Rhubarb Crisp
Serves: 5
Eloise Gerhold
1 January 1970
Based on User reviews:
45
Spice
67
Sweetness
44
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1360 g
Rhubarb (fresh or frozen)1.75 cups
All-Purpose Flour1 tsp
Cinnamon1 cup
Pecan (coarsely chopped)1 large
Egg (lightly beaten)1 cup
Sugar2 tbsps
Crystallized Ginger (chopped)1 cup
Orange Juice (fresh)2 tbsps
CornstarchDirections:
1
Preheat the oven to 350°F
2
Cut the rhubarb stalks into 1-inch pieces
3
Set aside
4
Combine flour, oats, brown sugar and cinnamon in a bowl and cut in the butter with two knives until the mixture is crumbly
5
Add pecans and egg, then toss with a fork
6
Set aside
7
Combine rhubarb, sugar, ginger and orange zest in a 3-quart baking dish
8
Stir the orange juice and cornstarch together; toss with the rhubarb
9
Spread the oat topping over the rhubarb and bake until golden and bubbly, 45 to 50 minutes
10
Serve with crème fraîche
11
Preheat the oven to 350°F
12
Cut the rhubarb stalks into 1-inch pieces
13
Set aside
14
Combine flour, oats, brown sugar and cinnamon in a bowl and cut in the butter with two knives until the mixture is crumbly
15
Add pecans and egg, then toss with a fork
16
Set aside
17
Combine rhubarb, sugar, ginger and orange zest in a 3-quart baking dish
18
Stir the orange juice and cornstarch together; toss with the rhubarb
19
Spread the oat topping over the rhubarb and bake until golden and bubbly, 45 to 50 minutes
20
Serve with crème fraîche