For those who’re a bitter sweet fan, then you understand and love rhubarb. Seize the brightest ruby purple stalks yow will discover, and make this Rhubarb Crisp with rose water, orange zest and a crispy out topping.

A little bit of a distinct segment recipe, since you both have a backyard overflowing with rhubarb otherwise you don’t. Or, you handed by the farmer’s market stall that had a large stack of ruby purple stalks and also you couldn’t resist.

Both manner, you like the candy and bitter style of rhubarb, and I don’t blame you one bit. I do, too!

Whereas most rhubarb desserts include strawberries for sweetness, I left them out in the present day and let the stalks shine. I add a bit extra sugar to my rhubarb crisp recipe, plus orange zest which rounds out the sweetness. The rose water is my secret nod to strawberries, as a result of you understand I like rose water in my strawberry desserts. Have you ever made my mini strawberry tart for 2? It has a tough puff pastry crust and is filled with strawberries and rose water!

Elements

• Rhubarb. You want 6 cups of sliced rhubarb or roughly 2 kilos of rhubarb for this recipe in an 8-inch casserole dish. That is about 8 medium or 4 giant stalks of rhubarb, sliced into 1/2-inch items. You need to use frozen sliced rhubarb for this (use the identical quantity), and don’t thaw earlier than baking.
• Flour. We’d like 1/4 cup flour for the rhubarb crisp filling and one other 1/2 cup for the oat topping.
• Sugar. One-half cup of granulated sugar.
• Rose Water. It’s totally optionally available to make use of 2 tablespoons of rose water, but it surely actually brings a giant taste punch to this recipe. I purchase my rose water on the native Center Japanese market, however I’ll hyperlink you to my favourite rose water simply in case. Belief me, you’ll love including it to different berry desserts and even your iced tea! For those who don’t need to use rose water, use 1/2 teaspoon of vanilla extract as a replacement.
• Allspice. Whereas most rhubarb crisp recipes name for boring cinnamon, I’m asking for floor allspice. You most likely have some leftover from making my applesauce cake! We’ll simply 3/4 teaspoon within the filling and one other 3/4 teaspoon within the oat topping.
• Orange Zest. One heaping tablespoon of orange zest, which is in regards to the quantity you’ll be able to grate from one giant orange.
• Brown Sugar. One-quarter cup of brown sugar for the oat combination that goes on prime.
• Oats. You want common old style oats, 1 cup of them. Don’t use fast oats or 1-minute oats.
• Butter. Six tablespoons of butter for making the topping clump collectively.
• Salt. One-half teaspoon of salt to stability all the flavors right here!

Methods to Make Rhubarb Crisp

1. Preheat the oven to 400, and frivolously spray a 8-inch sq. pan.

Storage/ Leftovers:

Fruit crisps are supposed to be loved the day they’re made. If they’re re-heated within the microwave, the topping will lose its crispness. You’ll be able to reheat leftovers within the oven to approximate the crispness once more, but it surely’s actually the most effective on the day its made.

Print

Rhubarb Crisp

Candy and tart rhubarb crisp with an oat topping.

Course Dessert

Delicacies American

Key phrase rhubarb crisp

Prep Time 15 minutes minutes

Cook dinner Time 20 minutes minutes

Whole Time 35 minutes minutes

Servings 6

Energy 335kcal

Creator DessertForTwo.com

For the rhubarb crisp filling:

• 6 cups (2 kilos) diced rhubarb (from 8 medium or 4 giant stalks), sliced into 1/2-inch slices
• 1/4 cup flour
• 1/2 cup sugar
• 2 tablespoons rose water
• 3/4 teaspoons floor allspice
• 1 tablespoon orange zest

For the oat topping:

• 1/2 cup flour
• 1/4 cup brown sugar
• 1 cup oats
• 3/4 teaspoon floor allspice
• 1/2 teaspoon salt
• 6 tablespoons butter melted

• Preheat the oven to 400, and frivolously spray a 8-inch sq. pan.

• In a big bowl, mix the sliced rhubarb, flour, sugar, rose water, allspice, and orange zest. Stir this combination collectively very properly.

• Pour this combination into the ready baking dish, and put aside.

• In the identical bowl that’s now empty, make the topping: add the flour, brown sugar, oats, allspice, and salt. Stir very properly.

• Pour the melted butter on prime, and stir to make a crumble topping. You may need to clump it collectively together with your palms a bit.

• Scatter the topping evenly over the rhubarb, and slide it within the oven for 20-25 minutes, till golden brown and effervescent across the edges.

Notes: 
You need to use frozen sliced rhubarb for this (use the identical quantity), and don’t thaw earlier than baking.
Greatest benefit from the same-day it’s baked, because it loses its crispness. Reheat within the oven, if crucial. Don’t microwave.

Energy: 335kcal | Carbohydrates: 52g | Protein: 5g | Fats: 13g | Saturated Fats: 8g | Monounsaturated Fats: 4g | Ldl cholesterol: 31mg | Sodium: 278mg | Fiber: 4g | Sugar: 26g