The delicious sweet and sour flavors of summer in a super easy recipe made with seasonal fresh strawberries, a quick rhubarb pulp, pecans, and crispy butter cookies. Then baked to bubbly perfection and served topped with whipped cream.
1 pound fresh rhubarb chopped into ½” pieces
½ cup sugar
4 cups ripe fresh strawberries, hulled and quartered
1½ cups coarsely chopped crispy butter cookies, homemade or premium store-purchased, we like Pepperidge Farm Chessmen
2 tablespoons brown sugar
½ teaspoon kosher salt, divided
½ cup coarsely chopped pecans
2 tablespoons unsalted butter, melted
Whipped Cream, for serving (optional)
To make rhubarb pulp, cook the fresh, chopped rhubarb in the sugar with ¼ cup water in a saucepan over medium heat until very soft. Crush to a pulp and simmer for 10-15 minutes longer or until thickened. Set aside.
In a bowl, toss the strawberries with warm rhubarb pulp. Rest for one hour on the counter at room temperature.
Heat the oven to 375°F. Lightly butter four 12-ounce ramekins. Add ½ cup cookie crumbs and ¼ teaspoon of salt to the strawberry rhubarb mixture. Mix well and add evenly into the ramekins. In another bowl, toss the remaining 1 cup cookie crumbs with the chopped pecans, melted butter, and brown sugar; sprinkle evenly over the berries. Place on a parchment-lined baking tray and bake until the berries are bubbling out of the ramekins, about 30 minutes. Let cool on a wire rack for about 15 minutes to serve warm or serve at room temperature.
Serve topped with freshly whipped cream.