RHUBARB CRISP IN A JAR
Tangy, ruby-pink rhubarb with buttery-crisp topping - baked and served right in its own individual-serving-size jar.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees Fahrenheit.
- Wash and dry six half-pint (8-ounce) canning jars.
- In a medium bowl, toss the rhubarb with the granulated sugar and 2 tablespoons flour. Divide rhubarb mixture between the six jars - each jar will fill nearly to the top with rhubarb. There will be some flour and sugar left over in the mixing bowl. Sprinkle the remaining mixture over the tops of the rhubarb. Using a long, narrow spoon or butter knife, give the rhubarb a stir to incorporate the remaining flour/sugar mixture.
- In a food processor, pulse the butter, 1/3 cup flour, brown sugar, rolled oats, and cinnamon until the butter is pea-sized. You can also do this in a medium bowl with a pastry blender, two butter knives, or even your hands.
- Divide the flour/oat mixture between each jar of rhubarb, sprinkling evenly on top.
- Place jars on a rimmed cookie sheet and bake for 30 minutes, or until the rhubarb is tender when you poke it with a fork, and the tops are crisp and golden.
- Let cool for at least fifteen minutes, or until jar is cool to the touch. You can serve after that, topping with whipped cream or ice cream if desired, or cool completely on a baking rack, add lids and tops, and store in the refrigerator for up to 3 days before serving.
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Mahad Ali
[email protected]This recipe will definitely be in my spring repertoire. Thanks so much for posting it!
Sheikh Arifuzzaman
[email protected]Can't. Stop. Snacking! This is a clear winner in my house. May make it again tonight just to prove it wasn't a fluke.
Huggins Mangezi
[email protected]My husband says this is his new favorite dessert. And that is saying something because he doesn't even like rhubarb that much!
Larry Gonzalez
[email protected]I used half the amount of brown sugar and it was still really good.
Leratow Precious
[email protected]My only addition was a teaspoon of lemon zest. It really brightened up the flavor!
Ann waithera
[email protected]I've liked this recipe for years! I just wanted to say 'thanks for posting!'
Jerry Hullinger
[email protected]This was a game-day dessert. I had to make it in less than 10 minutes. Thanks for the time-saver!
Gamer Mula
[email protected]I halved the recipe and it still made enough for 6 individual servings, which was perfect. I want to try using other fruits for this.
Trevor Jjingo
[email protected]Absolutely perfect! Really hits the spot for a spring/summer dessert.
Mehardeep Singh
[email protected]You got it! I can't believe I never thought to use rhubarb in a dessert. What amazing flavor!!
Bibash Khanall
[email protected]I would like to make this, but I have a question - can I use regular flour?
Rayan A/jebar
[email protected]Very simple and quick recipe. I didn't have any old fashioned rolled on hand, so I used the thick cut.
ABDUL GHFAR776
[email protected]This was a wonderful use of rhubarb! We will definitely enjoy this again soon.
Ayni Getachew
[email protected]You had me at '3 ingredients'. This was super simple and delicious. Thanks for the great recipe!
Siyabonga Ngubane
[email protected]I added a dollop of vanilla ice cream to the top of the hot rhubarb, it was heavenly! My kids loved this dessert.
Raymond Harjo
[email protected]The instructions were easy to understand and the measurements were spot-on. Would definitely recommend trying this recipe.
Peniel Pius
[email protected]I've made this recipe several times now, and it's always a hit with my family. The combination of sweet and tart is just right.
Bradley Kennedy
[email protected]This was so easy to make, and the results were amazing! The rhubarb was perfectly tart, and the sweet crumbly topping was the perfect complement.