Honeycrisp and Golden Delicious apples hold their shape well and won’t get too mushy after baking. Brown sugar lends deep molasses flavor to the topping.
Provided by: SmallRecipe.com
Total time: 68 minutes
Yield: Serves 12
Ingredients:
| Cooking spray |
| 12 ounces fresh or frozen rhubarb, thawed, cut into 1/2-in.-thick slices |
| 1 1/4 pounds Golden Delicious or Honeycrisp apples, peeled, cored, and diced |
| 2/3 cup granulated sugar |
| 2.1 ounces all-purpose flour (about 1/2 cup), divided |
| 1 teaspoon vanilla extract |
| 1/4 teaspoon ground cinnamon |
| 2/3 cup old-fashioned rolled oats |
| 1/2 cup light brown sugar (not packed) |
| 3 tablespoons unsalted butter, softened and cut into small pieces |
Steps:
- Preheat oven to 375°F. Coat a 6-cup, preferably oval, baking pan or dish with cooking spray. Combine rhubarb, apples, granulated sugar, 2 tablespoons flour, vanilla extract, and cinnamon in a medium bowl; toss well, and place in prepared baking dish. Combine remaining 6 tablespoons flour, oats, and brown sugar in a bowl; mix well. Add butter to mixture; rub in with your hands until the mixture begins to hold in clumps when compressed. Sprinkle oat mixture evenly over rhubarb mixture in baking dish. Bake at 375°F until topping is golden brown, filling is thick and bubbly, and fruit is tender, about 50 to 55 minutes. (Cover loosely with foil if the top begins to brown too quickly.) Cool 15 minutes before serving.
Nutrition Facts:
Calories 161, Carbohydrate 32 g, Cholesterol 8 mg, Fat 3.4 g, Fiber 2 g, Protein 2 g, Saturated Fat 1.9 g, Sodium 4 mg, Sugar 22 g
Well, I love apple crisps and rhubarb crisp – but didn’t like the strawberry. I took a few recipes I found and mixed and matched and got something that everyone loved. Hope you do as well. Apples-to-rhubarb mixture can be tweaked depending on how much you like rhubarb or how tall you want the crisp to be.
Provided by: SmallRecipe.com
Categories: Dessert
Total time: 1 hours 15 minutes
Prep time: 20 minutes
Cook time: 45 minutes
Yield: 1 9×13-inch crisp
Ingredients:
| 6 large apples, cored and diced |
| 1 cup diced rhubarb |
| 1 cup white sugar |
| ¼ cup all-purpose flour |
| 1 teaspoon ground cinnamon |
| 1 ¾ cups quick cooking oats |
| 1 ½ cups all-purpose flour |
| 1 cup brown sugar |
| 1 cup chilled butter, cut into pieces |
| 2 tablespoons white sugar, or to taste |
| ½ teaspoon ground cinnamon, or to taste |
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13-inch baking dish.
- Mix apples, rhubarb, 1 cup white sugar, 1/4 cup flour, and 1 teaspoon cinnamon in a bowl until thoroughly combined; spread fruit mixture into bottom of prepared baking dish.
- Mix quick oats, 1 1/2 cup flour, and brown sugar in a separate bowl; cut butter into the oats mixture until crumbly. Spread the oats mixture evenly over the fruit mixture. If desired, combine 2 tablespoons white sugar with 1/2 teaspoon cinnamon in a small bowl and sprinkle cinnamon sugar over the top of the crisp.
- Bake in the preheated oven until the fruit is bubbling and thick and the topping is golden brown, about 45 minutes. Let cool 10 to 15 minutes; best served warm.
Nutrition Facts:
Calories 357.6 calories, Carbohydrate 59.2 g, Cholesterol 32.5 mg, Fat 13.2 g, Fiber 3.7 g, Protein 3.2 g, Saturated Fat 7.9 g, Sodium 93.3 mg, Sugar 38.3 g
Australian Gourmet Traveller fast dessert recipe for stewed rhubarb and apple with roasted chestnuts
Provided by: SmallRecipe.com
Categories: Dessert
Yield: Serves 6
Ingredients:
| 1 kg rhubarb, trimmed and coarsely chopped (1 bunch) |
| 500 gm golden delicious apples, peeled, cored and coarsely chopped (about 3) |
| 220 gm granulated sugar (1 cup) |
| ½ tsp ground cinnamon |
| 500 gm chestnuts |
| 20 gm unsalted butter |
| 1 cup double cream |
Steps:
- Place rhubarb, apples, sugar and ¼ cup water in a large saucepan and bring to the boil, cover and cook over medium heat for 10 minutes or until tender. Add cinnamon and cook, uncovered for 5 minutes, stirring occasionally until well combined.
- Meanwhile, using a sharp knife, cut a cross in the end of each chestnut and place in a roasting pan. Roast at 220C for 5 minutes or until skin has softened, cool slightly, then carefully peel chestnuts while still warm.
- Heat butter in a large frying pan until foamy, add chestnuts and stir over medium-high heat, for 5 minutes or until golden.
- Serve stewed rhubarb and apple warm or at room temperature, with warm roasted chestnuts and spoonfuls of cream.
Nutrition Facts:
ServingSize Serves 6
How to cook rhubarb and apples in the oven?
Preheat the oven to 180°C (fan 160°C/356°F/gas 4). Melt the butter in a large saucepan then gently fry the rhubarb for 3 minutes. [Optional] Turn up the heat, add the port and let it sizzle for a minute. Lower the heat again. Add the sugar and apples, stir and cook for 2 minutes.
How to cook apple cider vinegar with rhubarb?
Combine apples, rhubarb, apple cider, sugar, and cinnamon in a large saucepan. Cover and cook over medium heat for 20 minutes. Transfer to a mixing bowl and mix on medium-high speed until all chunks are gone. Serve warm. 87 calories; protein 0.3g; carbohydrates 22.4g; fat 0.1g; sodium 4.3mg.
How do you cook with rhubarb and cinnamon?
Sprinkle the rhubarb mixture with cinnamon, 1/4 teaspoon salt, and 3 tablespoons flour; toss. Spoon rhubarb mixture into prepared crust.
What to do with Granny Smith apples and rhubarb?
I chopped up Granny Smith apples and rhubarb for this recipe. I added a little water to a large saucepan and tossed in the apples and rhubarb. I like my applesauce on the tart side so I only added a ¼ cup of sugar.