Dutch Oven Strawberry Rhubarb Crisp Recipes
STRAWBERRY RHUBARB CRISP
Gorgeous red fruit bubbling away beneath a crunchy oat streusel topping -- this strawberry rhubarb crisp is one of the easiest and best desserts I know.
Provided by Jennifer Segal
Categories Desserts
Time 1h10m
Yield 6-8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, and vanilla. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white.
- Transfer the fruit mixture to a 2-quart or 8-inch baking dish (no need to butter it) and set aside while you prepare the topping.
- In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt. Process until well combined, about 30 seconds. Add the cold butter and pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within. Transfer to a medium bowl and stir in the oats and chopped pecans.
- Spoon the topping evenly over the fruit without packing down. Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Cool for 20 minutes before serving. Spoon into shallow bowls and serve with vanilla ice cream.
- Note: If your baking dish is shallow, place it on top of a foil-lined sheet pan to catch any spills that might bubble over the edges.
- Note: Don't be tempted to increase the strawberries in the recipe, or you'll end up with fruit soup (they release a lot of juice).
- Freezer-Friendly Instructions: The crisp can be frozen tightly covered for up to 3 months. Before serving, reheat it, uncovered, in a 300°F oven until heated through and crisp on top.
Nutrition Facts : Calories 332, Fat 14g, Carbohydrate 49g, Protein 4g, SaturatedFat 6g, Sugar 32g, Fiber 3g, Sodium 81mg, Cholesterol 23mg
DUTCH OVEN STRAWBERRY RHUBARB CRISP
Iconic spring ingredients of rhubarb and strawberries meld together in this delicious recipe for Strawberry Rhubarb Crisp.
Provided by Janet-Mountain Kitchen
Categories Dessert
Time 1h10m
Number Of Ingredients 11
Steps:
- For Dutch oven outdoors, light up ~ 25 coals
- Mix together flour, oatmeal, brown sugar, cinnamon and butter.
- Press 1/2 crumb mixture into greased 12 inch Dutch oven; reserve additional 1/2 mixture for topping.
- Cover crumb crust with sliced rhubarb and strawberries.
- For the filling, combine sugar, water, and cornstarch in saucepan; cook over medium to medium high heat stirring constantly until thickened and turning clear.
- Remove from heat and stir in vanilla.
- Pour topping over rhubarb/strawberries in Dutch oven.
- Top evenly with reserve crumb mixture.
- Bake for 50-60 minutes, start checking at 30 minutes: Dutch oven 17 coals spread evenly on top, 8 on bottom
- Remove and let cool slightly, then serve with whipped topping or vanilla ice cream (then eat the leftovers for breakfast in the morning;)
Nutrition Facts : Calories 615 kcal, Sodium 157 mg, Fat 18 g, Carbohydrate 108 g, Fiber 6 g, Protein 7 g, ServingSize 1 serving
30 BEST RHUBARB DESSERT RECIPE COLLECTION
These luscious rhubarb desserts showcase the best qualities of the spring vegetable. From pie to bars to cake and ice cream, these treats will give you a new appreciation for rhubarb.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a rhubarb treat in 30 minutes or less!
Nutrition Facts :
DUTCH RHUBARB PIE
"I love mixing rhubarb with different fruits, combining its tart goodness with something sweet," says Pam Cheney, who farms 40 acres of rhubarb in Onalaska, Washington. Her pie starts with a prepared crust, is filled with rhubarb and raspberries, and its topped with streusel.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the rhubarb, raspberries, sugar, flour, vanilla and egg. Pour into crust; sprinkle with nutmeg. In a small bowl, combine the topping ingredients; sprinkle over filling., Bake at 350° for 35-40 minutes or until filling is set and crust is golden brown (if needed, cover edges loosely with foil during the last 10 minutes to prevent overbrowning). Cool on a wire rack.,
Nutrition Facts : Calories 321 calories, Fat 12g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 156mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 3g fiber), Protein 3g protein.
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STRAWBERRY RHUBARB CRISP - CAST IRON RECIPES
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5/5 (2)Total Time 1 hr 30 minsCategory DessertCalories 703 per serving
- Start by dicing your rhubarb and strawberries into approximately 1/2 inch bites. Add them to a bowl with the sugar, lemon juice, and cornstarch. Toss gently and cover with cling wrap. Allow to sit in the refridgerator for 30 minutes or while you make the crisp.
- Add the crisp dry ingredients to another medium-large bowl. Whisk well and break any clumps from the brown sugar.
- Add your cubed butter and cut in with a pastry cutter or your hands until pea sized crumbles have formed.*
BEST STRAWBERRY RHUBARB CRISP RECIPE | MYRECIPES
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- Stir together berries, rhubarb, cornstarch, sugar, zest, juice, salt, ginger, and cardamom in a large bowl. Spread evenly in buttered baking dish.
- Prepare the Topping: Pulse brown sugar, flour, butter, cinnamon, and salt in a food processor until clumpy. Add oats and almonds, and pulse until a coarse meal forms. Sprinkle topping evenly over filling.
- Bake in preheated oven until bubbly and topping is browned, 35 to 40 minutes. Let stand 5 minutes. Serve with ice cream, if desired.
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- Prepare topping: In a medium bowl, mix and squeeze crumble ingredients with your hands until well blended and clumps form. Package crumble topping, plus rhubarb and 1/2 lemon for filling, in containers or resealable plastic bags.
- Prep charcoal (see “Going Dutch,” below). In a 4-qt. (10-in.) camp dutch oven, combine rhubarb, juice from 1/2 lemon, and orange zest mixture. Add topping and set lid in place.
- A dutch oven lets you simmer, sauté, and even bake with a fire’s embers. Or, for more heat control, light the precise number of charcoal briquets a recipe calls for and you can literally count your way to success.
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- Preheat the oven to 350F and choose a baking dish. A 10″ cast iron skillet is preferred, but you could also use a 9″ or 8″ baking dish. Keep in mind it will need to bake for a few extra minutes if not using a cast iron skillet.
- Note – make sure your butter is in the fridge at this point. Take it out and chop it right before adding to the crumble.
- Combine all of the strawberry rhubarb filling ingredients in a large bowl and toss to coat. Add to your baking dish and spread it even. Set aside.
DUTCH OVEN STRAWBERRY RHUBARB COBBLER | COOKING MAMAS
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Cuisine AmericanCategory DessertServings 6
- Spray a Dutch oven with vegetable oil cooking spray. Add strawberries, rhubarb, lemon juice, 3/4 cup sugar, cornstarch, 1 teaspoon cinnamon and salt to the Dutch oven, stirring to coat the fruit.
- Combine 1/4 cup sugar and 2 teaspoons cinnamon in a small bowl or Ziploc baggie. Coat each biscuit with cinnamon sugar and place on top of the strawberry rhubarb mixture. Place the lid on top of the Dutch oven.
27 BEST DUTCH OVEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published 2021-05-07Category Recipe Roundup
- Easy Dutch Oven No-Knead Bread. Would you believe me if I told you that you can make an amazing, crusty loaf of bread with just four ingredients and five minutes of prep?
- Dutch Oven Chili Recipe. Chilis are best when they’re full of meat, beans, and a lovely thick sauce. The Dutch oven is the perfect way to get the best texture and also ensure it’s bursting with flavor.
- Dutch Oven Pizza. Have you ever used a pizza stone? The whole idea is that you pre-heat the stone to get the absolute best pizza ever. But what if you don’t have one?
- How to Cook Dutch Oven Rice. Cooking rice in a Dutch oven is easier than you think, and it’s hands-off, to boot! All you’ll need to do is bring your rice and water to a boil and let it simmer on low for 15 minutes.
- Dutch Oven Tortellini Soup with Sausage. Between the sweet Italian sausage, herbs, tortellini, and creamy tomato base, you’ll be forgiven for thinking this is a hearty bowl of pasta.
- Cheesy Potato Stew in Dutch Oven. Most stews you see are full of meat and wine and have lots of decadent flavors. As good as they are, they’re not always the most kid-friendly.
- Dutch Oven Mac & Cheese. I know they’re heavy, but your Dutch oven will be your best friend on your next camping trip. If you don’t have to travel too far on foot, it’ll be a lifesaver come dinner time.
- Roasted Tomato Basil Soup. If you take one thing away from this list, let it be this: roasting your tomatoes will elevate your soup to a whole other planet!
- Campfire Dutch Oven Italian Stuffed Peppers. Obviously, these aren’t campfire-exclusive. You can make these right on the stovetop! Stuffed peppers are filling, flavorful, and super easy to make ahead.
- Roasted Red Pepper Soup. Just like the tomato soup above, you’ll find that roasting your red peppers will make this soup so much more intense. It’s a little easier to work with the peppers, and you can just broil them instead of roasting.
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Estimated Reading Time 8 mins
- Mountain Man Breakfast. This Mountain Man Breakfast is probably one of the best Dutch Oven camping recipes because it’s easy, it’s delicious, and it serves a crowd.
- Dutch Oven Pizza. You might not be able to order for delivery, but this Dutch Oven Pizza is the next best thing. I know my kids don’t like to think about a vacation without pizza, which is why this easy recipe is so perfect.
- Dutch Oven Spaghetti and Meatballs. Dutch Oven Spaghetti and Meatballs are sure to become your new thing to eat while you’re camping. If you’ve never thought about making pasta over a campfire, you need a Dutch Oven right now.
- Dutch Oven Pizza Nachos. Who says you can’t have nachos when you’re camping? These Dutch Oven Nachos are so easy to make, and if you love Mexican food as much as I do, you know it’s not easy to rough it without for a few days.
- Chili Campfire Bake. It’s not camping until you’ve enjoyed a big pot of Cheesy Chili, am I right? This easy baked version is so easy. Just toss all the ingredients in the pot and let them meld.
- Dutch Oven Pot Roast. This Pot Roast is one of the most delicious Dutch oven camping recipes you’re ever going to find. And I can say that because I’ve made it so many times.
- Dutch Oven Pineapple Upside Down Cake. This Pineapple Upside Down Cake tastes excellent straight out of the Dutch Oven, which surprised me a little. I was afraid it would be too crunchy on the bottom.
- Dutch Oven Lasagna. This is one of my favorite Dutch Oven camping recipes because Cheesy Lasagna makes everyone happy. My family asks for lasagna at least once a week and going camping doesn’t change that.
- Dutch Oven Potatoes. These delicious Dutch Oven Potatoes are the perfect thing to serve with hamburgers and hot dogs. And since I have such an affinity for potatoes, it’s always been one of my favorites.
- Dutch Oven Cheesy Garlic Bites. No one is going to be able to stop eating these mouthwatering Cheesy Garlic Bites. Especially if you are serving the lasagna or chili mentioned above.
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