Crisp Rhubarb In A Sweet Broth Recipes

SWEET RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly; press into the bottom of a 9-inch square baking dish. Spread rhubarb in an even layer over the crust.
• Stir water, sugar, cornstarch, and vanilla extract together in a saucepan over medium low heat; cook, stirring occasionally, until thick and clear, 5 to 10 minutes. Drizzle sauce over rhubarb.
• Bake in preheated oven until topping is set, about 1 hour.

TART-N-SWEET RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, mix together oats, brown sugar, flour and butter. Put half of the mixture into the bottom of the baking dish. Place rhubarb over top of mixture and sprinkle with cinnamon.
• In a medium saucepan, cook water, sugar, cornstarch and vanilla over medium heat until thick; let cool slightly. Pour over rhubarb and sprinkle remaining oat and flour mixture on top. Bake in preheated oven for 30 to 35 minutes.

RHUBARB CRISP

Steps:

• Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
• Spread rhubarbs in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over rhubarbs.
• Bake about 30 minutes or until topping is golden brown and rhubarbs are tender when pierced with a fork. Serve warm with cream.

SWEET RHUBARB CRISP

Steps:

• In a bowl, combine flour, oats, 1 cup brown sugar, salt, cinnamon and butter. Pat about half of mixture onto the bottom of a greased 9-in. square baking pan. In a saucepan, combine cornstarch and remaining brown sugar; stir in water. Cook and stir until mixture comes to a boil and is thickened and clear. Remove from the heat; stir in vanilla. Add rhubarb and toss until coated. Spoon over crust; sprinkle with reserved flour mixture. Bake at 350° for 50 minutes or until bubbly.

CRISP RHUBARB IN A SWEET BROTH

Steps:

• Place the rhubarb in a large, heatproof bowl. Bring 1 cup water, wine and sugar to a boil, stirring to dissolve the sugar. Turn off the heat. Add the cardamom and tea bag and infuse for 15 minutes. Return to a boil and strain over the rhubarb. Cover the bowl with plastic wrap. Let cool and then refrigerate for at least 8 hours.
• Before serving, taste the broth -- adding more sugar if desired -- and stir in the strawberries. Ladle into parfait glasses or small shallow bowls. If serving with ice cream, place one scoop in each glass and ladle the rhubarb over it.

BROWNED-BUTTER RHUBARB CRISP

Steps:

• Heat oven to 350 degrees. Meanwhile, brown the butter: Melt 1/2 cup/113 grams of the butter in a small skillet set over medium heat. (Use a skillet with a light interior so you can easily see the milk solids change color.) Cook the butter, stirring occasionally and scraping the milk solids off the bottom and sides of the pan as needed, until the milk solids turn golden brown and smell toasty, a few minutes. Transfer the butter to a medium heatproof bowl. Cut the remaining butter into 2 pieces and add it to the bowl with the hot butter. Stir occasionally until all the butter melts.
• Add the flour, brown sugar, almonds and salt to the butter, and stir together until evenly combined and clumps form. You may need to use your fingers to do the last bit of mixing.
• Prepare the rhubarb: In a 9-by-9-inch (or 9-inch round) baking dish, combine the rhubarb, granulated sugar, flour, vanilla paste, orange zest and a pinch of salt. Stir until combined and evenly mixed. Press the rhubarb gently into the pan, then scatter the crumble evenly over the top.
• Bake until the topping is deep golden brown and the rhubarb juices are bubbling, 55 to 65 minutes. Cool slightly, then serve warm with ice cream or lightly sweetened whipped cream. Store any leftovers in an airtight container in the fridge for up to 2 days. The topping will soften as it sits.

RHUBARB CRISP

Steps:

• 1. Preheat the oven to 350°F.
• 2. Cut the rhubarb stalks into 1-inch pieces. Set aside.
• 3. Combine flour, oats, brown sugar and cinnamon in a bowl and cut in the butter with two knives until the mixture is crumbly. Add pecans and egg, then toss with a fork. Set aside.
• 4. Combine rhubarb, sugar, ginger and orange zest in a 3-quart baking dish.
• 5. Stir the orange juice and cornstarch together; toss with the rhubarb. Spread the oat topping over the rhubarb and bake until golden and bubbly, 45 to 50 minutes. Serve with crème fraîche.