Tag Archives: rhubarb

Rhubarb Crisp Three Ways

Crisps are lovely, they give you the allusion of a healthy dessert, well as desserts go they are closer to fruit on the healthy scale, say compared to cheesecake.  A few servings of fruit along with some butter and sugar.  All good!

I had enough rhubarb to make three different crisps.  Having scoured the internet for recipes I settled on the following three:  Rhubarb and Strawberry, Rhubarb and Sour Cherry, and Rhubarb and Mango.  I was originally planning on making a rhubarb only one, but these combinations sounded so good.  They also had three different toppings, appealing to my never ending quest to find the “perfect” whatever I am looking for, in this case crisp topping.

Rhubarb and Strawberry Crisp:

This choice was inspired by Mark Bittman’s recipe in the NY Times.  The addition of orange zest was awesome.  Since I had a lemon already juiced, I used it instead of the orange juice that he had suggested, but the next time I make this, I will use both the orange juice and zest, it was a great addition.

Filling:

  • 2-3 c Rhubarb cut into 1 inch pieces
  • 2-3 c strawberries sliced
  • 1/4 c sugar
  • 1 Tbsp lemon juice
  • zest from one small orange

Topping:

  • 3/4 c brown sugar lighly packed
  • 1/2 c flour ( I used unbleached but AP would work here too)
  • 3/4 tsp cinnamon
  • 1/2 c oatmeal (rolled)
  • 1/2 pecans
  • 6 Tbsp butter

Heat oven to 350F, spray or butter a 8″ square baking dish.

Mix Rhubarb, strawberries, sugar, lemon juice, orange zest in baking dish.

Mix in a food processor the brown sugar, flour, cinnamon, pinch of salt for a few seconds, add the butter chopped into six tablespoon portions, until it starts to clump together (about 20, 1 second pulses), then add oatmeal and pecans pulse for a few more seconds till they are mixed in.  Spread on top of fruit.

Bake until golden brown, approximately 45min.

Rhubarb Sour Cherry Crisp:

Found this recipe in Canadian Living.

Filling:

  • 1 c jarred sour cherries (that’s all I could find at this time of year)
  • 6 c Rhubarb cut into 1″ pieces
  • 3/4 c white sugar
  • 2 Tbsp flour

Topping:

  • 1 c flour
  • 2/3 c white sugar
  • 1/8 tsp nutmeg, cinnamon, and salt
  • 5 Tbsp unsalted butter cut into 1 tbsp pieces

Heat oven to 350F, spray or butter a 8″ square baking dish.

Drain and squeeze out excess juice from the cherries.  Not really required if you are using fresh or dried ones.  Mix in baking dish with rhubarb, sugar and flour.

In a food processor combine flour, sugar, cinnamon, nutmeg and salt.  Add in cut up butter and pulse for 20, 1 second pulses till the mixture forms clumps.  Spread on top the fruit.  Bake till golden approximately 45min.

Rhubarb Mango Crisp:

Found this recipe on FoodNetwork.ca

Filling:

  • 1/3 c white sugar
  • 2 Tbsp cornstarch
  • 3 c Rhubarb cut into 1″ pieces
  • 2 Mangos (ripe) cut into 1/2″ pieces
  • 1 Tbsp lemon juice
  • zest from one lemon
  • 1 tsp minced ginger

Topping:

  • 1 c oatmeal
  • 1/2 c flour
  • 10 Tbsp butter cut into 1 tbsp pieces
  • 2/3 c brown sugar
  • 1/2 c unsweetened flaked coconut

Heat oven to 350F, butter or spray a 8″ square baking dish.

In  a bowl combine sugar and cornstarch, mix in rhubarb, mangos, lemon juice and zest and ginger.  Place fruit into prepared dish.

In a food processor combine oatmeal and flour.  Add butter pieces pulse for approximately 20, 1 second pulses till the mixture starts to look clump, mix in brown sugar and coconut.  Spread over fruit.

Bake till golden brown, approximately 45min.

The Verdict:


I really liked the topping and the orange flavour of the Strawberry recipe.  I also really enjoyed the addition of the coconut and mango in the last recipe.  I wish I had not forgotten to add the ginger.  It just means I will have to make this one again.  I think the addition of the cornstarch to the fruit gave it a nice consistency, it wasn’t runny at all.  Next time I would add cornstarch to the strawberry rhubarb crisp as well.  It was a bit runny.

The sour cherry recipe was so so.  I am not sure if it was the jarred cherries, but it just wasn’t at the same level as the other two.   Also the topping really sucked.  It was pale, didn’t really crisp up and tasted bland.  It just wasn’t as good as the ones with oatmeal.  Maybe I should have used more butter.  But I am not planning on making this recipe again, unless I find some fresh sour cherries, but I will definitely use another topping.

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