Monday, April 30, 2012

Simple Rhubarb Crisp

For sweet treat night our family was craving something rhubarb. I looked and looked for a rhubarb recipe that didn't include strawberries or other scary ingredients. Although our initial thought was to make pie, the crisp worked much better after soccer on a Friday night. I made some very small changes to following recipe, which I found on Kitchen Simplicity. It was absolutely delicious. Everyone has already asked for me to make it again this week!

Rhubarb Crisp

Rhubarb Filling
  • 4 cups chopped fresh or frozen (thawed) rhubarb
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla
  1. Place rhubarb in an 8×8 pan or divide between 6 ramekins.
  2. Mix together sugar and cornstarch in a small saucepan, stir in water. Bring to a boil. Remove from heat and stir in vanilla. Pour over rhubarb.
Crisp Topping
adapted from Fresh with Anna Olson
  • 1/2 cup flour
  • 1/2 cup rolled oats
  • 1/3 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • pinch salt
  • 1/2 cup chopped walnuts
  • 5 tablespoons butter, melted
  1. Mix together flour, oats, sugar, cinnamon, salt and walnuts. Stir in melted butter until even distributed. Crumble over filling.
  2. Bake at 350ºF for 45 min or until rhubarb is cooked through and filling is bubbly.
Makes enough for an 8×8 inch square (9 inch round) baking pan or 6 ramekins.
To Make Crisp Topping Ahead
  1. Mix together flour, oats, sugar, cinnamon, salt and nuts.
  2. Store in an airtight container or plastic bag. (If you’re worried about the nuts going rancid before use, you can store the mixture in the freezer)
  3. To use: Mix in melted butter and crumble over top of fruit.
Print Recipe

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