"BLUEBARB" BLUEBERRY RHUBARB CRISP
I created this dessert because I still had tons of rhubarb hanging around in my freezer and I was sick of the go-to strawberry/rhubarb combination. It turned out amazingly! The tart taste of rhubarb is, not surprisingly, complemented by blueberry. Delicious with a scoop of vanilla ice cream.
Provided by Chloe
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.
- Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.
- Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.
Nutrition Facts : Calories 291.8 calories, Carbohydrate 35.7 g, Cholesterol 40.7 mg, Fat 16.1 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 9.9 g, Sodium 113.3 mg, Sugar 20 g
BERRY DELICIOUS RHUBARB CRISP
What a perfect springtime dessert! It's filled with color and fresh fruit flavor the whole family will savor. I sometimes grate about a tablespoonful of fresh orange or lemon zest and add it to the crumb mixture for extra flavor. -Sharon Hadinger, Dublin, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries. , In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture. , Bake at 350° for 25-30 minutes or until bubbly. Serve with ice cream.
Nutrition Facts : Calories 329 calories, Fat 11g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 83mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 3g fiber), Protein 3g protein.
BERRY DELICIOUS RHUBARB CRISP RECIPE
What a perfect springtime dessert! It's filled with color and fresh fruit flavor the whole family will savor. Grate about a tablespoonful of fresh orange or lemon zest and add to the crumb mixture for extra flavor. ** If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Provided by Lavender Lynn
Categories Dessert
Time 40m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries.
- In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture.
- Bake at 350° for 25-30 minutes or until bubbly. Serve with ice cream.
STRAWBERRY RHUBARB CRISP
Steps:
- Preheat the oven to 350 degrees F.
- For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
- For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
EASY RHUBARB CRISP
Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it.
Provided by Baking Girl
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 1h25m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
- Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
- Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 59.2 g, Cholesterol 24.4 mg, Fat 9.8 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 5.9 g, Sodium 75 mg, Sugar 42 g
RHUBARB BLUEBERRY CRISP
Although butter and sugar were scarce during World War II, my mom would save her rations to make this tasty treat using wild blueberries and homegrown rhubarb.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, toss rhubarb and blueberries with sugar and flour. Transfer to a greased 2-qt. baking dish. , In a small bowl, combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over fruit. , Bake at 350° for 1 hour or until bubbly. Serve warm.
Nutrition Facts :
BLUEBERRY RHUBARB CRISP
Like apple crisp, but a springtime desert. IMO 10 times better. Serve alone, with ice cream or whipped cream. I got this from cooks.com but had to guess the remainder of the recipe as it ended at step 2.
Provided by veggienut
Categories Dessert
Time 45m
Yield 1 8X8 Pan
Number Of Ingredients 10
Steps:
- Make topping: In large bowl, combine flour, oats, sugar. With fork mix in butter to make a crumbly mixture.
- In lightly greased 8x8x2 dish, combine all filling ingredients. Add 1/4 cup water; stir to mix.
- Sprinkle topping over mixture.
- Bake at 350°F for 30 minutes.
RHUBARB CRISP
This rhubarb crisp recipe is special for two reasons. First, it's a variation on our classic Apple Crisp recipe, a time-tested crisp that's both foolproof and beloved. Second, we omitted rhubarb's usual companions (we're looking at you, strawberries) and added some sugar for sweetness, so the signature tang of this stalky vegetable really shines through. Topped with a layer of buttery oatmeal streusel and baked until bubbly, this recipe delivers rhubarb crisp in its purest and most delicious form!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 Serving
RHUBARB CRISP
Rhubarb is a vegetable, though the stalks are typically used in jams and desserts; its tart flavor makes it the perfect companion for strawberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, combine rhubarb, sugar, and 1/4 cup flour; set aside.
- In the bowl of a food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are pea-size. Add brown sugar, oats, and cinnamon. Pulse to combine. Sprinkle over rhubarb.
- Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired.
Nutrition Facts : Calories 235 g, Fat 8 g, Protein 2 g
RHUBARB RASPBERRY CRISP
Rhubarb is delicious paired with sweet fruits such as raspberries -- or strawberries or peaches -- to temper its tartness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Combine rhubarb, granulated sugar, and orange zest and juice in a large bowl. Stir to combine.
- In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form. Add oats and nuts and combine.
- Turn rhubarb into a 1 1/2-quart baking dish, scatter raspberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes. Let cool slightly before serving.
RHUBARB-BERRY CRISP
Celebrate rhubarb season with this delicious old-fashioned crisp. (While you're at it, you may as well throw some blueberries in there!)
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Mix oats, flour, nuts, 1/4 cup sugar, butter and cinnamon until blended; set aside.
- Place fruit, dry pudding mix and remaining sugar in large bowl; toss to coat. Transfer to 8-inch square baking dish; sprinkle with oat mixture.
- Bake 40 to 50 min. or until topping is golden brown and filling is bubbly. Cool slightly.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
STRAWBERRY-RHUBARB CRISP
There's no better way to showcase summer's classic fruit fusion than with this strawberry-rhubarb crisp. Tart rhubarb, sweet strawberries and a buttery crisp topping form an easy-to-make dessert that's ready in just one hour. While this tangy and sweet crisp is perfect on it's own, we think it tastes even better served hot and bubbly from the oven with a dollop of whipped cream or better yet, a scoop of vanilla ice cream!
Provided by By Angie McGowan
Categories Dessert
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with butter or cooking spray.
- In large bowl, mix rhubarb, strawberries, brown sugar, vanilla and lemon juice. Pour mixture into baking dish.
- In medium bowl, mix flour, oats, butter and salt with fork until crumbly. Using hands, crumble topping evenly over fruit mixture.
- Bake 40 to 45 minutes or until topping is golden brown and fruit is bubbly.
- To serve, scoop warm crisp into bowls; top with whipped cream.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 8 g, TransFat 0 g
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5/5 (3)Total Time 45 minsEstimated Reading Time 4 mins
- Preheat the oven to 375 degrees F. Grease 7 (6 oz) ramekins with cooking spray and place on a large baking sheet. Set aside.
- First, make the filling. In a large bowl, combine rhubarb and berries. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Add the sugar mixture to the rhubarb and berries. Add the orange juice, vanilla, and cornstarch. Stir gently to combine. Set aside.
- In a medium bowl, combine oats, flour, brown sugar, ground cinnamon, salt, and melted butter. Stir until mixture is moistened.
- Spoon rhubarb and berry mixture into prepared ramekins, about 3/4 full. Crumble oat topping over the rhubarb and berries evenly. Bake for 25-30 minutes or until topping is browned and rhubarb berry mixture is bubbling. Serve warm or at room temperature with ice cream or whipped cream, if desired.
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- Preheat oven to 375°F. Grease an 8-inch or 7-inch x 11-inch baking dish that can hold about 2 quarts. Set aside.
- Make the filling: Combine strawberries, rhubarb and cherries with the flour and sugar in a large bowl. Toss gently until combine, then spoon and spread into prepared baking dish.
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