When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it’s made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring’s first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake — it is nearly effortless and as good or better than a pie.
Provided by: SmallRecipe.com
Total time: 1 hours
Yield: 6 to 8 servings
Ingredients:
| 6 tablespoons cold butter, cut into small pieces, plus more for greasing pan |
| 2 1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups) |
| 1/4 cup white sugar |
| 1 tablespoon orange or lemon juice |
| 1 teaspoon orange or lemon zest |
| 3/4 cup brown sugar |
| 1/2 cup all-purpose flour |
| 1/2 teaspoon cinnamon, or to taste |
| Pinch salt |
| 1/2 cup rolled oats |
| 1/2 cup pecans |
Steps:
- Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
- Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
- Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
Nutrition Facts:
@context http//schema.org, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, Saturated Fat 6 grams, Sodium 48 milligrams, Sugar 22 grams, TransFat 0 grams
If you are not a real big fan of rhubarb, you HAVE to try this!
Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 1 hours 15 minutes
Prep time: 20 minutes
Cook time: 55 minutes
Yield: 12 servings
Ingredients:
| 3 cups all-purpose flour |
| 1 ½ cups brown sugar |
| 1 cup butter, softened |
| 4 eggs |
| ¼ cup all-purpose flour |
| 1 ½ cups white sugar |
| 1 cup half-and-half |
| ½ teaspoon salt |
| 4 cups chopped rhubarb |
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 3 cups flour and brown sugar in a large bowl; cut in softened butter with a knife or pastry blender until mixture resembles coarse crumbs. Reserve 1 1/2 cups flour mixture; pat remainder into the bottom of a 9×13-inch pan.
- Bake in preheated oven until crust is lightly browned, about 15 minutes.
- Beat eggs in a large bowl; mix 1/4 cup flour, white sugar, half-and-half, and salt into eggs, beating until smooth.
- Sprinkle chopped rhubarb over baked crust. Pour egg mixture over rhubarb; top with reserved flour mixture.
- Bake in preheated oven until eggs are set and lightly browned, 40 to 45 minutes.
Nutrition Facts:
Calories 518.7 calories, Carbohydrate 80.7 g, Cholesterol 110.1 mg, Fat 19.7 g, Fiber 1.6 g, Protein 6.8 g, Saturated Fat 11.8 g, Sodium 247.5 mg, Sugar 52.4 g