Rhubarb – My mom was at the farmers market last weekend and grabbed me this delicious rhubarb.You’re looking at a gorgeously simple dessert made with: Things like good quality rolled oats and real food sweeteners really do make a big difference in the quality of taste and nutrition that your family receives. This gives it a chance to warm up slightly and lessens the chance of fractures forming in the baking dish.The great thing about homemade baking is that you can control the ingredients you put into your food.
When you’re ready to bake the frozen crisp, remove it from the freezer, and allow it to thaw at room temperature for about 30 minutes to an hour. It will stay good in the freezer for about 2 to 3 months. Instead of baking the crisp, wrap it well in plastic wrap and aluminum foil. Make the crisp all the way through until you get the part where it should be baked. Rhubarb crisp can be prepared ahead of time and then frozen. The frozen rhubarb can be used to make this rhubarb crisp year round, so you don’t have to wait for rhubarb season. Transfer the pieces to plastic bags, and they should last in the freezer for up to a year. It can be washed, dried, diced, and placed on a parchment lined baking sheet until they’re firm to the touch. Discard any leftovers after 5 days.įreezer: Rhubarb freezes really well. Refrigerator: This crisp stays fresh when stored in an airtight container in the refrigerator. Room Temperature: We do not recommend storing this dessert at room temperature. *If you add fruit (apples, strawberries, etc.) to this method, you’ll want to increase the flour slightly to compensate for the extra moisture. Place the mixture into the prepared baking dish, and top with the crumb topping. After the ingredients are well mixed, drizzle in the vanilla and mix again. Use Flour: If you’d prefer not to use cornstarch as a thickener, omit all of the water and the cornstarch and toss the rhubarb in 1/4 cup of all-purpose flour, sugar, and cinnamon.Cinnamon, nutmeg, chopped pecans, and walnuts are also great additions. Brown sugar can be used in place of granulated sugar, too. Topping: Swap out rolled oats for the quick oats for a heartier topping.Otherwise, it may be too watery, and the filling will be too thin. If the fruit has a high water content, like strawberries, you may want to consider leaving out some or all of the water in the recipe. If you want to add some fruit to this recipe, cut out about 3 cups of rhubarb and replace it with the fruit of your choice. Not only do they add great flavor, but they bring sweetness that pairs well with the tartness of the rhubarb. Add Some Fruit: Apple and strawberry are commonly found in recipes alongside rhubarb.For this recipe, dice it into 1-inch pieces or a tad smaller. It doesn’t need to be peeled prior to cooking, but wash it thoroughly. The center stem is long, thin, and pinkish-red in color. Both the ends and tops should be cut away and discarded. The ends are thick and enebilbe as are the green leafy tops. Preparing the Rhubarb: Rhubarb is located in the produce section of the supermarket.
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