Rhubarb crisp

Elements

Directions

I quadrupled this recipe for an outdoor wedding reception I held in my yard this summer time. I ought to have manufactured 10x that as it was loved by totally everybody! It was my first time doing work with rhubarb (I moved to a farm with rhubarb) and it was spectacular! Some of the visitors wanted the recipe so I sent them this way. I have made this twice considering that then. Thanks for a fantastic deal with I know I will be generating for years to come.

This was the easiest and tastiest rhubarb crisp recipe I have ever created

This crisp was really excellent. I utilized strawberries and I put it in a 9 x 9” baking dish. It appeared like too significantly fruit for the 8 x 8. The crumbs were a small bit much less possibly because of that, but it tasted delightful. I feel I would do 1 recipe for the crumbs on the 9 x 9 dish. Also, for me, it was cooked in 35 minutes. Apples would most likely take the longer cooking time.

This called for a good deal of corn starch. I am not sure it needed so much since the bottom of the dish had a layer of gooey gelatinous corn starch globs which had been pretty unappealing. The topping named for a good deal of butter. The topping was quite soft and mushy going on but it did crisp up genuinely nicely. General this was okay, but I would either try out a new recipe or make some modifications following time.

Rhubarb and apples together is what got my focus. I had often used rhubarb by itself or with strawberries or raspberries in crunches, crisps, or cakes. This one is a true keeper. The apples make it exclusive and oh so excellent. I made both and I prefer the apple edition over the strawberry. I additional walnuts to the two the Streusel topping and fruit mixture the 2nd time I created it. I like nuts and it extra a small crunch.

Super straightforward. super tasty!! Additional nutmeg as an alternative of cinnamon (not a fan of cinnamon). Just acquired it out of the oven. practically half in excess of in five minutes.

Super easy and very yummy!

This is a keeper. It will be the only recipe I use from now on for a rhubarb crisp. The cast iron use is the only way to go. And, will not melt the butter. Lower it in with a pastry cutter if you have a single or just minimize it in with two table knives. It results in a crumbly topping. YUM!

This turned out actually very good. My filling wasnt thick, alittle far more on the runny side not positive if it was suppose to be. Fruit was tender and delicious.

Seems to be fantastic but who thinks putting ice cream on the desert although in the cooking pan is a good idea?