Rhubarb Crisp Recipe - Laura Vitale - Laura in the Kitchen Episode 578
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Rhubarb Crisp Recipe - LeGourmetTV
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This dessert is a spring and early summer treat - but you could use frozen rhubarb and enjoy it all year long.
Ingredients:
4-6 cups (1 - 1.5 L) Rhubarb cut into ½ pieces (Fresh or Frozen)
¾ cup (175 mL) sugar
¾ cup (175 mL) sugar (another)
¾ cup (175 mL) flour
1 Tbsp (15 mL) instant / minute tapioca (if using frozen rhubarb)
Topping:
¾ cup (175 mL) flour
½ cup (125 mL) butter, cubed & frozen
1 Tbsp (15 mL) ground cinnamon
¾ cup (175 mL) quick oats
½ cup (125 mL) brown sugar
Method:
Preheat oven to 375ºF (190ºC)
Cover rhubarb with 3/4 cup sugar and set aside 1 hour
Add another 3/4 cup sugar, flour and mix. If you use frozen rhubarb you could add some minute tapioca at this stage.
In a food processor pulse together flour, frozen cubed butter, and ground cinnamon. Pour into a bowl and mix with oatmeal and brown sugar. Pour rhubarb into a buttered 8x8 baking dish. Cover rhubarb with the topping.
Bake for 45 to 60 minutes, or until top is crisp and rhubarb is tender.
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Recipe of the Day: Strawberry Rhubarb Crisp | Barefoot Contessa: Cook Like a Pro | Food Network
Ina uses tender rhubarb and fresh strawberries in an old-fashioned crisp.
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Blackberry Rhubarb Crisp Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Blackberry Rhubarb Crisp. This delicious Blackberry Rhubarb Crisp is a mixture of warm and sweet baked rhubarb and blackberries all muddled together with a sweet and crunchy streusel.
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STRAWBERRY RHUBARB CRISP RECIPE
This classic STRAWBERRY RHUBARB CRISP RECIPE is the creation of our dear friend Julie Van Rosendaal, who uses the right amount of fresh fruit balanced with some sweetness and a flavourful crispy topping.
Carol and I sure feel lucky whenever we get together with other food-loving friends, many of whom share our love of good food and good times with good friends. Make this STRAWBERRY RHUBARB CRISP RECIPE and you may end up with even more friends!
You may remember one of our favourite posts from last summer, HOMEMADE STRAWBERRY RHUBARB ICE CREAM. That too came from Julie Van Rosendaal, cookbook author, food columnist for the Globe and Mail, CBC Radio One personality and all-around wonderful human being!
Visit Julie’s site, DINNER WITH JULIE - and after that - check out our list of her stellar cookbooks in the AMAZON links in our story if you’d like to purchase one.
I sent her an email a few weeks back asking what we should be serving this summer. Within moments, she responded, “STRAWBERRY RHUBARB CRISP”. Before turning this post over to Julie, I should mention how fabulous the recipe turned out. All of us - myself, Carol and her kids - devoured it.
Now over to Julie with her take on this fabulous dessert! Everyone should try this STRAWBERRY RHUBARB CRISP RECIPE.
Nothing says summer more loudly than a bubbling fruit crisp — stone fruit (peaches, apricots, and plums from our neighbours in the Okanagan) in late summer, and strawberry-rhubarb in early summer, when back alleys are abundant with the stuff. I forage for rhubarb and add locally grown strawberries for as long as that window is open — it’s short, in Alberta — and top the juicy, ruby-red fruit with a rubble of oats and flour from Highwood Crossing in High River, rubbed together with butter and brown sugar.
It’s far less fussy than pie, and the absolute best vehicle for vanilla ice cream. It’s also perfect for serving a crowd — you don’t have to fuss with multiplying a recipe — and is wonderful on summer mornings for breakfast, with a steaming cup of coffee.
Rhubarb Crisp - Strawberry and Rhubarb Crisp Recipe
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Strawberry Rhubarb Crisp
Learn how to make this easy and delicious strawberry rhubarb crisp! What better way to celebrate springs arrival than to use two of the earliest crops there are in this amazing dessert!
What you'll need:
1 lb. fresh strawberries*
1 lb. fresh rhubarb (about 4 medium stalks)*
3/4 cup sugar
1/4 cup corn starch
2 Tbsp orange juice
1 tsp cinnamon
For the topping:
1 stick (1/2 cup) butter or margarine
1 cup oats (instant or regular is fine)
1/2 cup packed brown sugar
1/3 cup all-purpose flour
Roughly chop the strawberries and rhubarb into 1/2 pieces and put into a large bowl. Add in the sugar, corn starch, orange juice and cinnamon. Stir to coat the berries and rhubarb. Pour into an un-greased 9x9 baking dish and set aside. In a medium bowl, melt the butter or margarine. Add in the oats, brown sugar and flour. Stir to combine. The mixture will be wet and sticky, not crumbly. Evenly distribute the topping over the fruit. Bake in a preheated 375*F oven for 45-50 minutes or until golden brown and bubbly. Let cool slightly before serving to allow fruit sauce to set up. Serve warm with a scoop of vanilla ice cream. Enjoy!
*I prefer to use fresh strawberries and rhubarb however you can use whole frozen if you wish. Local grocery stores usually stock frozen rhubarb in the spring in the freezer aisle with the frozen fruits so if you can't find fresh, that is perfectly acceptable. Let thaw slightly before using but do NOT drain.
Classic Rhubarb Crisp
The classic combination of sweet strawberries and rhubarb gets even better with a buttery oat topping. Serve warm with a scoop of vanilla ice cream!
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How to Make a Rhubarb Crisp
How to make a delicious and easy rhubarb crisp! For the fill recipe head to the website here:
Easy Rhubarb Crisp Recipe - GardenFork #13
Easy Rhubarb Crisp, a classic rhubarb recipe, similar to rhubarb crumble or cake.
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Rhubarb stalks are fine to eat, but the leaves may make you sick because they have a large amount of oxalic acid in them, similar to spinach leaves. We have more rhubarb recipe and rhubarb growing info vids here:
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Produced by GardenFork Media LLC ©2013 all rights reserved All embeds must live link to GardenFork.TV. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees Music: Happy Hour, Composed by Dale Herr (ASCAP) , Toast Factory Publishing (ASCAP) Recording Licensed from the UniqueTracks Production Music Library Inc. Watch DIY GardenFork Here:
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How To Make Rhubarb Crisp | Keto Crumble Topping That's Actually CRISPY!
How To Make Rhubarb Crisp | Keto Crumble Topping That's Actually CRISPY!
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How To Make Rhubarb Crisp | Keto Crumble Topping That's Actually CRISPY!
How To Make Rhubarb Crisp | Keto Crumble Topping That's Actually CRISPY!
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Rhubarb Crisp recipe
RECIPE:
This Rhubarb Crisp recipe is loaded with brown sugar streusel, and bakes up with a crispy, crunchy oatmeal topping! It is sweet and tart and just begs for a big scoop of vanilla ice cream. Includes step by step RECIPE VIDEO so you can follow along when you're making it!
5-ingredient rhubarb crisp
Food expert Claire Tansey makes her grandma's rhubarb crisp recipe. It's super easy and great for spring!
How to Make Rhubarb Crumble | Gordon Ramsay
Gordon Ramsay demonstrates how to make caramel with Patsy Kensit on the Cookalong Live. The caramel coats rhubarb for rhubarb crumble. Plus Gordon adds ginger and rum to flambee for added flavour.
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EASY STRAWBERRY RHUBARB CRISP
#weekendatthecottage #easydeliciousrecipes #crisp #easydessert
NEED A DESSERT IN A HURRY? TRY THIS EASY STRAWBERRY RHUBARB CRISP!
It’s a real pleasure making my friend Julie’s recipe for EASY STRAWBERRY RHUBARB CRISP. Make it once and you’ll understand how perfect it is, especially if you’re pressed for time and want a dessert that’s super fabulous. Feel free to make it for friends and give them the recipe too! In our minds, everyone should be making this scrumptious treat.
Here are a few tips on making EASY STRAWBERRY RHUBARB CRISP:
SUMMER FLAVOURS
Because this recipe puts fresh strawberries and rhubarb to good use, folks up in cottage country often say it tastes like summer. For best results, try to find locally grown strawberries, or even better, pick your own if you can. The deep, ruby-red colour and sweet, almost honey-like flavour are most desirable.
Using fresh rhubarb for this recipe is another wise move. Not only is it tart and tangy but it also has a striking reddish colour that adds to the appetizing look of the crisp. Call ahead to your local market or farmstead to make sure they have rhubarb, then just rinse, discard the leaves and get baking.
GET YOUR FILL
There's nothing complicated in the ingredients, so you should be able to find everything you need at your local supermarket. If you’re up in cottage country, we bet the marina or local tuck shop carries this stuff too! Best to buy extra ingredients so you can make the recipe to order. I am not joking, it’s very popular.
COLOUR FULL
As mentioned, prepare for a happy moment when making this recipe. Stirring up the strawberries and rhubarb brings together a very appealing colour combination. The graduations of reds, crimsons, sage and vibrant green is really something. Take a pic and post it on a favourite social platform using #weekendatthecottage so we can marvel at it too!
TOPPING
The topping has all the hallmarks of a traditional crisp: rolled oats, butter and dark brown sugar. It’s a great combo, but the inclusion of cinnamon and an oat flour in this recipe both boost the flavour and help it further get a good, golden crisp when baked.
DISHES AND BUBBLES
I laughed out loud when I brought the STRAWBERRY RHUBARB CRISP out of the oven; it was slightly inflated and the filling was so hot, bubbles popped as it cooled. One thing to remember, you’ve got to make this dessert in an oven-safe casserole dish.
À LA MODE MODE
This crisp is way less fussy than pie, but should still get a little “à la mode” when you serve it. We like this HOMEMADE VANILLA ICE CREAM, but if store-bought is the only option, we’ll never tell - go for it! Of course, you can also serve this dessert all fancy in footed glass stemware with a dollop of whipped cream. Again, up to you.
Give our EASY STRAWBERRY RHUBARB CRISP a try – you'll enjoy every single bite!
INGREDIENTS
For the fruit filling:
4 cups fresh strawberries, hulled, halved and sliced
3 cups rhubarb, chopped
3/4 cup granulated sugar
2 tablespoons unbleached all-purpose or oat flour
For the topping:
1 cup rolled oats
1/2 cup unbleached all-purpose or oat flour
1/2 cup dark brown sugar, packed
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
1/2 cup butter, chilled and cut into chunks
INSTRUCTIONS
1) Preheat the oven to 375˚F with the oven rack in the middle position.
2) Put the strawberries and rhubarb in a medium bowl and toss together. Sprinkle with sugar and flour, then toss to coat.
3) Place oats, flour, brown sugar, cinnamon and salt in a bowl and stir together. Add chunks of butter. Using your fingers, rub mixture together until blended and crumbly.
4) Spill the fruit mixture into an 8 x 11-inch or 8 x 8-inch oven-safe baking dish, spreading it out in even layer. Scatter the topping over the fruit mixture.
5) Transfer to oven and bake for 45 minutes or until the fruit is soft and bubbling, and the topping is pale golden and crunchy. Serve warm with ice cream or whipped cream.
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RHUBARB CRUMBLE RECIPE
A delightful Rhubarb Crumble served with Custard, Ice cream or just cream. How do you like yours served? ......SUBSCRIBE so you never miss a new video:
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You will Need
500g / 1lb of Rhubarb
A squeeze of Lemon Juice
60g / 2oz Butter
100g / 3.5oz of Soft Brown Sugar
For the Crumble Topping
200g / 7oz All Purpose Flour
125g / 4oz Butter
100g / 3.5oz of Rolled Oats
100g / 3.5oz ofBrown Sugar
50g / just under 2oz of Ground Almond
Cooking temperature 180'C / 350'F for 30 to 45 minutes
For full written Instructions check out my Website here:
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Raspberry Rhubarb Crisp- Martha Stewart
Rhubarb is delicious paired with sweet fruits such as raspberries -- or strawberries or peaches -- to temper its tartness.
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Rhubarb Crisp Recipe, How to grow and cook rhubarb
From the GardenFork Archive, one of our early shows, how to grow and bake rhubarb. In this show, we talk about how to grow rhubarb and how to make a rhubarb crisp recipe. And you get to see Henry when she was a young puppy. iTunes only lists the 100 most recent GF shows, all the older ones are on our site, GardenFork.TV © GardenFork Media LLC All Rights Reserved Watch DIY GardenFork Here:
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Strawberry Rhubarb Crisp Recipe
Need a tasty summer dessert recipe? Look no further than Steven Gundry MD's lectin free strawberry rhubarb crisp recipe — it’s perfect for this time of year, when it’s strawberry season.
Ingredients:
2 cups sliced rhubarb (fresh or frozen and thawed)
1 cup sliced fresh strawberries*
½ cup erythritol
Juice of ½ lemon
½ tsp xanthan gum (optional, for a firmer filling)
½ cup finely chopped toasted walnuts
¾ cups blanched almond flour
2 Tbsp coconut flour
1 tsp cinnamon
4 Tbsp coconut oil or grass-fed butter
*If in season. If not, omit strawberries and add an additional cup of rhubarb, along with ¼ cup of erythritol.
Instructions:
Preheat oven to 375. Grease an 8x8 baking dish with coconut oil and set aside.
In a large bowl, combine the rhubarb, strawberries, erythritol, lemon juice, and xanthan gum. Set aside.
In a smaller bowl, mix walnuts, almond flour, coconut flour and cinnamon until well combined.
Add coconut oil and process with 2 forks (or clean fingers) until a crumble forms.
Transfer rhubarb mixture to the baking dish, and top with the crumble.
Bake for 25 minutes, until the top is golden brown and the filling is bubbly. Let cool at least 10 minutes before serving (try it with coconut milk ice cream for a special treat)
How to make Rhubarb Crumble - Super Easy Dessert Recipe!
Rhubarb Crumble is an easy dessert to prepare, its healthy and very, very tasty! Here in Ireland, Spring is kicking off! The leaves are starting to bud and there is a bit more of a stretch in the evening. Rhubarb is always one of the first ‘fruits’ of the season. Technically a veg but we usually use it as a fruit.
Here is the recipe:
This recipe is dairy, sugar and if you use gluten free oats its gluten free too, so party on! It’s super tasty too and if you start trying it you could end up eating half of it!
All the best,
Dave & Steve.
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Strawberry Rhubarb Crisp recipe | The Recipe Rebel
This Strawberry Rhubarb Crisp is a sweet and tangy summer dessert with the crunchiest brown sugar streusel! Don’t forget the ice cream!
PRINTABLE RECIPE:
How to Make Easy Rhubarb Crisp Recipe
Simply the best classic rhubarb crisp recipe. This simple and delicious rhubarb crisp is made without oats and uses a 9x13 pan.
How To Make Strawberry Rhubarb Crisp Recipe
Learn how to make this strawberry rhubarb crisp that makes a great dessert. Great balance of sweet and tart makes this awesome. Fresh from my garden. Hope you like it.
Pre-heat oven 375 F
- 5 cups chopped rhubarb
- 2 cups chopped strawberries
- 1 cup sugar
- 5 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Topping
- 1 1/4 cup flour
- 3/4 cup brown sugar
- 1/2 cup roll oats
- 1/2 cup large roll oats
- 3/4 cup melted sated butter
- 1/4 teaspoon salt
Rhubarb Crisp
Sweet and tangy strawberry rhubarb crisp makes a delicious springtime dessert! Full of fresh strawberries and rhubarb, this is an easy dessert you’ll love.
#SundaySupper
BEST RHUBARB CRISP EVER
INGREDIENTS:
1 ½ pounds rhubarb
juice and zest of 1/2 orange
¼ cup white sugar
6 tablespoons cold butter
¾ cup brown sugar
½ cup all-purpose flour
dash of cinnamon
pinch of salt
½ cup rolled oats
½ cup walnuts or pecans
Apple Rhubarb Crisp Recipe
Apple Rhubarb Crisp Recipe
My all time favorite dessert RHUBARB CRISP!
After a few days of technical difficulties???????? I'm happy to FINALLY share with you my latest recipe for my all time favorite dessert!! So without further ado...HAPPY FRIDAY!!! Scroll down????????to get the directions as well as all the ingredients so you can make your own delicious rhubarb crisp at home!
By making homemade food, farmhouse furniture and crafts, I bring the comforts of home to the big city.
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Ingredients:
• 5 Cups Fresh Rhubarb - Sliced
• 3/4 Cup Granulated Sugar
• 1/2 Cup Rolled Oats
• 1/2 Cup Brown Sugar
• 1/4 Cup and 3 TBS All Purpose Flour
• 1/4 TSP Ground Cinnamon, Nutmeg, and Ginger
• 1/4 Cup Butter
• 1/4 Cup Chopped Nuts or Flaked Coconut (optional)
1. Preheat oven to 375°
2. Slice rhubarb and place in a 2-quart baking dish.
3. Top rhubarb with granulated sugar and 3 TBS flour. Stir to evenly coat rhubarb.
4. For the topping, mix together oats, brown sugar, remaining flour, cinnamon, nutmeg, and ginger.
5. Cut in butter with fork or pastry blender.
6. Stir in the nuts or flaked coconut (optional)
7. Sprinkle topping over rhubarb
8. Bake for 30-35 minutes at 375° until fruit is tender and topping is browned.
9. Serve warm with vanilla ice cream.
**Let me know in the comments how your crisp turned out! **
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Rhubarb Crisp! Plus other easy rhubarb recipes
Improvise your own easy rhubarb desserts!
Go to to create a free account and use the switcher-swapper now! Plus download my rhubarb crisp cheat sheet for free.
Thanks for watching!
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Transcript:
Rhubarb crisp? People just don't get super excited about it like they do… say about strawberry rhubarb pie. Who doesn't love pie? Hungry yet? Well unlike pie, rhubarb crisp is quick to make. Plus you can't mess it up.
Hi, Micaela, here, creator of the kitchenlister recipe finder, an online tool to help you cook with only the ingredients you have in your kitchen right now. Lots of people love strawberry rhubarb pie. You know what's better, cherry rhubarb pie. And so is plain rhubarb pie. Whatever your favorite is, you can modify it to make rhubarb crisp. Today, I'll provide some tips for improvising rhubarb crisp. And if you're really lazy, I have an even simpler idea. Right now, the key is to go to the farmers market and stock up on those large piles of rhubarb that you'll find. It freezes beautifully and it's great to have around for year-round cooking. You can use frozen rhubarb in almost any recipe that calls for fresh. Just remember, if you want the rhubarb to keep its shape, watch it carefully so it doesn't break down too much.
A basic crisp is a fruit filling plus a sweet topping. A good rule of thumb here is for every cup of fruit, make a third cup of the topping. The nice part is it's no big deal if the mixture doesn't thicken enough because there's no bottom crust to get soggy. You may not even need to thaw the fruit first, just toss it all together until the sweetener and the thickener are dissolved. You can vary the sweetener; use white or brown sugar, honey, or maple syrup. Common thickeners are cornstarch, flour or instant tapioca. The crisp topping is also easy to make. Traditionally, it includes flour, sugar and cold butter. Again, use brown or white sugar. And you don't have to use all-purpose flour; try whole-wheat flour or other whole-grain flours. You basically put everything in a bowl, rub it all together with your fingers before spreading it over the fruit. You want the topping to be crumbly - not pasty – so don't overmix it. Rolled oats are a very common addition and so are nuts, especially walnuts or pecans. Just make sure to chop them up. And add ground spices – cinnamon is probably the most common choice here – plus a pinch of salt. Bake at 375 until the juices are bubbling and the topping has browned and that's it! You can also double the topping recipe and freeze some of it for next time - an even quicker dessert!
Now if all that still sounds too hard, you don't have to give up on dessert yet! Let's look at my kitchenlister website to see if we can find something even easier. You can see here I have over 300 ingredients in my kitchen. I've actually already updated the tool to include rhubarb, fresh strawberries, and other baking staples – all things I have on hand right now. I won't be covering it today but I will be showing more about updating your pantry list in future videos so subscribe now so you don't miss that. I've already narrowed my recipe results to only include rhubarb and only look at desserts. You can see the recipes include sauces, crumbles, granitas, but the most common by far are compotes. And since fresh strawberries are still in season, I'd like to try this Rhubarb and Strawberry Compote with Fresh Mint. With only five ingredients, most of them are in the title so it must be easy, right?
So I simply simmer the rhubarb with sugar and water until it softens. You can let it break down more if you want to. Then I stir in the fresh sliced strawberries and the chopped mint and I'm done! You could serve it warm with pound cake but I'm going to be serving it over ice cream so I want to chill it first. And as an added bonus, any leftovers would be great with yogurt for breakfast.
Both the rhubarb crisp and the rhubarb compote can be easily improvised. Vanilla is almost essential here but almond extract (or your favorite almond-flavored liqueur such as Amaretto) would be good, especially in the sour cherry-rhubarb combination. Add anise seeds to either the fruit mixture or the topping. And on a hot day, why not make the rhubarb crisp on the grill instead? Or puree the rhubarb compote and turn it into sorbet! In fact, that's the beauty of rhubarb. It's only available for a fairly short season but frozen rhubarb is great to have around for year-round cooking. For example, in winter, replace the fresh mint with fresh rosemary. And any of the fresh fruit, such as strawberries, cranberries, cherries, raspberries, could all be replaced with frozen fruit. Or use dried fruits like apricots or seasonal fresh fruit like apples and pears. Almost any fruit is good with the tartness of rhubarb. Leave me a comment about your favorite rhubarb recipes. And if you don't have any in your freezer, well then go buy some.
RHUBARB CRISP
How to make Rhubarb Crisp. You have to try this, it is delicious.
Harvesting Rhubarb & Baking a Crisp! ????????????// Garden Answer
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