- Ready In:
FOR THE FILLING
- 1⁄4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 3⁄4 - 2 cups sliced trimmed rhubarb (1/2 inch)
- 1 pint strawberry, hulled and halved
- 1 tablespoon finely chopped candied ginger (optional)
FOR THE TOPPING
- 1⁄2 cup packed light brown sugar
- 1⁄2 cup all-purpose flour
- 1⁄2 cup quick-cooking oatmeal (non instant )
- 1⁄4 cup cold unsalted butter, cut into small pieces
- plain yogurt or softly whipped cream
- Lightly butter a microwave-safe 10-inch glass pie plate.
- In a separate bowl, combine the sugar, and flour until blended.
- Add the rhubarb, strawberries, and candied ginger, if using, and toss to blend.
- Spread in an even layer in the prepared pie plate.
- In a large bowl, combine the brown sugar, flour, and oatmeal.
- Work in the butter with a fork until the mixture formscoarse crumbs.
- Sprinkle the mixture evenly over the fruit.
- Microwave uncovered on high power for 8 minutes.
- Turn the dish 1/2 turn and microwave 8-9 minutes longer, oor until the fruit is thickened and bubbly and the topping is crisp.
- Cool slightly before serving.
- Top each serving with a spoon of yogurt.
MY PRIVATE NOTES
Add a Note
Join The Conversation
Delicious sweet tart crisp. I made it with fresh cut rhubarb that went into the freezer as soon as it was washed and cut and summer strawberries that I had also frozen. It came out great. I don't own a glass pie plate so went with the lead of other reviewers and used the oven @ 350 but mine took closer to 45 mins to get a golden glow on top and get the juice's bubbling. A wonderful touch of summer in January.
Although I'm more for heating up or melting/softening things in the microwave, I did follow your recipe right on down, & must say that baking in that contraption was easy as crisp (or 'pie' if you want to be accurate)! Anyway, your recipe for this crisp is a real keeper! Absolutely loved everything about it, the easy of prep, the combo of flavors, everything! Thanks for sharing the recipe! [Made & reviewed in I Recommend recipe tag]
This is such a great recipe!!!! Loved it! :) I didnt see that it was meant to be made in the microwave, but when I saw that I thought why not try it and it worked out fabulously. The topping was soft where it touched the fruit and crispy enough on top for us. <br/>The fruit filling was sooo yummy, loved the tart rhubarb with the sweet strawberries. YUM! I used only 1 tbs of splenda in the filling and 1 tbs of splenda brown sugar blend in the topping, which was enough sweetness for us.<br/>I served the crisp with vanilla yogurt and everyone raved about it. THANK YOU SO MUCH for sharing this keeper with us, weekend cooker!<br/>Made and reviewed for WTTM April 2011.