Classic Rhubarb Crisp Recipe (2024)

FAQs

Why is my rhubarb crisp runny? ›

You need to incorporate a thickener in rhubarb fillings in order to thicken the juices and gel them so that the filling is jammy and set, not watery and overly loose. Flour is an easy choice, but flour creates a filling that is more opaque and white-ish.

Usually it's the crumble that wrong. It might be too lean, making it rather dry and everlasting to eat, or it's undercooked so that it has the pasty flavour of uncooked flour.

Rhubarb Crumble is a classic British dessert, made with a vegetable-slash-fruit originally from Siberia. It's associated with springtime, but I only just this week managed to get my hands on some. It's both hothouse-grown and field-grown in the US and has been cultivated in the UK since the 1600s.

Nutrition Facts

1 cup: 320 calories, 12g fat (7g saturated fat), 31mg cholesterol, 124mg sodium, 52g carbohydrate (36g sugars, 3g fiber), 3g protein.

Not adding a thickener

Fruit is naturally watery, and when it bakes, that liquid cooks out and mixes with your sugar and spices to create a delicious sauce. However, you don't want your apple crisp weeping everywhere. Just toss in a little cornstarch or tapioca starch with your fruit before baking.

If you use more butter than the recipe calls for, the crumb topping will be melted and greasy. If you don't use enough butter it will be dry and floury.

The main reason your crumble topping isn't crunchy is probably because you haven't used Demerara sugar. Although, it could also be that you've got your topping ingredient quantities wrong: either too much or not enough flour and butter alongside the sugar.

Spread a single layer of cut rhubarb on trays, freeze until firm (1 to 2 hours), then put in air tight bags or containers. Rhubarb may also be frozen with sugar or syrup. For a sugar pack, mix 1 part sugar and 4 parts rhubarb and allow to stand until sugar is dissolved before packing into freezer containers.

Apple crisp is a dessert made with a streusel topping. In the US, it is also called apple crumble, a word which refers to a different dessert in the UK, Canada, Australia, and New Zealand. Ingredients usually include cooked apples, butter, sugar, flour, cinnamon, and often oats and brown sugar, ginger, and/or nutmeg.

Folklore credits Benjamin Franklin with bringing rhubarb to America in the late 1700s. However, it wasn't until the late 18th or early 19th century that Great Britain and the United States started using it for culinary purposes.

What is the difference between fruit crisp and crumble? ›

So what's a crumble vs. a crisp? A crumble is just a crisp without oats in the streusel. It may feature nuts, but the streusel topping is usually a simple combination of butter, flour, and sugar that is more clumpy than that of a crisp.

Rhubarb is a truly special ingredient. With its vivid pink colour and distinctively tangy taste, it can be stewed, poached, roasted and puréed in a range of dishes as well as drinks. Use it in a comforting crumble, a classic syllabub, a fruity chutney or a zingy kebab sauce – the possibilities are endless.

Rhubarb is a rich source of nutrients providing 45% of Daily Value of Vitamin K in a serving size of 1 cup. In addition, rhubarb contains Vitamin C and A, along with Folate, Riboflavin, and Niacin. Rhubarb provides 32% of Daily Value of manganese in a serving.

Strawberry Rhubarb Crisp is quick and easy to make desserts at only 263 calories per serve!

Thankfully the science of baking has an easy trick up its sleeve to deal with this, and all it involves is tossing your rhubarb with some sugar. Mixing your fresh fruit with sugar and letting it sit is called maceration, and it helps draw excess liquid out of your rhubarb before it cooks out and leaves your pie soggy.

The ingredient list for a crumble or crisp is relatively short, but don't be tempted to leave out the cornstarch. As fruit cooks, it releases its juices, becoming saucy and soupy.

The rhubarb plant is a "heavy feeder." The plant must take in large amounts of nutrients from the soil to produce its large stalks and leaves. Make it an annual practice to supplement the soil with either a balanced commercial fertilizer or rich compost, or both.