11/12/2022 0 Comments Rhubarb crisp![]() Cinnamon, nutmeg, chopped pecans, and walnuts are also great additions. Brown sugar can be used in place of granulated sugar, too. Topping: Swap out rolled oats for the quick oats for a heartier topping.Otherwise, it may be too watery, and the filling will be too thin. If the fruit has a high water content, like strawberries, you may want to consider leaving out some or all of the water in the recipe. If you want to add some fruit to this recipe, cut out about 3 cups of rhubarb and replace it with the fruit of your choice. Not only do they add great flavor, but they bring sweetness that pairs well with the tartness of the rhubarb. Add Some Fruit: Apple and strawberry are commonly found in recipes alongside rhubarb.For this recipe, dice it into 1-inch pieces or a tad smaller. It doesn’t need to be peeled prior to cooking, but wash it thoroughly. The center stem is long, thin, and pinkish-red in color. Both the ends and tops should be cut away and discarded. The ends are thick and enebilbe as are the green leafy tops. Preparing the Rhubarb: Rhubarb is located in the produce section of the supermarket.Serve hot with vanilla ice cream, or cold with whipped cream. Bake 30 minutes until bubbly and golden brown. Add zest and OJ and stir well pour into a buttered 8 x 8″ baking dish. In a large bowl, mix rhubarb with the dry ingredients. Mix Topping ingredients together in a medium bowl. I made it for a dinner party ~ for our friend Peggy’s birthday. You can serve it hot with vanilla ice cream, or cold with whipped cream. It made the kitchen smell wonderful and kept it warm for our “spring” day that’s so much like winter it’s really hard to tell the difference. The timer went off, I pulled the bubbling hot crisp from the oven. Since I had the camera, I thought, Hello Girl Kitty! She’s shy too, but not so fast. While the Rhubarb Crisp was baking I looked out at the feeders and found we had a visitor I hardly ever see ~ a Tufted Titmouse! Such a cutie, with those pale peach feathers under his beak and wing and those big round eyes, not to mention the hair-do! He’s very shy and very quick, zipped in for a seed and right out, fast as a hummingbird. Īnd pop it in the oven for thirty minutes until golden brown and bubbly. Spread the rhubarb filling into a buttered 8″ square baking dish. Īnd stirred in a quarter cup of fresh squeezed orange juice.īeautiful! The rhubarb exuded juices and made a wonderful orangey-cinnamon sauce. chopped rhubarb ~ and we used three stalks.Īnd put them in a mixing bowl, along with flour, sugar, cinnamon and the zest of one orange. Then you make the Rhubarb Filling I measured my rhubarb stalks to give you an idea of how much to buy, each stalk was 18″ ~ the recipe calls for 5½c. First you make the Topping ~ with oats, brown sugar, flour, nutmeg, cinnamon, and softened butter.Ĭrumble it together with your fingers until it looks like this, then set it aside. I’ll put the recipe at the end so you can print it out. This is not a fancy dessert, but it’s perfect for a family dinner, wonderfully seasonal, old-fashioned and delicious. I thought I’d show you my recipe for Rhubarb Crisp. ![]()
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