Easy Rhubarb Crisp – Fit Foodie Finds

We’re at it once more with one other crisp recipe! And this deliciously simple Rhubarb Crisp takes issues to a complete different stage. Tart rhubarb is tossed and topped with an oat combination that options honey, orange juice, and almond extract for a fully excellent spring dessert. 

I like apple crisps, however there’s something further particular about rhubarb desserts. Possibly it’s the astonishing reality {that a} vegetable can develop into a scrumptious candy dessert, or perhaps this rhubarb crisp recipe has the right stability of tart and candy, crunchy and tender. Both approach, this scrumptious dessert will remind you of your grandma’s rhubarb recipes — perhaps that’s simply us?

To make this simple recipe, simply make your rhubarb filling and crumble topping. Then assemble and bake! It’s so easy; even your child will help with this one. And belief me, they are going to be begging for extra as soon as they’ve tasted it!

What’s In Rhubarb Crisp

• Chopped rhubarb: You should use recent rhubarb or frozen rhubarb. If utilizing frozen, simply make sure that the rhubarb thaws first!
• All-purpose flour: This helps thicken the filling and offers it a pleasant texture.
• Fast-cooking oats: These are used within the crumble topping so as to add some crunch. We like to make use of quick-cooking oats, as they’re smaller and create a finer texture.
• Brown sugar: Brown sugar sweetens the filling and topping, including a pleasant caramel undertone.
• Honey: Honey is used to sweeten the filling. The flavour goes so effectively with the rhubarb and provides a stunning floral notice.
• Contemporary orange juice: Orange juice offers this simple rhubarb crisp a pop of brightness and acidity. 
• Almond extract: Only a contact of almond extract provides depth and complexity to the crisp!

Can I take advantage of frozen rhubarb?

You possibly can completely use frozen rhubarb should you don’t have recent rhubarb in your backyard. Most main grocers carry baggage of frozen chopped rhubarb. Simply make sure that to thaw it first earlier than baking.

Tasty Swaps & Variations

This rhubarb crisp can simply be personalized to your desire or what you might have readily available. Some simple swaps embody:

Flour: You should use complete wheat flour, almond flour, and even gluten-free flour instead of all-purpose flour. 

Honey: In case you don’t have honey, you need to use maple syrup or agave nectar instead.

Almond extract: Depart the almond extract out altogether or swap it with vanilla extract for a extra conventional taste.

Add extra texture: Combine in some chopped nuts or seeds into the crumble topping. Pecans, almonds, or pumpkin seeds would pair effectively with the flavors on this rhubarb crisp!

Serving Options

This rhubarb crisp is scrumptious served by itself, however I’m a huuuuuge fan of cold and warm desserts. When your crisp comes out of the oven sizzling, it’s critically so good to serve it with one thing chilly. Listed below are a number of concepts:

Storage + Freezer Instructions

Rhubarb crisp might be saved in an hermetic container within the fridge for 3-5 days.

To freeze rhubarb crisp, let it cool utterly earlier than tightly wrapping it in plastic wrap and aluminum foil. It should preserve effectively for as much as 3 months.

To reheat, thaw in a single day within the fridge after which bake at 350ºF for about 20-Half-hour or till heated by means of.

Rhubarb Crisp Recipe

This rhubarb crisp is so tart, sweet, and crumbly that it doesn’t even need its strawberry companion! With the perfect balance of flavors and textures, this dessert is sure to become a family favorite this spring.

Prep:20 minutes minutes

Cook:1 hour hour

Total:1 hour hour 20 minutes minutes

Fat 10

Carbs 29

Protein 3

Ingredients

Filling

• 6 cups chopped rhubarb ~2 lbs.
• 3 tablespoons all-purpose flour or any form
• 3 tablespoons quick-cooking oats
• 1 tablespoon packed brown sugar
• ¼ cup honey
• 1 tablespoon recent orange juice
• ½ teaspoon almond extract

Directions 

• Preheat the oven to 375ºF and wipe a 9×9-inch pan with butter. Put aside.

• If utilizing frozen rhubarb, make sure you thaw it out. Then, add the entire elements for the filling to a big bowl and toss till the rhubarb is coated. Put aside.

• Put together the crisp topping by including the oats, flour, sugar, salt, orange zest, almond extract, and almonds to a big bowl.

• Add the butter and use a fork (or your palms) to chop it into the dry elements till a crumble varieties. This can take 3-4 minutes.

• Switch the rhubarb to the pan and prime with half of the oatmeal topping. Gently work half of the oatmeal, topping down into the rhubarb with a spatula. Add the remaining oatmeal topping and canopy.

• Bake for Half-hour, uncover, and bake for a further 20-Half-hour or till the highest is golden brown and the perimeters start to bubble.*

• Take away from the oven and let it relaxation for 10 minutes earlier than serving. Serve with a scoop of vanilla ice cream or whipped cream.

Ideas & Notes

• If the topping isn’t golden towards the top of the bake time, up the temperature to 400ºF and control it whereas it browns.

Diet information

Energy: 216kcal Carbohydrates: 29g Protein: 3g Fats: 10g Fiber: 2g Sugar: 17g