HOW TO MAKE RHUBARB CRISP RECIPES

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RHUBARB CRISP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Rhubarb Crisp Recipe: How to Make It - Taste of Home image

I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 servings.

Number Of Ingredients 10

3/4 cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb or frozen rhubarb, thawed
2 cups sliced peeled apples or sliced strawberries
1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter, melted
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Vanilla ice cream, optional

Steps:

  • In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. , In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.

Nutrition Facts : Calories 320 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 124mg sodium, CarbohydrateContent 52g carbohydrate (36g sugars, FiberContent 3g fiber), ProteinContent 3g protein.

BEST RHUBARB JAM RECIPE - HOW TO MAKE RHUBARB JAM - DELISH



Best Rhubarb Jam Recipe - How To Make Rhubarb Jam - Delish image

Rhubarb season comes and goes in the blink of the eye. When you see it, buy it and immediately make this easy homemade rhubarb jam. It'll stay good in your fridge for up to a couple months, and it makes pretty much anything taste better.

Provided by DELISH.COM

Categories     dairy-free    low-fat    nut-free    vegan    vegetarian    brunch    food gift    breakfast    brunch    side dish

Total Time 1 hours 35 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 cups

Number Of Ingredients 4

2 lb.

rhubarb, trimmed and cut into 1/2" pieces (about 7 c.)

2 1/4 c.

granulated sugar

1/4 tsp.

kosher salt

1 tbsp.

fresh lemon juice

Steps:

  • In a large saucepan over medium-high heat, combine rhubarb, sugar, and salt. Cook, stirring, until rhubarb releases juices and mixture comes to a boil, about 8 minutes.  Cook over medium heat, stirring often, until foam subsides and jam is thick, 15 to 18 minutes. Stir in lemon juice, transfer to clean glass jars, and let cool to room temperature.  Transfer to refrigerator and cool completely.

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