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
|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|
- 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.
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
Total time: 1 hours 15 minutes
Prep time: 20 minutes
Cook time: 45 minutes
Yield: 1 9×13-inch crisp
|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|
- 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.
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
Pair fresh sliced rhubarb with sliced Granny Smith apples and add a little cinnamon and sugar for this delicious rhubarb-apple pie.
Provided by: SmallRecipe.com
Total time: 1 hours 13 minutes
Yield: Serves 12 (serving size: 1 wedge)
|½ (14.1-ounce) package refrigerated pie dough (such as Pillsbury)|
|3 ½ cups sliced fresh rhubarb (about 1 1/4 pounds)|
|1 cup granulated sugar|
|1 tablespoon fresh lemon juice|
|2 Granny Smith apples, peeled, cored, and sliced|
|½ teaspoon ground cinnamon|
|.38 teaspoon salt, divided|
|4.22 ounces all-purpose flour (about 1 cup), divided|
|½ cup packed brown sugar|
|6 tablespoons cold butter, cut into small pieces|
|⅓ cup chopped walnut halves|
- Preheat oven to 425°.
- Place pie dough on a lightly floured work surface; roll into a 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Turn edges under; flute. Combine rhubarb, granulated sugar, juice, and apples; toss. Sprinkle the rhubarb mixture with cinnamon, 1/4 teaspoon salt, and 3 tablespoons flour; toss. Spoon rhubarb mixture into prepared crust.
- Weigh or lightly spoon remaining 38 ounces flour (about 3/4 cup) into a dry measuring cup; level with a knife. Combine 38 ounces flour, remaining 1/8 teaspoon salt, and brown sugar in a medium bowl; cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Stir in walnuts. Sprinkle butter mixture evenly over rhubarb mixture. Bake at 425° for 15 minutes.
- Reduce oven temperature to 375° (do not remove pie). Bake at 375° for 30 minutes or until golden and bubbly (shield edges of crust with foil if it gets too brown). Let pie stand on a cooling rack for 15 minutes before slicing.
Calories 296 calories, Carbohydrate 46.2 g, Cholesterol 15 mg, Fat 12.4 g, Fiber 1.5 g, Protein 2.6 g, Saturated Fat 5.4 g, Sodium 192 mg
How do you cook with Apple Rhubarb and sugar?
In a large fry pan or chef’s pan over medium heat, place the apple, rhubarb and one tablespoon of sugar with half a cup of water. Bring to the boil and reduce the heat to a simmer.
How to cook rhubarb and apples for ice cream?
Combine the rhubarb and its liquid, apples, vanilla extract, and lemon juice in a large pot. Cook: Bring to a boil and turn down the heat. Place a lid on top but leave a crack open. Simmer on medium-low heat for 8-10 minutes or until the rhubarb breaks down and the apple pieces are softer.
What temperature do you cook rhubarb in the oven?
Heat the oven to 200C/180C fan/gas 6. Toss the rhubarb, apples, vanilla and sugar together in an ovenproof dish and roast for 10 mins. Mix the flour and ginger, if using, together in a large bowl.
Is Rhubarb Apple Crisp Sugar Free?
As a result, your rhubarb apple crisp can be completely sugar free and healthy, while still being totally delicious. There are ultimately four ways to serve this apple and rhubarb crumble.