Summer Recipe: Rhubarb Crisps

Photo Courtesy of Tatiana Dorochina (c) 2013

I love all things cinnamon, nutmeg and rhubarb-y. (Yes, I know "rhubarb-y" is not a word, but it should be.)

Anyway, a good friend of mine, Tatiana, put together this recipe from and it was delicious. There's no cinnamon, but instead, nutmeg and cardamon. I don't know many recipes calling for cardamon and it's just a funny word to say repetitively. I looked up more about the spice to satisfy my own curiosity.

According to, "Cardamom has a strong, unique spicy-sweet taste, which is slightly aromatic." Without question, it really compliments the dessert.

Try this out and see for yourself. So good!
And be sure to check out Tatiana's blog on imagery, photography, food and more: HERE.

Strawberry-Rhubarb Crisps with Cardamom and Nutmeg 

Borrowed from

PREP TIME: 45 min
YIELD: 6 servings
  • Topping
    1/2 cup old-fashioned oats
  • 1/2 cup all purpose flour
  • 1/2 cup (packed) golden brown sugar
  • 1/3 cup sliced almonds
  • 1/4 teaspoon ground nutmeg
  • Generous pinch of salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes

  • Filling
    5 cups 1/2-inch-thick slices fresh rhubarb (from about 2 pounds)
    Photo Courtesy Tatiana Dorochina (c) 2013
  • 2 cups halved strawberries
  • 3/4 cup sugar
  • 1/3 cup orange juice
  • 2 tablespoons all purpose flour
  • 1 1/2 teaspoons grated orange peel
  • 1/2 teaspoon (scant) ground cardamom
  • 1/4 teaspoon ground nutmeg
  • Sweetened whipped cream {or a small scoop of vanilla ice cream}

For topping: Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until moist clumps form.

For filling: Preheat oven to 375°F. Butter six 1 1/4-cup custard cups. Combine all ingredients except whipped cream in large bowl; stir to blend. Let stand until juices form, about 15 minutes.

Divide rhubarb mixture among prepared custard cups. Sprinkle topping evenly over mixture in each. Bake until topping is golden brown and crisp and filling is bubbling thickly around edges, about 45 minutes. Serve warm with sweetened whipped cream.

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