This delightful rhubarb crisp is a perfect blend of tart and sweet, making it an ideal dessert for any occasion. The combination of tender rhubarb and a crunchy oat topping creates a comforting treat that is both simple to make and delicious to eat.
If you don't usually have rhubarb in your kitchen, you might need to visit the produce section of your supermarket. Rhubarb is a tart vegetable often used in desserts, and it can usually be found fresh in the spring and early summer. Make sure to pick stalks that are firm and brightly colored.
Ingredients For Rhubarb Crisp Recipe
Rhubarb: A tart vegetable that adds a unique flavor to the dessert.
Sugar: Sweetens the rhubarb and balances its tartness.
Cornstarch: Thickens the filling to create a luscious texture.
Rolled oats: Adds a hearty, crunchy texture to the topping.
Flour: Helps bind the topping ingredients together.
Brown sugar: Adds a rich, caramel-like sweetness to the topping.
Vegan butter: Provides moisture and richness to the topping while keeping it dairy-free.
Technique Tip for Rhubarb Crisp
When preparing the rhubarb, make sure to chop it into uniform pieces to ensure even cooking. Additionally, when mixing the sugar and cornstarch with the rhubarb, ensure they are thoroughly combined to prevent any clumping and to create a smooth, thickened filling. For the topping, use rolled oats rather than instant oats to achieve a better texture and crunch. Finally, allow the rhubarb crisp to cool slightly before serving to let the filling set and make it easier to serve.
Suggested Side Dishes
Alternative Ingredients
rhubarb - Substitute with strawberries: Strawberries provide a similar tartness and sweetness, making them a great alternative in a crisp recipe.
sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, which complements the fruit well.
cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent that works similarly to cornstarch and is also vegan-friendly.
rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are a nutritious alternative to rolled oats.
flour - Substitute with almond flour: Almond flour adds a nutty flavor and is gluten-free, making it a good substitute for regular flour.
brown sugar - Substitute with maple syrup: Maple syrup adds a rich sweetness and depth of flavor, and it dissolves easily into the mixture.
vegan butter - Substitute with coconut oil: Coconut oil provides a similar fat content and helps to bind the ingredients together, while adding a subtle coconut flavor.
Alternative Recipes Similar to Rhubarb Crisp
How to Store or Freeze Rhubarb Crisp
Allow the rhubarb crisp to cool completely at room temperature. This helps prevent condensation, which can make the topping soggy.
Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, transfer the crisp to an airtight container.
Store the covered rhubarb crisp in the refrigerator for up to 5 days. The cool temperature will help maintain its freshness and texture.
For longer storage, consider freezing the rhubarb crisp. First, ensure it is completely cooled to avoid ice crystals forming.
Wrap the entire baking dish in a double layer of plastic wrap followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn.
Alternatively, you can portion out the rhubarb crisp into individual servings and place them in airtight, freezer-safe containers.
Label the containers with the date and contents to keep track of storage time. The rhubarb crisp can be frozen for up to 3 months.
When ready to enjoy, thaw the rhubarb crisp in the refrigerator overnight. This gradual thawing helps preserve the texture of the topping.
To reheat, preheat your oven to 350°F (175°C). Place the thawed rhubarb crisp in an oven-safe dish and cover with aluminum foil to prevent the topping from over-browning.
Heat for about 15-20 minutes or until warmed through. For a crispier topping, remove the foil during the last 5 minutes of reheating.
Serve the reheated rhubarb crisp with a scoop of vegan ice cream or a dollop of coconut whipped cream for an extra treat.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the rhubarb crisp in an oven-safe dish and cover it with aluminum foil to prevent the topping from burning. Heat for about 15-20 minutes or until warmed through. This method helps maintain the crispiness of the topping while ensuring the filling is heated evenly.
Microwave Method: Transfer a portion of the rhubarb crisp to a microwave-safe dish. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. Be cautious not to overheat, as the topping may become soggy.
Stovetop Method: Place the rhubarb crisp in a skillet over low heat. Cover with a lid and heat for about 5-10 minutes, stirring occasionally to ensure even heating. This method can help retain some of the crispiness of the topping while warming the filling.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the rhubarb crisp in an air fryer-safe dish and heat for about 5-7 minutes. This method can help maintain the crispiness of the topping while quickly warming the filling.
Essential Tools for Making Rhubarb Crisp
Oven: Used to bake the rhubarb crisp at the specified temperature of 375°F (190°C)
Mixing bowl: Needed to combine the rhubarb, sugar, and cornstarch
Mixing bowl: Another one is required to mix the oats, flour, brown sugar, and melted vegan butter
Baking dish: Used to transfer the rhubarb mixture and hold the entire crisp while baking
Measuring cups: Essential for accurately measuring the rhubarb, sugar, oats, and flour
Measuring spoons: Needed to measure the cornstarch
Knife: Used to chop the rhubarb into pieces
Cutting board: Provides a surface to safely chop the rhubarb
Spatula: Helps in mixing the ingredients thoroughly
Oven mitts: Protect your hands when placing the baking dish in the oven and removing it after baking
Cooling rack: Allows the rhubarb crisp to cool slightly before serving
How to Save Time on Making Rhubarb Crisp
Prepare the filling: Chop the rhubarb in advance and store it in the fridge to save time on busy days.
Uniform shape: Cut the rhubarb into evenly sized pieces to ensure even cooking.
Pre-mix dry ingredients: Combine the oats, flour, and brown sugar ahead of time and store in an airtight container.
Melt butter quickly: Use a microwave to melt the vegan butter in short bursts to avoid overcooking.
Use a food processor: Quickly mix the oats, flour, and brown sugar with the vegan butter using a food processor for a faster, more even crumble.
Rhubarb Crisp Recipe
Ingredients
Filling
- 4 cups rhubarb, chopped
- 1 cup sugar
- 2 tablespoons cornstarch
Topping
- 1 cup rolled oats
- 1 cup flour
- ½ cup brown sugar
- ½ cup vegan butter, melted
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the rhubarb, sugar, and cornstarch. Transfer to a baking dish.
- In another bowl, mix the oats, flour, brown sugar, and melted vegan butter. Sprinkle over the rhubarb mixture.
- Bake for 45 minutes or until the topping is golden brown and the filling is bubbly.
- Let cool slightly before serving.
Nutritional Value
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Suggested Appetizers and Main Courses
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