INDIVIDUAL RHUBARB CRISPS
Look for rhubarb stalks that are firm and crisp, as brightly hued as you can find, and blemish free. Rhubarb is often sold with leaves intact because this helps prolong freshness, but only the stalks of rhubarb are edible. This crisp can be prepared either in six 8-ounce ramekins for individual serving, or in a 2 1/2-quart shallow casserole.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Butter six 8-ounce ramekins (or a 2 1/2-quart shallow casserole), and set aside. Make crumb mixture: In a large bowl, whisk together flour, brown sugar, cinnamon, nutmeg, salt, and oats. Using a pastry cutter or two knives, cut in chilled butter until mixture comes together into clumps, about 4 to 5 minutes; set aside.
- In a large bowl, stir to combine rhubarb, zest, orange juice, and vanilla seeds. In a small bowl, combine sugar and cornstarch; sprinkle over rhubarb until just coated. Pour 1 cup rhubarb mixture into each ramekin, and top with 1/2 cup crumb mixture. Bake until the rhubarb is tender when pierced with the tip of a knife, about 30 minutes (or about 40 minutes for the casserole). Transfer from oven to a cooling rack. Let cool slightly, and serve warm.
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Christina Reyes
[email protected]I've never made rhubarb crisps before, but these were so easy to make and they turned out delicious! I'll definitely be making them again.
Andrea Beeley
[email protected]These crisps are the perfect dessert for a summer party. They're light and refreshing, and they're always a hit with my guests.
Titus Mathea
[email protected]I love that these crisps can be made ahead of time. I often make them the night before and then bake them just before serving.
Raju Biswakarma
[email protected]These crisps are a great way to get kids to eat their fruits and vegetables. My kids love the sweet and tart filling.
Anamika Ahamed
[email protected]I've made these crisps several times and they're always a hit. They're the perfect dessert for a potluck or picnic.
Sabibur Rahaman
[email protected]These crisps are a great way to use up leftover rhubarb. I always have a few stalks left over after I make strawberry rhubarb pie.
Kiran raj thapa Thapa
[email protected]I'm not a big fan of rhubarb, but I really enjoyed these crisps. The oat topping was especially good.
Tenusha Limbu
[email protected]These crisps are the perfect balance of tart and sweet. I love the way the rhubarb and strawberries complement each other.
Kevin Munts
[email protected]The oat topping on these crisps is amazing! It's so crispy and flavorful.
Dalal Sindi
[email protected]I love the individual serving size of these crisps. It's the perfect amount of dessert for one person.
Isaac Benge
[email protected]These crisps are a great way to use up rhubarb from the garden.
Imran ali Chohan
[email protected]I've made these crisps several times and they're always a hit. They're the perfect dessert for a summer party.
Khetani Maluleke
[email protected]These crisps were a complete disaster! The filling was too tart, the topping was too dry, and the whole thing was just a mess.
Axum Tube
[email protected]I'm not sure what I did wrong, but my crisps turned out dry and crumbly.
Mervlus Kedner
[email protected]The crisps were easy to make, but the filling was a little too runny. I think I would add a little more cornstarch next time.
Simesihle Chirwa
[email protected]These crisps were a bit too tart for my taste, but my husband loved them.
Hamid 324
[email protected]I'm not a big fan of rhubarb, but I really enjoyed these crisps. The oat topping was especially good.
Ab Dulla
[email protected]The rhubarb crisps were easy to make and turned out beautifully. The only thing I would change is to use a little less sugar in the filling.
Nepal Nepali
[email protected]I made these crisps for a potluck and they were a huge success! Everyone loved them.
Collymore Faba
[email protected]These individual rhubarb crisps were a hit with my family! The filling was tart and sweet, and the oat topping was perfectly crispy. I will definitely be making these again.