Apple Rhubarb Cooler Recipes

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APPLE RHUBARB CRISP



Apple Rhubarb Crisp image

Well, I love apple crisps and rhubarb crisp - but didn't like the strawberry. I took a few recipes I found and mixed and matched and got something that everyone loved. Hope you do as well. Apples-to-rhubarb mixture can be tweaked depending on how much you like rhubarb or how tall you want the crisp to be.

Provided by Rockabillytim

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h15m

Yield 15

Number Of Ingredients 11

6 large apples, cored and diced
1 cup diced rhubarb
1 cup white sugar
¼ cup all-purpose flour
1 teaspoon ground cinnamon
1 ¾ cups quick cooking oats
1 ½ cups all-purpose flour
1 cup brown sugar
1 cup chilled butter, cut into pieces
2 tablespoons white sugar, or to taste
½ teaspoon ground cinnamon, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
  • Mix apples, rhubarb, 1 cup white sugar, 1/4 cup flour, and 1 teaspoon cinnamon in a bowl until thoroughly combined; spread fruit mixture into bottom of prepared baking dish.
  • Mix quick oats, 1 1/2 cup flour, and brown sugar in a separate bowl; cut butter into the oats mixture until crumbly. Spread the oats mixture evenly over the fruit mixture. If desired, combine 2 tablespoons white sugar with 1/2 teaspoon cinnamon in a small bowl and sprinkle cinnamon sugar over the top of the crisp.
  • Bake in the preheated oven until the fruit is bubbling and thick and the topping is golden brown, about 45 minutes. Let cool 10 to 15 minutes; best served warm.

Nutrition Facts : Calories 357.6 calories, Carbohydrate 59.2 g, Cholesterol 32.5 mg, Fat 13.2 g, Fiber 3.7 g, Protein 3.2 g, SaturatedFat 7.9 g, Sodium 93.3 mg, Sugar 38.3 g

EASY APPLE RHUBARB JAM



Easy Apple Rhubarb Jam image

Although apple rhubarb jam may sound weird, it is amazingly delicious! You can substitute strawberries for the apples to make strawberry rhubarb jam.

Provided by Amanda

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 25m

Yield 48

Number Of Ingredients 6

3 cups diced rhubarb
3 cups diced peeled apples
2 cups white sugar
½ cup water
1 tablespoon ground cinnamon
1 (2 ounce) package dry pectin

Steps:

  • In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft. Stir in the pectin and boil for 5 minutes.
  • Ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude. Store unopened jars in a cool dark place. Refrigerate jam after opening.

Nutrition Facts : Calories 38.3 calories, Carbohydrate 9.9 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 9.2 g

RHUBARB AND APPLE COBBLER



Rhubarb and Apple Cobbler image

Provided by Emeril Lagasse

Categories     dessert

Time 1h55m

Yield 6 servings

Number Of Ingredients 16

1 1/2 cups plus 2 tablespoons bleached all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled
2 tablespoons vegetable shortening, chilled
3 tablespoons ice water, or as needed
1/2 pound rhubarb (2 stalks), peeled and cut into 1-inch thick slices
2 apples, peeled and cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
5 tablespoons sugar
1/4 cup water
1 tablespoon all-purpose flour
1 teaspoon finely grated lemon zest
Pinch table salt
1 1/2 teaspoons unsalted butter, cut into slivers
Vanilla ice cream, for serving

Steps:

  • Crust: Sift the flour, sugar, and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to overmix.
  • Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes and up to 2 days.
  • Cobbler: Preheat oven to 350 degrees F.
  • To prepare the cobbler, place the rhubarb and apples in a large, heavy saucepan. Add olive oil, 1 tablespoon sugar and water. Stir over high heat until the sugar has started to dissolve, 1 to 2 minutes. Reduce the heat to medium and cook, stirring often, until the fruit has exuded some of its liquid, about 5 minutes. Transfer mixture to a large bowl with the remaining 4 tablespoons sugar, flour, lemon zest, and salt. Cool slightly; pour into a lightly buttered 1-quart baking dish, and dot with the slivers of butter.
  • When ready to use crust, sprinkle a little flour on a smooth work surface, and using a rolling pin or dowel, roll the pie dough about 1/8-inch thick and large enough to cover the baking dish.
  • Cover cobbler with pie dough. Bake for 35 to 40 minutes, until top is golden. Let cobbler cool for 15 minutes before serving. Serve with vanilla ice cream.

APPLE RHUBARB CRISP



Apple Rhubarb Crisp image

Apple rhubarb crisp comes together quickly and easily and is delicious served on its own or with a dollop of whipped cream!

Provided by Kelsie

Categories     Dessert

Time 45m

Number Of Ingredients 10

5 tablespoons cold unsalted butter
4 cups peeled (cored and sliced apples*)
2 cups sliced fresh or frozen rhubarb**
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2/3 cup packed light brown sugar
3/4 cup rolled oats
1/2 cup almonds (coarsely chopped)
1/4 teaspoon salt

Steps:

  • Preheat the oven 400 degrees. Spray a 9-inch square baking pan with cooking spray and set aside.
  • Cut the butter into 1/4-inch cubes and refrigerate while you make the filling.
  • Combine the apples, rhubarb, lemon juice, vanilla, cinnamon, and 2 tablespoons of the brown sugar in a medium mixing bowl. Stir until the fruit is evenly coated with the sugar.
  • Spread that mixture into an even layer in the prepared baking dish.
  • Combine the oats, almonds, salt, and remaining brown sugar in the bowl of a food processor. Remove butter from the fridge and sprinkle it over the top. Pulse 10 to 20 times, until combined but still pretty chunky.
  • Sprinkle the topping evenly over the fruit.
  • Set the pan on a large baking sheet to catch any dripping juices. Bake 30 to 40 minutes, until the topping is browned and the juices are bubbling.
  • Cool at least 20 minutes, then serve.
  • Store uneaten crisp loosely covered in the fridge for 2 days. (Don't cover the crisp until it's fully cooled or it could sweat.)

RHUBARB & APPLE CRUMBLE



Rhubarb & apple crumble image

Use up a glut of rhubarb and apples for this simple crumble. Ground ginger adds a nice spice to the topping, but leave it out if you'd prefer

Provided by Esther Clark

Categories     Dessert, Treat

Time 1h

Yield Serves 4-6

Number Of Ingredients 9

450g rhubarb , cut into 3cm slices
350g apples (Bramley or Granny Smith work well), peeled and cut into 3cm chunks
1 vanilla pod , split open or 1 tsp vanilla paste or extract
120g golden caster sugar
ice cream or custard, to serve
200g plain flour
1 tsp ground ginger (optional)
100g cold salted butter , chopped
70g light soft brown sugar

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Toss the rhubarb, apples, vanilla and sugar together in an ovenproof dish and roast for 10 mins.
  • Mix the flour and ginger, if using, together in a large bowl. Rub in the butter with your fingertips to create a chunky breadcrumb textured mixture. Stir through the sugar. Sprinkle the crumble topping onto the fruit and cook for a further 30-35 mins or until the topping is lightly golden brown. Serve with ice cream or custard.

Nutrition Facts : Calories 414 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

APPLE RHUBARB CRUMBLE



Apple Rhubarb Crumble image

Here in Vermont, we enjoy a bounty of rhubarb, apples and maple syrup. These ingredients inspired me to create this dessert. -Liz Bachilas, Shelburne, Vermont

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 11

3 cups chopped fresh or frozen rhubarb
2 medium tart apples, peeled and chopped
1 egg
3/4 cup sugar
1/4 cup maple syrup
1/4 to 1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup packed brown sugar
Pinch salt
1/2 cup cold butter, cubed

Steps:

  • In a bowl, combine the rhubarb, apples, egg, sugar, syrup, nutmeg and cinnamon. Pour into a greased 2-qt. baking dish. In another bowl, combine the flour, brown sugar and salt. Cut in butter until the mixture resembles coarse crumbs; sprinkle over fruit mixture. Bake at 350° for 45-55 minutes or until bubbly.

Nutrition Facts : Calories 457 calories, Fat 16g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 201mg sodium, Carbohydrate 76g carbohydrate (57g sugars, Fiber 2g fiber), Protein 4g protein.

RHUBARB-APPLE-ALMOND COBBLER



Rhubarb-Apple-Almond Cobbler image

This rhubarb and apple cobbler is perfect for kids to make on Mother's Day: The steps are few and easy to follow, and it is attractive yet requires no real decorating-you just drop the dough over the top, brush on heavy cream, add sliced almonds, and bake.

Provided by Sarah Carey

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h30m

Yield Serves 6 to 8

Number Of Ingredients 16

1 1/2 pounds rhubarb, cut into 1-inch pieces (about 5 cups)
2 tart apples, such as Granny Smith (1 pound total), peeled, cored, and cut into 1/2-inch pieces (2 1/2 cups)
1 1/2 cups granulated sugar
3 tablespoons cornstarch
1/2 teaspoon grated fresh ginger
2 teaspoons fresh lemon juice
1/2 teaspoon kosher salt (we use Diamond Crystal)
1 1/2 cups unbleached all-purpose flour
1/4 cup finely ground almond flour
1/4 cup granulated sugar
1 3/4 teaspoons baking powder
3/4 teaspoon kosher salt (we use Diamond Crystal)
6 tablespoons cold unsalted butter, cut into pieces
3/4 cup heavy cream, plus more for brushing and serving
1/4 teaspoon pure almond extract (optional)
Sliced almonds and fine sanding sugar, for sprinkling (optional)

Steps:

  • Filling: Preheat oven to 375°F. In a large bowl, combine rhubarb, apples, granulated sugar, cornstarch, ginger, lemon juice, and salt. Transfer to a 2 1/2-to-3-quart baking dish or 9-by-13-inch baking pan.
  • Biscuit: Whisk together both flours, granulated sugar, baking powder, and salt. Add butter; using your fingers, work it into dry ingredients until largest pieces are the size of small peas. Add cream and almond extract; stir with a fork until a soft, sticky dough forms. Scatter in small clumps evenly over fruit in baking dish. Brush dough with cream. Sprinkle with almonds, then sanding sugar.
  • Bake until cobbler is bubbling in center and biscuits are golden brown, 55 to 60 minutes (if browning too quickly, tent with foil after about 45 minutes). Let cool on a wire rack at least 1 hour before serving warm or at room temperature, topped with more cream.

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