Rhubarb Crisp
Rhubarb crisp is a quintessential dessert that celebrates the unique tartness of rhubarb, beautifully complemented by a sweet, buttery oat topping. This dish is perfect for spring gatherings or cozy family dinners, and it’s simple to prepare. Each bite offers a delightful contrast of textures and flavors, making it a favorite among fruit desserts. Get ready to impress your loved ones with this classic treat that’s sure to become a staple in your kitchen!
Ingredients
– 4 cups rhubarb, chopped
– 1 cup granulated sugar
– 1 tablespoon cornstarch
– 1 tablespoon lemon juice
– 1 cup rolled oats
– 1 cup all-purpose flour
– 1/2 cup brown sugar
– 1/2 cup unsalted butter, melted
– 1/2 teaspoon cinnamon
– Pinch of salt
Servings and Cooking Time
This rhubarb crisp serves 6-8 people. Preparation time is approximately 15 minutes, and cooking time is about 40-45 minutes.
Nutritional Value
Each serving (1/6 of the dish) contains approximately:
– Calories: 200
– Protein: 2g
– Carbohydrates: 30g
– Dietary Fiber: 3g
– Sugars: 10g
– Fat: 8g
– Saturated Fat: 5g
(Note: values may vary based on specific ingredients used.)
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the chopped rhubarb, sugar, cornstarch, and lemon juice.
3. Toss until the rhubarb is well coated.
4. Spread the rhubarb mixture evenly in a greased 9×13 inch baking dish.
5. In another bowl, mix the rolled oats, flour, brown sugar, cinnamon, and salt.
6. Pour in the melted butter and mix until crumbly.
7. Sprinkle the oat mixture evenly over the rhubarb layer.
8. Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown.
9. Remove from the oven and let it cool slightly before serving.
10. Serve warm, optionally with ice cream or whipped cream.
Alternative Ingredients
You can substitute granulated sugar with honey or maple syrup for a healthier version. If you don’t have rhubarb, you can use apples or strawberries for a different flavor. Gluten-free flour and oats can also be used to make this dish suitable for gluten-sensitive individuals.
Serving and Pairings
Rhubarb crisp is delightful on its own but pairs wonderfully with vanilla ice cream or freshly whipped cream. You can also serve it alongside a cup of tea or coffee for a cozy dessert experience.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven at 350°F (175°C) for about 15 minutes. This dish can also be frozen for up to 3 months; just ensure it is well wrapped.
Cooking Mistakes
– Avoid using overly ripe rhubarb, as it can become mushy.
– Don’t skip the cornstarch; it helps thicken the filling.
– Ensure the topping is evenly distributed for a consistent bake.
– Use cold butter for the topping to achieve a crumbly texture.
– Let the crisp cool slightly before serving to allow the filling to set.
– Adjust sugar based on the tartness of the rhubarb.
– Keep an eye on baking time to prevent burning.
Helpful Tips
– Experiment with spices like nutmeg for added flavor.
– Use a mix of fruits for a unique twist.
– Serve with a scoop of ice cream for a delightful contrast.
– For a crunchier topping, add chopped nuts to the oat mixture.
FAQs
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just thaw it and drain excess moisture before mixing it with sugar and cornstarch.
How do I know when the rhubarb crisp is done?
The crisp is done when the topping is golden brown, and the rhubarb is bubbly around the edges.
Can I make rhubarb crisp ahead of time?
Absolutely! You can prepare it a day in advance and bake it just before serving for the best texture.
What can I substitute for oats?
You can use crushed nuts or gluten-free oats as a substitute for rolled oats in the topping.
Is rhubarb crisp vegan-friendly?
Yes, by substituting butter with coconut oil and using a plant-based sweetener, you can make it vegan-friendly.
Conclusion
Rhubarb crisp is a timeless dessert that combines the tartness of rhubarb with a sweet, crunchy topping. Whether enjoyed warm with ice cream or as a simple treat, this recipe is sure to delight. With easy preparation and delicious results, it’s a must-try for any dessert lover!
Rhubarb Crisp
Ingredients
- 4 cups rhubarb chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter melted
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the chopped rhubarb, sugar, cornstarch, and lemon juice.
- Spread the rhubarb mixture evenly in a greased 9x13 inch baking dish.
- In another bowl, mix the rolled oats, flour, brown sugar, cinnamon, and salt.
- Pour in the melted butter and mix until crumbly.
- Sprinkle the oat mixture evenly over the rhubarb layer.
- Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown.
- Remove from the oven and let it cool slightly before serving.
- Serve warm, optionally with ice cream or whipped cream.
