Rhubarb Crisp
Rhubarb crisp is a delightful dessert that combines the tartness of rhubarb with a crunchy, sweet topping. This classic dish is perfect for springtime gatherings or cozy family dinners. With its irresistible flavors and textures, it’s sure to become a favorite in your household. Whether served warm with ice cream or enjoyed on its own, rhubarb crisp is a must-try treat for any dessert lover.
Ingredients
– 4 cups rhubarb, chopped
– 1 cup granulated 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 cold butter, cubed
Servings and Cooking Time
This recipe yields approximately 8 servings. The preparation time is about 15 minutes, and the cooking time is 40 minutes.
Nutritional Value
Each serving (about 1/2 cup) contains approximately:
– Calories: 220
– Fat: 8g
– Carbohydrates: 36g
– Fiber: 3g
– Protein: 3g
This information is calculated for one serving.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the chopped rhubarb with sugar, cornstarch, and vanilla extract.
- Spread the rhubarb mixture evenly in a greased 9×13 inch baking dish.
- In another bowl, combine rolled oats, flour, brown sugar, and cinnamon.
- Add the cubed butter into the oat mixture and mix until crumbly.
- Evenly sprinkle the oat mixture over the rhubarb.
- Bake in the preheated oven for 30-40 minutes, until the topping is golden brown.
- Let it cool for a few minutes before serving.
- Serve warm, optionally with a scoop of vanilla ice cream.
- Enjoy your homemade rhubarb crisp!
Alternative Ingredients
You can substitute the rhubarb with strawberries or apples for a different flavor profile. Additionally, gluten-free flour can be used for a gluten-free version, and coconut oil can replace butter for a dairy-free option.
Serving and Pairings
Rhubarb crisp pairs beautifully with vanilla ice cream, whipped cream, or a dollop of yogurt. It also complements a cup of tea or coffee, making it a perfect dessert for afternoon gatherings or dinner parties.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. Rhubarb crisp can also be frozen for up to 2 months; just make sure to wrap it tightly.
Cooking Mistakes
- Using too much sugar can overpower the rhubarb’s tartness.
- Not baking long enough can result in a watery filling.
- Forgetting to grease the baking dish may cause sticking.
- Using old or wilted rhubarb can lead to a less flavorful dish.
- Overmixing the topping can make it dense instead of crumbly.
Helpful Tips
- Use fresh rhubarb for the best flavor.
- Mix in some berries for added sweetness.
- Let the crisp cool for a few minutes before serving.
- Experiment with spices like nutmeg or ginger for a unique twist.
FAQs
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain excess moisture before mixing with sugar and cornstarch.
How do I know when the crisp is done?
The crisp is done when the topping is golden brown and the rhubarb is bubbling around the edges.
Can I make this ahead of time?
Absolutely! You can prepare the dish and store it in the fridge before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
What can I substitute for oats?
If you prefer not to use oats, you can substitute with crushed graham crackers or a mix of flour and nuts for a different texture.
Is rhubarb crisp gluten-free?
To make it gluten-free, simply use gluten-free flour and oats in the recipe.
Conclusion
Rhubarb crisp is a delightful dessert that showcases the unique tartness of rhubarb combined with a crunchy topping. It’s easy to make and perfect for any occasion. Whether served warm with ice cream or enjoyed on its own, this dish is sure to please everyone. Don’t hesitate to try this recipe and enjoy a slice of this delicious treat!
Rhubarb Crisp
Ingredients
- 4 cups rhubarb chopped
- 1 cup granulated 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 cold butter cubed
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the chopped rhubarb with sugar, cornstarch, and vanilla extract.
- Spread the rhubarb mixture evenly in a greased 9x13 inch baking dish.
- In another bowl, combine rolled oats, flour, brown sugar, and cinnamon.
- Add the cubed butter into the oat mixture and mix until crumbly.
- Evenly sprinkle the oat mixture over the rhubarb.
- Bake in the preheated oven for 30-40 minutes, until the topping is golden brown.
- Let it cool for a few minutes before serving.
- Serve warm, optionally with a scoop of vanilla ice cream.
- Enjoy your homemade rhubarb crisp!