     |
A Variety of Rhubarb-Crisp Recipes with Pizzazz!
I love rhubarb-crisp. Any crisp actually. It's a 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 STRAWBERRY COBBLER 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.
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.
Please come back again for updated recipes.
|
