Rhubarb Crisp Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 3/4 cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb or frozen rhubarb, thawed
2 cups sliced peeled apples or sliced strawberries
1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter, melted
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Vanilla ice cream, optional
|
|
Directions: |
Directions:In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet.
In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.
Test Kitchen Tips |
|
Personal
Notes: |
Personal
Notes: Cinnamon comes in two basic types: Ceylon and cassia. Ceylon cinnamon’s delicate, complex flavor is ideal for ice creams and simple sauces. The spicy, bolder cassia cinnamon (often labeled simply as cinnamon) is preferred for baking. Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
|
|
This recipe for Rhubarb Crisp is from