Making Rhubarb Crisp

A simple and tasty dessert that only needs a few minutes of preparation is Rhubarb crisp. Everyone adores this simple recipe because it has the ideal ratio of sweetness to tartness.

Rhubarb crisp (or Strawberry Rhubarb Cobbler) is my go-to summertime recipe, though I also enjoy making apple crisp in the fall. Our favorite buttery crumble is baked until golden and bubbling on top of a fruity sauce.

I recently received a large package of rhubarb from my buddy Val, and the moment I saw it, I knew I would be cooking a rhubarb!

If you haven’t baked with rhubarb often, you might be unsure of how to make rhubarb. Can you eat rhubarb leaves or just the green portion? Should you peel rhubarb before making it crisp? Rhubarb is quite easy to prepare.

How to Make Crisp with Rhubarb?

Cut off the leaves and remove them from the plan. Thoroughly clean.

Rhubarb does not need to be peeled, although if the stem is particularly thick, peeling the more difficult surface might be a good idea.

For the next meals, the fresh rhubarb can be sliced and frozen.

Remember that while the green stalk is edible, the leaves should not be consumed (for humans and animals alike).

How to Prepare Crispy Rhubarb?

Making this delectable crumble dessert is simple.

1. Slice and clean your rhubarb. If you want strawberry Rhubarb crisp, prepare strawberries as well!
2. Fruit should be mixed with flour, sugar, and cinnamon.
3. Get the crisp topping ready.
4. Over the fruit layer, sprinkle the topping and bake until crisp.

Although this recipe only yields a little crisp, it is simple to double it to fill a 913 pan. This will feed a large number of people or provide you with plenty of leftovers for your household!

How to Keep Crisp Rhubarb Safe?

It can be left to sit at room temperature for a short period, just like other sweets like pie. Any leftovers should be stored in the fridge if you plan to leave them for a few days.

Can Rhubarb Crisp Be Freeze?

Rhubarb freezes quite well on its own; just wash, slice, and put in a freezer bag. Simply add straight from the freezer to the recipe if using from frozen (you may need to increase baking time slightly).

In the chilly winter months, I adore making rhubarb using frozen rhubarb. The answer is unquestionable yes—rhubarb can be frozen!

This recipe will produce the greatest rhubarb you have ever eaten, whether you use it alone or in combination with your favorite fruit.

This recipe for an old-fashioned crisp is easy, tangy, and delicious—ideal it’s for fall when the fruit is in season.

1. Turn on the 375°F oven.
2. Rhubarb should be washed, rinsed, and cut into 1/2″ pieces.
3. Combine the rhubarb with cinnamon, sugar, and flour. Put inside a 2-quart baking dish.
4. Use a fork or pastry cutter to combine the topping ingredients in a separate bowl. over the rhubarb mixture, sprinkle.
5. Bake for 35 minutes, or until the topping is brown and the rhubarb is soft.
6. 5-7 minutes to cool before serving. Add ice cream or cream on top.

Notes

Use 3 cups of strawberries and 3 cups of rhubarb to create strawberry rhubarb. Add 13 cups more flour to the filling.

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