Rhubarb Crisp is a scrumptious and simple dessert that takes simply minutes to prep!
This simple crisp recipe has an ideal steadiness between candy and tart. A saucy fruit filling topped with our favourite buttery crumble baked till golden and bubbly.
- Rhubarb crisp is simple to make.
- It’s the right steadiness between candy and tart.
- Prep it days prematurely and bake earlier than serving.
Tips on how to Put together Rhubarb for Crisp
- Pull the rhubarb from the plant (moderately than reducing). Take away the leaves and discard them. Rinse any grime or particles from the stalk.
- You shouldn’t have to peel rhubarb; nonetheless, if the stalk is kind of thick, peeling the harder exterior is a good suggestion.
- The recent rhubarb may be chopped and refrigerated or frozen for future recipes.
Tips on how to Make Rhubarb Crisp
- Put together the rhubarb and toss with flour, sugar, and cinnamon.
- Put together the crisp topping.
- Sprinkle the topping over fruit layer and bake till golden brown.
This recipe serves 4 however can simply be doubled for a 9×13 pan.
Holly’s Ideas
- Some stalks of rhubarb will produce plenty of juice; be sure you let it relaxation to thicken.
- If utilizing frozen rhubarb, improve the flour to 4 tablespoons within the fruit combine and improve the baking time by 10 to fifteen minutes
- Different fruits may be added to vary the flavour, apples, raspberries, and strawberries are favorites.
- Put together massive batches of the oatmeal topping and retailer within the freezer. To make crisp, merely sprinkle over fruit and bake.
Storing and Freezing Rhubarb Crisp
As with different desserts like pie, crispy can sit at room temperature in a single day. If you’re storing it for a number of days, refrigerate leftovers.
To Freeze Rhubarb: I like to make rhubarb crisp and you’ll freeze rhubarb crisp to take pleasure in within the off season.
Extra Rhubarb Recipes
Rhubarb Crisp
Tangy rhubarb will get a scrumptious improve with a buttery oat topping baked to golden perfection.
Forestall your display from going darkish
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Preheat the oven to 375°F.
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Rinse the rhubarb to take away grime or particles and discard the leaves. Reduce into ½-inch items. If the stalks are very skinny, reduce them into ¾-inch items.
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In a medium bowl, mix rhubarb, sugar, flour, and cinnamon and toss to coat. Place in a 2qt baking dish.
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In a separate bowl, mix oats, brown sugar, ⅓ cup flour, butter, and cinnamon with a fork or pastry cutter till properly combined. Sprinkle over the rhubarb combination.
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Bake for 30 to 35 minutes or till the rhubarb is tender and the topping is golden brown.
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Cool for five to 10 minutes earlier than serving. Prime with a scoop of vanilla ice cream or cream.
Extra spices like floor ginger may be added to the fruit filling.
Flour within the filling may be changed with 1 ½ tablespoons cornstarch.
This dessert may be ready and refrigerated for 48 hours earlier than baking.
Energy: 317 | Carbohydrates: 55g | Protein: 2g | Fats: 10g | Saturated Fats: 6g | Ldl cholesterol: 22mg | Sodium: 85mg | Potassium: 316mg | Fiber: 3g | Sugar: 40g | Vitamin A: 350IU | Vitamin C: 7.3mg | Calcium: 91mg | Iron: 1.1mg
Vitamin info offered is an estimate and can differ primarily based on cooking strategies and types of components used.
Course Dessert
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