Rhubarb Crisp
Rhubarb crisp is a delightful dessert that marries the tartness of rhubarb with a sweet, crunchy topping. This classic dish is perfect for spring and summer when rhubarb is in season. The combination of sweetened rhubarb and a buttery oat topping creates a warm, comforting treat that is sure to please everyone at the table. Serve it warm with a scoop of vanilla ice cream for an irresistible dessert experience!
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 unsalted butter, melted
– Pinch of salt
Servings and Cooking Time
This recipe makes about 8 servings. Preparation time is approximately 15 minutes, and cooking time is around 40 minutes.
Nutritional Value
Each serving (1/8 of the dish) contains approximately 220 calories, 10g fat, 32g carbohydrates, and 2g protein. This breakdown is based on standard ingredient measurements.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and vanilla extract.
3. Mix well until the rhubarb is evenly coated.
4. Pour the rhubarb mixture into a greased 9×13 inch baking dish.
5. In another bowl, combine 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.
8. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbling.
9. Remove from the oven and let it cool slightly before serving.
10. Serve warm with vanilla ice cream if desired.
Alternative Ingredients
You can substitute the rhubarb with other fruits like strawberries or apples for a different flavor. For a gluten-free option, use gluten-free flour and oats. Adjust the sugar based on the sweetness of the fruit you choose.
Serving and Pairings
Rhubarb crisp pairs wonderfully with vanilla ice cream, whipped cream, or a drizzle of heavy cream. It also complements a cup of tea or coffee, making it a perfect dessert for gatherings or casual family dinners.
Storage and Reheating
Store any leftover rhubarb crisp in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven at 350°F (175°C) until warmed through. Rhubarb crisp can also be frozen for up to 3 months; just ensure it’s well-covered.
Cooking Mistakes
- Using too much sugar can overpower the tartness of the rhubarb.
- Not baking long enough can result in a soupy filling.
- Forgetting to grease the baking dish can lead to sticking.
- Using old or wilted rhubarb will affect flavor and texture.
- Not letting it cool slightly before serving can cause the filling to run.
Helpful Tips
- Mix the topping ingredients until crumbly for the best texture.
- Adjust the sugar level according to your taste preference.
- Try adding nuts to the topping for added crunch.
- Experiment with spices like nutmeg 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 using it in the recipe.
How do I know when the rhubarb is done baking?
The rhubarb is done when it is bubbly and the topping is golden brown. You can also check by inserting a fork to ensure the rhubarb is tender.
Can I make this recipe ahead of time?
Absolutely! You can prepare it ahead of time and bake it just before serving. Alternatively, you can bake it and reheat when ready to serve.
What can I substitute for butter in the topping?
You can use coconut oil or a vegan butter substitute to make the topping dairy-free while maintaining a similar texture.
Is rhubarb crisp gluten-free?
This recipe is not gluten-free, but you can easily make it so by using gluten-free oats and flour in the topping.
Conclusion
Rhubarb crisp is a delightful dessert that combines the tangy flavor of rhubarb with a crunchy topping, making it a beloved classic. Easy to prepare and adaptable, it can be enjoyed warm or cold and pairs beautifully with ice cream. Whether for a family dinner or a special occasion, this dish is sure to impress!
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 unsalted butter melted
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and vanilla extract.
- Mix well until the rhubarb is evenly coated.
- Pour the rhubarb mixture into a greased 9x13 inch baking dish.
- In another bowl, combine 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.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown.
- Remove from the oven and let it cool slightly before serving.
- Serve warm with vanilla ice cream if desired.
