Strawberry Rhubarb Crisps

Much more exciting things have been happening, but I only have a little time this evening so I’ll post about the simple things– like seasonal desserts! Rhubarb season coincides with strawberry season; thus, the strawberry-rhubarb phenomenon. Although we’ve gotten used to having strawberries year-round at the supermarket, rhubarb is still generally considered a seasonal crop.

I’m not a fancy chef, so I cooked up the student DIY-version using a cupcake tin and some old pastry dough that a friend had wrapped up and given me to save in the freezer.

Rhubarb 14

I’m not gonna lie– even homemade pastries use a heap of sugar.

In the Filling:

  • sliced rhubarb stalks
  • sliced strawberries (half the amount of rhubarb)
  • About a cup to 1.5 cups sugar
  • 3 tablespoons cornstarch

Let the mixture sit in the bowl until it gets, um, “sludgy”

Rhubarb 10Spread the table with flour, cover your pastry dough with the flour, and pat into cupcake tins.

Rhubarb 9Action shot

Rhubarb 8I didn’t get a picture of them covered, but make sure to cover them with another layer of the dough, and then pinch the sides with a fork or something.

Then, put them in a preheated oven (375 degrees) and check on them every five minutes until they turn golden.

Rhubarb 5At some point, they’ll start vomiting up their fruit filling, but don’t worry! That makes them delicious.

Rhubarb 2Done! One for each guest, and one for the chef.

Rhubarb 3Lick the fruit lava spill. Consume crisp/muffin thing. Enjoy summer food.


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