Rhubarb Crisp
Rhubarb crisp is a classic dessert that beautifully balances the tartness of rhubarb with a sweet, buttery crumble topping. This easy-to-make dish is perfect for showcasing fresh rhubarb, and it’s a favorite in many households. Serve it warm, perhaps with a scoop of vanilla ice cream, and enjoy the delightful combination of flavors and textures. Get ready to impress your guests with this simple yet scrumptious treat!
Ingredients
– 4 cups rhubarb, chopped
– 1 cup sugar
– 1 tablespoon cornstarch
– 1 teaspoon vanilla extract
– 1 cup rolled oats
– 1 cup all-purpose flour
– 1/2 cup brown sugar
– 1/2 teaspoon cinnamon
– 1/2 cup unsalted butter, melted
– Pinch of salt
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 15 minutes, and cooking time is 45 minutes.
Nutritional Value
One serving (approximately 1/6 of the dish) contains about 250 calories, 10g fat, 38g carbohydrates, 2g protein, and 2g fiber. Note that nutritional values can vary based on specific ingredients used.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the chopped rhubarb with sugar, cornstarch, and vanilla extract.
3. Pour the rhubarb mixture into a greased 9×13-inch baking dish.
4. In another bowl, combine oats, flour, brown sugar, cinnamon, and salt.
5. Drizzle the melted butter over the oat mixture and stir until crumbly.
6. Evenly spread the oat mixture over the rhubarb.
7. Bake in the preheated oven for 45 minutes or until the topping is golden brown.
8. Remove from the oven and let cool for about 10 minutes.
9. Serve warm with ice cream or whipped cream.
10. Enjoy your delicious rhubarb crisp!
Alternative Ingredients
You can substitute sugar with honey or maple syrup for a natural sweetener. If rhubarb is not available, try using apples or strawberries for a different flavor profile. Gluten-free flour can also replace all-purpose flour for a gluten-free version.
Serving and Pairings
Rhubarb crisp pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. It can also be served with a drizzle of caramel sauce for added sweetness.
Storage and Reheating
Store leftover rhubarb crisp in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15 minutes. Yes, it can be frozen for up to 3 months; just make sure to cover it tightly.
Cooking Mistakes
- Using too much sugar can overpower the rhubarb’s tart flavor.
- Not letting the crisp cool can make it mushy when served.
- Overbaking can lead to a dry topping.
- Not greasing the dish can cause sticking.
- Skipping the cornstarch may result in a watery filling.
Helpful Tips
- Use fresh rhubarb for the best flavor.
- Experiment with spices like nutmeg for added warmth.
- Try adding nuts to the topping for extra crunch.
- Serve with a side of yogurt for a tangy contrast.
FAQs
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb, but make sure to thaw and drain it well to avoid excess moisture in the crisp.
How do I know when my rhubarb crisp is done?
The crisp is done when the topping is golden brown and the rhubarb is bubbling around the edges.
Can I make rhubarb crisp ahead of time?
Absolutely! You can prepare it a day before, store it in the fridge, and then bake it just before serving.
What can I substitute for oats?
You can use crushed graham crackers or breadcrumbs as a substitute for oats if desired.
Is rhubarb crisp gluten-free?
It can be gluten-free if you use gluten-free flour and make sure the oats are certified gluten-free.
Conclusion
Rhubarb crisp is a delightful dessert that combines the unique tartness of rhubarb with a sweet, crunchy topping. It’s easy to prepare and perfect for any occasion. Whether served warm with ice cream or enjoyed on its own, it’s sure to become a favorite in your home. Enjoy this delicious treat with family and friends!
Rhubarb Crisp
Ingredients
- 4 cups rhubarb chopped
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter melted
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the chopped rhubarb with sugar, cornstarch, and vanilla extract.
- Pour the rhubarb mixture into a greased 9x13-inch baking dish.
- In another bowl, combine oats, flour, brown sugar, cinnamon, and salt.
- Drizzle the melted butter over the oat mixture and stir until crumbly.
- Evenly spread the oat mixture over the rhubarb.
- Bake in the preheated oven for 45 minutes or until the topping is golden brown.
- Remove from the oven and let cool for about 10 minutes.
- Serve warm with ice cream or whipped cream.
- Enjoy your delicious rhubarb crisp!
