Hooray for rhubarb season! I can’t think of a better way to celebrate than with a sweet crisp: stewed diced rhubarb spiced with rose water, orange zest and allspice topped with crispy oats.
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.
Makes 2 6-ounce ramekins.
- 1 1/4 cups rhubarb, small diced
- 2 teaspoons unbleached flour
- 3-4 teaspoons sugar (use 3 if you like it more tart)
- 1 teaspoon rose water
- 1/8 teaspoon ground allspice
- 1/4 teaspoon orange zest
- pinch of salt
- 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.