? Easy strawberry rhubarb crisp is made in a mug. In the microwave. The whole process takes less than ten minutes. What’s not to love? ?
If you have been on the Internet for more than ten minutes in the last six months there’s a pretty significant chance that you have seen a mug cake somewhere. Mug cakes are exactly what they sound like: a single serving cake, mixed up in a mug, usually microwaved instead of baked in the oven. Personally, a single serving cake sounds like a wonderful (yet dangerous) concept. Gemma Stafford, who writes Bigger Bolder Baking, is forever posting mug cakes (and mug muffins, and mug doughnuts, and mug meals) on her blog and YouTube channel. I got a little obsessed. I even bought a book about mug cakes.
So anyway, it’s strawberry season (the end of strawberry season, sorry to be tardy to the party), and I make it a goal to post at least one strawberry recipe every may. This year the one I had on my list was strawberry-rhubarb slab pie. When I thought about making and rolling out all that pie dough, I felt faint and had to lie down. It’s the end of the school year, y’all. I have to plan accordingly.
I started thinking…what if I made a strawberry rhubarb pie in the microwave? I tried it, hacking a recipe for peach pie from the aforementioned book. It did.not.work. According to the book the pie crust should have turned brown. My pie crust turned doughy and, since it was covering most of the filling, the filling spilled all over the sides of the mug and got sticky pink goo all over my microwave. My second attempt was a little better – I decided to the the strawberry rhubarb crisp route and make a crisp topping with oats, butter, sugar, and flour. It was good not great. Back to the drawing board.
Then I realized…if I wanted a truly easy strawberry rhubarb crisp, I needed to think truly simple. As in short cuts. Why not sprinkle some granola on top instead of making a homemade crisp topping? Turns out, it was perfect. The strawberry rhubarb filling softened up the granola just a bit, giving it an authentic crisp topping texture. It took me less than ten minutes to make two of crisps.
Strawberry season is almost over, so what are you waiting for? Make this easy strawberry rhubarb crisp today!
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Yield: one serving
5 minPrep Time:
2 minCook Time:
7 minTotal Time:
- 1/2 cup sliced or quartered strawberries
- 1/2 cup cubed rhubarb (be sure not to use the leaves - these should be removed before you buy them)
- 1 tablespoon granulated sugar, maple syrup, or honey
- 2 teaspoons quick-cooking tapioca
- 1/4 cup granola
- In a large mug or small bowl (about 16 ounces is ideal), combine the strawberries, rhubarb, sweetener (I used maple syrup) and tapioca.
- Place the mug in the microwave and cook for one minute. Stir and return to the microwave until thickened, about one more minute.
- Allow the strawberry-rhubarb mixture to cool until warm or room temperature. Top with granola and serve.