Rhubarb Crisp is household favourite that takes simply minutes to prep!
This crisp recipe is an ideal steadiness between candy and tart with a saucy rhubarb filling and a buttery oat crisp topping.
- It’s tremendous simple to make!
- This rhubarb crisp is the right steadiness between candy and tart.
- It may be ready forward of time (as much as 3 days) and baked earlier than serving.
- Rhubarb crisp reheats nicely for dessert (or breakfast) all through the week.
Find out how to Put together Rhubarb for Crisp
You need to use frozen or contemporary rhubarb for this recipe. If utilizing frozen rhubarb, add 1 tablespoon of additional flour to the filling and don’t thaw it first.
- When selecting rhubarb, pull the stalk from the plant near the basis. Minimize off the leaves and discard them.
- You do not need to peel rhubarb; nevertheless, if the stalk is sort of thick, you possibly can peel the more durable exterior should you’d like. I personally don’t often hassle peeling it.
You’ll be able to eat the inexperienced stalk nevertheless the leaves are toxic to eat so discard them (for people and animals alike).
Find out how to Make Rhubarb Crisp
- Chop the rhubarb and toss it with a little bit of flour, sugar, and cinnamon (recipe under).
- Put together the oat topping.
- Sprinkle the topping over fruit layer and bake till golden brown.
For those who don’t have sufficient rhubarb, you possibly can add chopped apples or sliced strawberries (see notes).
Storage and Freezing
As with different desserts like pie, this rhubarb crisp is ok to sit down at room temperature in a single day after baking. If storing for a number of days, refrigerate any leftovers.
Rhubarb Favorites
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Rhubarb Crisp
Tangy rhubarb will get a scrumptious improve with a buttery oat topping baked to golden perfection.
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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. Minimize into ½-inch items. If the stalks are very skinny, lower them into ¾-inch items.
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In a medium bowl, mix rhubarb, white sugar, 3 tablespoons flour, and cinnamon. Toss nicely to coat and switch to the baking dish.
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In a medium bowl, mix oats, brown sugar, â…“ cup flour, butter, and cinnamon with a fork or pastry cutter till it’s nicely combined and it begins to stay collectively. Sprinkle the topping over the rhubarb combination.
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Bake for 30 to 35 minutes or till the rhubarb filling is bubbly and the topping is golden brown.
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Cool for no less than 10 minutes earlier than serving. High with a scoop of vanilla ice cream or cream.
Further 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 3 days earlier than baking.Â
I usually bake this recipe within the afternoon and depart it at room temperature to chill. Place it within the oven for about quarter-hour earlier than serving to heat.
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 fluctuate based mostly on cooking strategies and types of substances used.
Course Dessert
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