RHUBARB CRISP
I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! -C.E. Adams, Charlestown, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. , In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.
Nutrition Facts : Calories 320 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 124mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 3g fiber), Protein 3g protein.
MINI CAST-IRON RASPBERRY RHUBARB CRISPS RECIPE BY TASTY
Here's what you need: rhubarb, raspberry, organic sugar, arrowroot powder, fresh ginger, old fashioned rolled oat, raw almonds, flax seed, pumpkin seeds, almond flour, kosher salt, ground ginger, maple syrup, coconut oil, cast iron skillets
Provided by Rachel Gaewski
Categories Desserts
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375˚F (190˚C).
- Make the filling: In a medium bowl, mix together the rhubarb, raspberries, sugar, arrowroot powder, and ginger until the fruit is well coated. Set aside while you prepare the topping.
- Make the topping: In a food processor, combine ½ cup oats, the almonds, flax seeds, pepitas, almond flour, salt, ginger, and maple syrup. Blend for 20-30 seconds, until the mixture is broken down but still has a coarse texture. With the food processor running, pour in the melted coconut oil and process until the dry ingredients are well coated.
- Transfer the topping to a medium bowl and fold in the remaining ½ cup (45 g) oats.
- Evenly divide the filling between 2 mini cast-iron skillets. Top each skillet with a heaping cup of the topping.
- Bake for 22-25 minutes, until the filling is bubbling around the edges of the pan but not overflowing and the topping is golden brown and crisp.
- Let cool for 10 minutes before serving.
- Enjoy!
MOM'S RHUBARB CRISP
This delicious dessert was a summer staple in my family growing up. An easy, delicious way to use up the summer surplus of rhubarb!
Provided by Nikki
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 1h
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Mix rhubarb, 1 tablespoon flour, sugar, water, cinnamon, and allspice together in a bowl. Mix oats, brown sugar, and 1/2 cup flour together in a separate bowl; add butter and mash into the oats mixture with a pastry cutter until crumbly.
- Press about half the oats mixture into the bottom of the prepared baking dish. Spread rhubarb mixture over the oats mixture; top with remaining oats mixture.
- Bake in preheated oven until rhubarb layer is set, about 45 minutes.
Nutrition Facts : Calories 298.6 calories, Carbohydrate 49.4 g, Cholesterol 27.1 mg, Fat 11 g, Fiber 2 g, Protein 2.5 g, SaturatedFat 6.6 g, Sodium 82 mg, Sugar 35.4 g
RHUBARB CRISP
When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it's made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring's first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake - it is nearly effortless and as good or better than a pie.
Provided by Mark Bittman
Categories easy, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
- Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
- Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 48 milligrams, Sugar 22 grams, TransFat 0 grams
INDIVIDUAL RHUBARB CRISPS
Look for rhubarb stalks that are firm and crisp, as brightly hued as you can find, and blemish free. Rhubarb is often sold with leaves intact because this helps prolong freshness, but only the stalks of rhubarb are edible. This crisp can be prepared either in six 8-ounce ramekins for individual serving, or in a 2 1/2-quart shallow casserole.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Butter six 8-ounce ramekins (or a 2 1/2-quart shallow casserole), and set aside. Make crumb mixture: In a large bowl, whisk together flour, brown sugar, cinnamon, nutmeg, salt, and oats. Using a pastry cutter or two knives, cut in chilled butter until mixture comes together into clumps, about 4 to 5 minutes; set aside.
- In a large bowl, stir to combine rhubarb, zest, orange juice, and vanilla seeds. In a small bowl, combine sugar and cornstarch; sprinkle over rhubarb until just coated. Pour 1 cup rhubarb mixture into each ramekin, and top with 1/2 cup crumb mixture. Bake until the rhubarb is tender when pierced with the tip of a knife, about 30 minutes (or about 40 minutes for the casserole). Transfer from oven to a cooling rack. Let cool slightly, and serve warm.
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4.9/5 (12)Total Time 55 minsCategory DessertCalories 522 per serving
- Preheat to 350 F. Stir the rhubarb, sugar, flour and vanilla extract together in a bowl to evenly coat and then spread the mixture out in a buttered 13x9 inch baking dish.
- In a large bowl add the flour, oats, brown sugar, butter, cinnamon and salt and work it until combined and crumbly (use your hands, a fork or a pastry cutter). Sprinkle evenly over the rhubarb.Bake on middle rack for about 40 minutes or until the topping is browned and the rhubarb is bubbling. Let cool about 10 minutes before serving to allow the rhubarb filling to soak up excess juices. Serve warm with a scoop of vanilla ice cream.
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4.6/5 (15)Total Time 1 hr 10 minsCategory DessertCalories 477 per serving
- In a large bowl toss together the rhubarb, lemon juice, vanilla, sugar and tapioca. Transfer to an 8-inch-square baking dish or pan, or a 1½ qt baking dish. Spread rhubarb into an even layer in the dish.
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