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Bowl of Fruit Crisp and Ice Cream

Rhubarb Crisp

This Rhubarb Crisp is a lovely finale to any meal. Top with vanilla or pistachio ice cream or whipped cream. Crisp may also be served plain.
Course Dessert
Cuisine Canadian
Keyword rhubarb, Rhubarb Crisp, Rhubarb Dessert
Servings 6
My Island Bistro Kitchen Barbara99

Ingredients

Streusel Ingredients:

  • 2/3 cup all-purpose flour
  • 1/8 cup almond flour
  • ¾ cup brown sugar, lightly packed
  • ½ tsp baking soda
  • Pinch salt
  • ¼ tsp cinnamon
  • ¼ tsp cardamon
  • ½ cup cold butter, cut into small cubes
  • ¾ cup quick cooking rolled oats

Rhubarb Base Ingredients:

  • 1¼ lbs rhubarb (576 grams) rhubarb, sliced into ½ - ¾” pieces
  • 1 tbsp orange juice
  • ¾ cup plus 1 tbsp granulated sugar
  • 6½ tbsp cornstarch
  • 1 tbsp finely grated orange rind
  • ¾ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cardamom
  • Pinch salt

Instructions

  1. Position oven rack in center of oven and preheat oven to 375°F. Grease 1½-quart (1.4 L) baking dish.

Method For Streusel Topping:

  1. In medium-sized bowl, combine flours, brown sugar, baking soda, salt, and spices. Using pastry blender, cut in cold butter until mixture is crumbly. Stir in rolled oats. Cover mixture and place in refrigerator while preparing the rhubarb base.

Method For Rhubarb Base:

  1. Cut rhubarb in pieces about ½” - ¾” thick or so. Place in large bowl and sprinkle with orange juice.

  2. In separate bowl, combine sugar, cornstarch, grated orange rind, spices, and salt. Mix well. Add to the rhubarb and toss to mix well.

  3. Transfer mixture to prepared baking dish.
  4. Sprinkle streusel topping evenly over rhubarb.

  5. Place baking pan on rimmed baking sheet (lined with tin foil for easy clean-up should rhubarb mixture bubble out).

  6. Bake for 50-55 minutes, or until topping is crisp and golden tanned, rhubarb is soft when knife-tested, and juices from the rhubarb mixture are bubbling up around the edges of the crisp topping. Remove from oven and let the crisp cool for 20-30 minutes before serving.
  7. Serve plain or with a dollop of whipped cream or favourite vanilla or pistachio ice cream.

Recipe Notes

Yield: Apx. 6 servings

[Copyright My Island Bistro Kitchen]

Note 1: This crisp can be divided between six individual baking dishes (each apx. 1 cup capacity) and baked as individual desserts. These will bake about 35-38 minutes.

Note 2: This crisp freezes well, unbaked. Place crisp ingredients in a freezer and oven-safe baking dish. Cover with tinfoil and secure with an elastic band. Freeze in either airtight freezer container or freezer bag. When ready to bake crisp, remove tin foil and bake dessert from frozen state. Crisp may require approximately 8-10 minutes longer baking time. If crisp starts to brown too much before rhubarb is cooked, loosely tent with tinfoil while crisp finishes baking.

Note 3: This crisp may be made with frozen rhubarb. An additional tablespoon of cornstarch may be required, depending on how much moisture is frozen into and around the rhubarb.