12 Ounces Fresh Strawberries
12 Ounces Fresh Rhubarb, sliced into ¼” thin slices
¼ Cup Sugar
1 Tablespoons Cornstarch
1 Cup plus 4 Cups Crisp Topping, recipe follows
1 Cup All-purpose Flour
1 Cup Sugar
2 Cups Chopped Toasted Nuts such as; Kings walnuts, Kings pecans, or Kings almonds
3 Cups Crushed Gingersnaps
2 Sticks of Kings Organic Unsalted Butter, cubed and chilled
Basil Whipped Cream:
1 Cup Heavy Cream
3-4 Tablespoons Sugar
1 Tablespoon Thinly Shredded KINGS Organic Fresh Basil
Preheat oven to 350 Degrees.
1. Place the flour, sugar, nuts and gingersnaps into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly.
2. Toss frozen strawberries and rhubarb with sugar, cornstarch and 1 cup of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 12 ramekins. Top each ramekin with the remaining crisp topping.
3. Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30 to 35 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 15 minutes before serving.
4. Whip cream with sugar and basil until stiff peaks are formed.
5. Serve with baked crisp.