A Variety of Fruity
Rhubarb-Crisp Recipes

Rhubarb-crisp recipes using various fruits and gingered-rhubarb can't go wrong.

I love a crisp made with rhubarb. Any crisps actually. It's comfort food. But as good as they are, I sometimes get a bit bored with the sugar and cinnamon taste over and over again.

Certainly these ingredients play a big part but there must be other ways to spice it up.

I think I may have found a few. Take a look!

RICH RHUBARB-CRISP AND BUMBLEBERRY

1 1/4 cup flour

1 cup rolled oats

3/4 cup brown sugar

1/2 tsp. nutmeg, 1/2 tsp. cinnamon

1/2 cup melted butter

SAUCE

1 cup cold water

2 tbsp. cornstarch

3/4 cup sugar

1 1/2 tsp. grated orange peel

FILLING

1 1/2 cups chopped rhubarb

1 cup each of sliced strawberries and apples (peeled)

1 cup blueberries

Combine the flour, oats, brown sugar and spices. Add the butter. Put 1/2 of this mixture into a greased 9" pan.

In the meantime mix sauce ingredients. Cook 5 minutes over med-low heat until thickened. Stir continuously. Toss the fruits and pour over base crust in pan. Pour sauce over top. Sprinkle with the rest of the base mixture.

Bake 350F 60 minutes. Serve Warm with or without ice-cream.


This is very rich all by itself.






GINGERED RHUBARB-CRISP WITH APPLES

Toss in a large bowl:

3 large apples, sliced

2 tblsp. flour

2 cups chopped rhubarb

1 tblsp. ginger (crystallized)

Pour into a greased 9" pan

Mix Topping

1/2 cup flour

1/2 cup brown sugar

4 tblsp. cold butter (chunked)

1/2 tsp. ginger spice

1/2 cup oatmeal

Spread over Mixture

Bake 45 minutes at 350F


RHUBARB-COBBLER WITH STRAWBERRIES

Pastry

2/3 cup shortening 2 cups flour

2 tblsp. sugar

1/2 tsp. salt

5 tblsp. ice water

2 tblsp. sugar

Pre-heat oven to 400F

Cut in your shortening with flour until crumbly. Add sugar and salt. Gradually add ice water and mix until dough holds. Roll out on a floured board and cut into strips. Make some of your strips longer. This cobbler will be baked in a 9 x 13" pan.

Filling

4 tblsp. cornstarch

4 cups chopped rhubarb

1/4 cup butter

4 cups sliced strawberries

Toss these ingredients and add to your greased pan. Place the pastry strips like lattice over your mixture and sprinkle with white or brown sugar. Bake 25 - 30 minutes. A wonderful and tasty rhubarb-cobbler.


BASIC RHUBARB

5 cups rhubarb chopped

1 1/2 cups sugar

3/4 cup flour

Topping

3/4 cup flour

1 stick butter

2/3 cup oatmeal

1 1/2 tblsp. cinnamon

1/2 cup brown sugar

Toss rhubarb, sugar and flour. Let stand for 45 minutes. Pour into buttered pan.

Mix topping and put over rhubarb-crisp.

Bake 350F for one hour.


PEACH RHUBARB-CRISP

2 cups rhubarb chopped

1/2 cup brown sugar

2 tblsp. flour

2 tblsp. butter

1/4 cup oats

1/2 tsp. cinnamon

1 can sliced peaches

Drain the peaches, but save 1/3 of a cup of liquid. Mix the peaches, liquid, and rhubarb. Place in a 1 qt. glass baking dish.

Combine the rest of the ingredients until crumbly.

Spread over peach and rhubarb mixture.

Spread 1/2 cup coconut over top. (optional)

Bake at 350F for 30 minutes.

Best warm with vanilla ice cream.


RHUBARB CHERRY CRISP

1 cup pitted cherries
1 cup white sugar
5 1/2 cups chopped rhubarb
3 tblsp. all purpose flour

Mix the above ingredients and spread
in a greased 8" glass pan.

CRISPY TOPPING

1 cup white flour
1/3 cup white sugar
1/3 cup brown sugar
pinch salt
1 tsp. nutmeg
1 tsp. cinnamon
1/2 cup cold butter

Mix the ingredients, cutting in
the butter until crumbly. Spread
the crumbs evenly over the rhubarb.

Bake at 350F for approximately 40
minutes until bubbling.