1lbred rhubarb stalkstrimmed of leaves, washed, and cut into 1 inch pieces
½lbripe strawberrieswashed and quartered
2tablespoonswhite winewater can be substituted
½cupplus ¼ cup white sugar
2tablespoonsfresh angelica stemdiced ¼ inch
For the angelica seed streuselyields roughly 1 cup
¾cupall purpose flour
4tablespoonsunsalted butterdiced ½ inch
2teaspoonsangelica seedlightly toasted and finely chopped (optional)
First make the streusel
Combine the flour, sugar, cinnamon, oats, angelica seed and salt. Using a pastry blender, cut in the butter. From here the streusel can be made ahead and frozen in a labeled container for future use. The recipe is easily doubled.
Cooking and assembling the crisps
Toss the rhubarb with ½ cup sugar and allow to rest for 1 hour In a warm place, at the restaurant we put it on top of a warm oven. Toss the strawberries with the ¼ cup sugar and set aside for 20 minutes. Preheat the oven to 325.
Remove the rhubarb to a mixing bowl, discard the sugar and any excess liquid, then combine with the strawberries, vanilla and cornstarch. Bake the rhubarb-strawberry mixture for 15 minutes, or until the rhubarb is just tender. Remove the pan from the oven and cool, then place in a strainer and allow the juice to drain.
Toss the drained rhubarb-strawberry mixture with the diced angelica, then divide the mixture evenly between 5 four ounce ramekins.
Put the drained juice from the rhubarb and strawberries in a small sauce pan and add the milk, lemon and wine. Cook, whisking occasionally for a few minutes just until thickened.
Evenly divide the thickened juice between the five ramekins, then top each with ¼ cup of the streusel mixture and allow to rest overnight so the perfume of the angelica can penetrate the mixture.
To serve, bake the crisps at 350 for 10 minutes or until just hot throughout. Be careful not to overbake or they will become mushy. Top with a scoop of vanilla ice cream and serve immediately.
The angelica flavor here is layered by using the toasted seeds harvested later in the season in the streusal topping. It's a nice addition if you have some, but making it without the seeds is just fine too.