I'm sure by now you've discovered what ramekins are - they're a very useful dish for making individual servings. If you do a search for them on Amazon or just do a Google search, you'll see that they come in a variety of colors and sizes. I have two different sizes.
Bethany Grooms says
Love the ramekins! Where did you find them?
Christina Lane says
You're not going to like this answer, Bethany...a friend brought them back for me from Paris, hah! I'm sorry. I've seen similar shapes at World Market and Sur la Table, though, but they're not colored. So sorry!