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 AND PEACH CRISP
Categories Dairy Fruit Dessert Bake Fourth of July Kid-Friendly Backyard BBQ Peach Oat Spring Summer Rhubarb Hazelnut Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 17
Steps:
- Make topping:
- Combine first 5 ingredients in medium bowl. Add butter and cut in using pastry blender or rub with fingertips until mixture begins to clump together. Mix in hazelnuts. (Can be prepared 3 hours ahead. Cover and chill.)
- Make filling:
- Combine all ingredients except frozen yogurt in large bowl. Let stand 1 to 3 hours.
- Position rack in center of oven and preheat to 375°F. Butter 8 x 8 x 2-inch glass baking dish. Transfer filling to prepared dish. Sprinkle topping evenly over filling in dish, covering completely. Bake until fruit is tender, juice bubbles thickly around sides and topping begins to brown slightly, about 40 minutes.
- Remove crisp from oven. Preheat broiler. Broil heat just until topping is crisp and golden, watching closely, about 2 minutes. Transfer to rack and cool about 30 minutes. Serve warm with frozen yogurt.
RHUBARB-PEACH CRISP
This dish is a big hit at my house, especially served warm with ice cream.
Provided by Shanelle
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 16
Number Of Ingredients 8
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Mix the rhubarb, peach, white sugar, and 1/4 cup flour together in a large bowl until evenly combined; pour into the prepared baking dish and spread into an even layer.
- Stir the brown sugar, quick oats, and 1 1/2 cups flour together in a separate bowl. Cut the butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs; sprinkle evenly over the rhubarb and peach mixture.
- Bake in the preheated oven until golden brown on top, about 45 minutes.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 48.3 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 67.6 mg, Sugar 33.1 g
RHUBARB PEACH COBBLER
Steps:
- Preheat the oven to 375 degrees F. Place a piece of aluminum foil on the bottom rack to catch any drippings. Butter a 9 by 9-inch glass baking dish and set aside.
- Place the flour, 1-ounce sugar, lime zest, and 1 teaspoon salt into the bowl of a food processor and pulse 3 to 4 times. Add the butter and lard and pulse until the mixture just becomes crumbly. Sprinkle or spritz the mixture with the ice water a little at a time and process just until the dough holds together when squeezed in a fist. Place the dough into a 1 gallon zip top bag and form into a disk. Place the dough into the refrigerator for at least 30 minutes, while you prepare the filling.
- In a medium mixing bowl whisk together the 1 cup of sugar, cornstarch, and 1/4 teaspoon of salt. Stir in the rhubarb, peaches, and lime juice.
- Remove 1/3 of the dough from the bag, pinch into pieces and distribute evenly in the bottom of the prepared dish. With the remaining dough still in the bag, roll it out to a sheet large enough to cover the top of the dish. Pour the fruit mixture into the dish and top with the dough that has been removed from the bag, pressing the dough into the corners of the dish. Bake, uncovered, for 60 minutes or until the dough is cooked through and starting to turn golden. *If using frozen fruit, increase cooking time to 90 minutes.
- Change the oven setting to broil and continue to cook until golden brown, approximately 3 minutes. Remove from the oven and allow to stand for 15 to 30 minutes before serving.
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.
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
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- 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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