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 proper steadiness between candy and tart.
- Prep it days prematurely and bake earlier than serving.
Find out how to Put together Rhubarb for Crisp
- Pull the rhubarb from the plant (slightly than slicing). Take away the leaves and discard them. Rinse any filth or particles from the stalk.
- You wouldn’t have to peel rhubarb; nevertheless, if the stalk is kind of thick, peeling the harder exterior is a good suggestion.
- The contemporary rhubarb will be chopped and refrigerated or frozen for future recipes.
Find out 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 Suggestions
- Some stalks of rhubarb will produce quite a lot of juice; you’ll want to 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 will be added to alter the flavour, apples, raspberries, and strawberries are favorites.
- Put together giant 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 may freeze rhubarb crisp to get pleasure from 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.
Stop 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 filth or particles and discard the leaves. Reduce into ½-inch items. If the stalks are very skinny, minimize 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 blended. 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. High with a scoop of vanilla ice cream or cream.
Extra spices like floor ginger will be added to the fruit filling.
Flour within the filling will be changed with 1 ½ tablespoons cornstarch.
This dessert will 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 data offered is an estimate and can range based mostly on cooking strategies and types of components used.
Course Dessert
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