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Rhubarb crisp5/7/2023 ![]() They'll also have a nice shine to them when they've been recently harvested. Rhubarb stalks should be firm and not floppy. Finally, you'll want ½ tablespoon of corn starch to thicken up the fruit filling.Ĭrisp Topping - You'll need 1 cup of rolled oats, 6 tablespoons of butter, ½ cup of flour, a ½ cup of pecans, ¼ cup of pistachios, and 2 tablespoons of honey (or granulated sugar). You'll also add in a teaspoon of cardamom (or cinnamon if you don't have cardamom). Mix-ins - To mix with the rhubarb, you'll need 1 cup of brown sugar, 2 tablespoons of orange juice, 2 teaspoons of orange zest, and 1 teaspoon of lemon zest. Remove any leaves from the stalks as they are toxic to humans. Rhubarb - You'll need 1 pound of fresh rhubarb stalks for this recipe. This is an almost 1 to 1 ratio of fruit filling to crisp topping. Ingredients You'll Needīecause rhubarb has such a tart flavor we've upped the amount of topping we typically use per cup of fruit. It pairs perfectly with a scoop of vanilla ice cream or some whipped cream. It's got the crispy, nutty topping offset by a citrusy and flavorful rhubarb center. If you like crisps and crumbles, you're going to love this tangy and tart dessert. Rhubarb is actually a vegetable, but it tastes like a fruit when it's added to a crumble or a pie and while it's a little too tart raw, it's delightful when baked with some sugar. Rhubarb is in season from April through June, so get your hands on some when you can! Then I scoop out the rhubarb with a slotted spoon and dump the extra liquid.This tangy rhubarb crisp recipe is the perfect way to enjoy fresh stalks of rhubarb. To do this, I simply sprinkle a little sugar, flour, and lemon juice over the cut pieces of rhubarb and let them “marinate” in a bowl for a bit. How to Prevent Your Rhubarb Crisp From Getting Soggy:Īs I mention in the recipe below, I let my rhubarb “drain” for a bit to prevent the finished recipe from getting too soggy (a notorious down-side of baking with rhubarb). It’s not worth spending $7 on another bottle of spices if you won’t use it for anything else! If you don’t already have Cardamom in the house, feel free to just use cinnamon instead. I also add a little bit of Cardamom - one of my new favorite spices - as I feel like it gives the topping an extra burst of flavor. Of course, any store-bought flour will work just fine for this recipe too! I use old fashioned oats and white wheat berries that I grind myself in my Nutrimill grain mill. In keeping with my dedication to eating whole grains, this recipe for Rhubarb Crisp is made with a delicious whole-grain flour and oat topping. We have a huge rhubarb plant in our vegetable garden, and while I do freeze some of the fruit for year-round baking, I also try to bake all sorts of easy rhubarb dessert recipes as much as possible every spring. ![]() It’s just such a great springtime treat… and where we live, rhubarb grows wild all over the place - so we can always get it for free. This deliciously tart and sweet rhubarb crisp topped with a crunchy whole-grain oat topping is the ultimate springtime dessert… a scoop of creamy vanilla ice cream doesn’t hurt either!Įvery spring I try to share a new rhubarb recipe on the blog.
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