Rhubarb Crisp
Rhubarb crisp is a delightful dessert that combines the tartness of rhubarb with a sweet, crumbly topping. This dish is perfect for spring and summer gatherings, showcasing fresh rhubarb at its best. With its warm, comforting flavors and a crispy texture, it pairs beautifully with a scoop of vanilla ice cream. Get ready to impress your guests with this easy yet delicious recipe!
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 cup butter, melted
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is about 20 minutes, and cooking time is approximately 40 minutes.
Nutritional Value
Each serving (1/8 of the dish) contains approximately 250 calories, 10g fat, 38g carbohydrates, 2g protein, and 3g fiber. This is for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish.
- In a large bowl, combine chopped rhubarb, sugar, cornstarch, and vanilla extract.
- Pour the rhubarb mixture into the prepared baking dish.
- In another bowl, mix oats, flour, brown sugar, cinnamon, and salt.
- Stir in melted butter until crumbly.
- Spread the oat mixture evenly over the rhubarb.
- Bake in the preheated oven for 40 minutes or until golden brown.
- Remove from the oven and let cool for 10 minutes.
- Serve warm with vanilla ice cream on top.
Alternative Ingredients
If you want to make this dish gluten-free, replace all-purpose flour with a gluten-free flour blend. You can also use honey or maple syrup instead of granulated sugar for a natural sweetener. Additionally, consider adding berries for extra flavor.
Serving and Pairings
Rhubarb crisp is best served warm, ideally with a scoop of vanilla ice cream or whipped cream. It pairs well with coffee or tea, making it a delightful dessert for any gathering or family dinner.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through. This dish can also be frozen for up to 2 months; just make sure to let it cool completely before freezing.
Cooking Mistakes
- Overcooking the rhubarb can make it mushy.
- Not measuring the sugar correctly may lead to a dish that’s too tart or too sweet.
- Using old rhubarb can affect the flavor negatively.
- Skipping the cornstarch can result in a watery filling.
- Not letting it cool before serving can cause the filling to be too runny.
Helpful Tips
- Choose firm, fresh rhubarb for the best flavor.
- Mix in strawberries or apples for a twist on the classic recipe.
- Use cold butter for a crumblier topping.
- Try adding nuts to the topping for extra crunch.
FAQs
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just thaw and drain excess moisture before using it in the recipe.
Is rhubarb crisp gluten-free?
No, but you can easily make it gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
How do I know when 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 a day ahead?
Yes, you can prepare it a day ahead and store it in the refrigerator. Reheat it before serving.
What can I serve with rhubarb crisp?
Rhubarb crisp pairs wonderfully with vanilla ice cream, whipped cream, or a dollop of yogurt.
Conclusion
Rhubarb crisp is a timeless dessert that beautifully balances tartness and sweetness. With its crunchy topping and warm, tender filling, it makes for a perfect ending to any meal. Easy to prepare, this dish is not only delicious but also a fantastic way to showcase seasonal rhubarb. Enjoy it warm for an unforgettable 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 cup butter melted
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking dish.
- In a large bowl, combine chopped rhubarb, sugar, cornstarch, and vanilla extract.
- Pour the rhubarb mixture into the prepared baking dish.
- In another bowl, mix oats, flour, brown sugar, cinnamon, and salt.
- Stir in melted butter until crumbly.
- Spread the oat mixture evenly over the rhubarb.
- Bake in the preheated oven for 40 minutes or until golden brown.
- Remove from the oven and let cool for 10 minutes.
- Serve warm with vanilla ice cream on top.