RHUBARB-ZUCCHINI CRISP
A great way to get rid of some of that pesky zucchini. This tastes just like apple crisp.
Provided by Deanna Beach
Categories Other Desserts
Time 1h35m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees.
- 2. First, cut up the rhubarb and the zucchini and put them in a medium bowl for later. I left the peel on the zucchini. It added some color. Feel free to peel it if you choose.
- 3. Mix the flour, oatmeal, butter, cinnamon, and brown sugar until crumbly. Press half of the crumb mixture into a greased 8x8 inch or 9x9 inch baking dish. Cover with the rhubarb and zucchini.
- 4. Combine the cornstarch, sugar, water, and vanilla and place in a medium size sauce pan. Cook until thick and clear. Pour over the rhubarb and zucchini and top with the remaining half of the crumb mixture.
- 5. Bake at 350 degrees for approximately 1 hour.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
jamshaid jimy
[email protected]This crisp is the perfect summer dessert. It's light and refreshing, and it's a great way to enjoy the season's bounty.
Cate Casitras
[email protected]I added a scoop of vanilla ice cream to my crisp and it was heavenly!
Katie Hobbs
[email protected]This crisp is a great way to use up leftover rhubarb and zucchini. It's also a delicious and healthy snack or dessert.
HIMAL BHUJEL
[email protected]I'm definitely going to be making this crisp again. It's a new family favorite!
Fatma Radwan
[email protected]This is a great recipe for beginner bakers. It's simple to follow and the results are delicious.
Naysha Singhaniya
[email protected]I love that this crisp is not too sweet. The tartness of the rhubarb balances out the sweetness of the zucchini and crumble topping perfectly.
abdul rasheed qasmi qasmi
[email protected]This crisp is so easy to make. I had it in the oven in less than 30 minutes.
Joanne Murphy
[email protected]I used frozen rhubarb and zucchini in this crisp and it worked perfectly. It's a great way to enjoy this dish all year round.
Kristi Schafer
[email protected]I made this crisp gluten-free by using gluten-free oats and flour. It turned out just as delicious as the original recipe.
Ankush Nidhi
[email protected]This crisp is a great way to get kids to eat their vegetables. My kids loved the sweet and tangy flavor.
Oliver Scicluna
[email protected]I'm not a big fan of zucchini, but I really enjoyed this crisp. The rhubarb and crumble topping were delicious.
Haji muhammad laashaari
[email protected]This is the best rhubarb crisp I've ever had! The zucchini adds a wonderful twist to the classic recipe.
Tiffany Salas
[email protected]I made this crisp for a potluck and it was a hit! Everyone loved the unique flavor combination.
Noluvuyo Nolly
[email protected]This crisp is a great way to use up summer zucchini. It's also a delicious and healthy dessert that the whole family will enjoy.
Rumeshi Thathasarani
[email protected]The crumble topping was the perfect finishing touch. It was crispy and buttery, and it added a wonderful flavor and texture to the crisp.
Paul Mennie
[email protected]I was skeptical about the zucchini in this crisp, but it actually worked really well. It added a nice moisture and sweetness to the dish.
Caleb Broach
[email protected]This rhubarb zucchini crisp was a delightful surprise! The combination of tart rhubarb and sweet zucchini, topped with a crunchy oat crumble, was simply irresistible.