The same night I made this crisp, my roommate gave me a little but luxurious bottle of rhubarb & rose handwash. A little too sweet for her, she said. Lucky for me 🙂 I love the scent of rhubarb. When you punch it up with lemon zest and mint, MY GOD. I also added coconut, raw honey, and strawberries to this crisp. Last but not least, I topped it with pistachio ice cream.* There are so many flavors happening – get in there already!
*My personal unsolicited nomination for the best pistachio ice cream out there is Ben & Jerry’s, hands down. I’ve tried Haagen-Dazs and Talenti. As loyal as I am to Talenti, Ben & Jerry’s Pistachio Pistachio Ice Cream is leaps and bounds more pistachio-y with fat, green pistachios. Are you convinced yet?
I got it into my head to make mini crisps with my colorful collection of single-serve oven safe bowls and ramekins. A noble attempt at portion control that flopped completely, seeing as I ate 4 in a row. You can easily make this into a one dish crisp. If you have guests though, mini is pretty darn cute.
This crisp is gluten-free and almost vegan. That honey! It’s so nummy, but alas, it comes from the bee people.
Melty ice cream and more fresh mint are always a good idea.
Crisp topping adapted from Minimalist Baker's Gluten Free Strawberry Nectarine Crisp
- Preheat oven to 350 degrees F.
- Mix strawberries, rhubarb, lemon zest, mint, and sugar (if using).
- Divide the mixture between 6-8 ramekins or place it all in one 8x8 baking dish or 9 inch pie dish.
- Mix all the other ingredients together (use your hands!), then spread the topping over the fruit mixture.
- Lay a sheet of foil over the crisp and bake for 40 minutes. Remove the foil and bake for 5 more minutes.
- The fruit will be bubbling and very hot, so let it cool a little, then serve with ice cream.