Active Time: 25 MinsTotal Time1 Hour 15 Mins
Yield: Serves 12
Ian Rynecki, the executive chef at Pippin Hill Farm & Vineyards in Virginia, came up with this recipe, which is one of the most sophisticated fruit crisps we’ve ever tasted. The crunchy, lightly spiced granola topping takes a bit of time to make, but it’s the star of this dish and can be made in advance in stages. Store the prepared, cooled quinoa and almonds in airtight containers at room temperature up to three days.
- 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
How to Make It
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.
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.
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.
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