Best 7 Rhubarb Zucchini Crisp Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a unique and delectable dessert that combines the flavors of tart rhubarb and refreshing zucchini? Look no further than the Rhubarb Zucchini Crisp, a delightful treat that offers a perfect balance of sweetness and tang. This recipe is a delightful combination of flavors and textures, featuring a tender oat crumble topping and a juicy, flavorful filling made with fresh rhubarb, zucchini, sugar, cornstarch, cinnamon, and nutmeg. The rhubarb and zucchini are simmered together until tender, then combined with the other ingredients to create a filling that is both sweet and tangy. The oat crumble topping adds a crunchy and nutty texture, creating a delightful contrast to the soft filling. This recipe also includes variations, such as using frozen rhubarb or zucchini, adding nuts or dried fruits to the crumble, and using different spices to enhance the flavor. With its vibrant colors and delicious taste, the Rhubarb Zucchini Crisp is sure to be a hit at any gathering.

Check out the recipes below so you can choose the best recipe for yourself!

EASY RHUBARB CRISP



Easy Rhubarb Crisp image

Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it.

Provided by Baking Girl

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 1h25m

Yield 10

Number Of Ingredients 10

1 cup all-purpose flour
1 cup brown sugar
¾ cup oats
½ cup melted butter
1 teaspoon ground cinnamon
4 cups diced rhubarb
1 cup white sugar
1 cup water
2 tablespoons cornstarch
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
  • Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
  • Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 59.2 g, Cholesterol 24.4 mg, Fat 9.8 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 5.9 g, Sodium 75 mg, Sugar 42 g

MOM'S RHUBARB CRISP



Mom's Rhubarb Crisp image

This delicious dessert was a summer staple in my family growing up. An easy, delicious way to use up the summer surplus of rhubarb!

Provided by Nikki

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 1h

Yield 9

Number Of Ingredients 10

3 cups diced fresh rhubarb
1 tablespoon all-purpose flour
½ cup white sugar
1 tablespoon water
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup rolled oats
1 cup brown sugar (packed)
½ cup all-purpose flour
½ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  • Mix rhubarb, 1 tablespoon flour, sugar, water, cinnamon, and allspice together in a bowl. Mix oats, brown sugar, and 1/2 cup flour together in a separate bowl; add butter and mash into the oats mixture with a pastry cutter until crumbly.
  • Press about half the oats mixture into the bottom of the prepared baking dish. Spread rhubarb mixture over the oats mixture; top with remaining oats mixture.
  • Bake in preheated oven until rhubarb layer is set, about 45 minutes.

Nutrition Facts : Calories 298.6 calories, Carbohydrate 49.4 g, Cholesterol 27.1 mg, Fat 11 g, Fiber 2 g, Protein 2.5 g, SaturatedFat 6.6 g, Sodium 82 mg, Sugar 35.4 g

RHUBARB CRISP



Rhubarb Crisp image

Provided by Nancy Fuller

Categories     dessert

Time 1h5m

Yield 6 to 9 servings

Number Of Ingredients 14

Unsalted butter, for buttering the baking dish
4 cups 1/2-pieces rhubarb
3/4 cup granulated sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 lemon, juiced
Pinch kosher salt
1 cup all-purpose flour
1 cup brown sugar (light or dark)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup rolled oats
Pinch kosher salt
Ice cream for serving, optional

Steps:

  • For the filling: Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
  • Toss together the rhubarb, granulated sugar, flour, cinnamon, vanilla, lemon and salt in a large bowl until the rhubarb is well coated. Fill the prepared baking dish and set aside.
  • For the crisp topping: Stir together the flour, brown sugar, butter, oats and salt in a medium bowl until crumbly. Spoon all of the crumble topping evenly over the prepared rhubarb and bake until golden and bubbling at the edges, about 35 minutes. Let cool slightly. Serve with ice cream, if using.

RHUBARB CRISP



Rhubarb Crisp image

I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! -C.E. Adams, Charlestown, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

3/4 cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb or frozen rhubarb, thawed
2 cups sliced peeled apples or sliced strawberries
1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter, melted
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Vanilla ice cream, optional

Steps:

  • In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. , In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.

Nutrition Facts : Calories 320 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 124mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 3g fiber), Protein 3g protein.

RHUBARB CRISP



Rhubarb Crisp image

When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it's made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring's first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake - it is nearly effortless and as good or better than a pie.

Provided by Mark Bittman

Categories     easy, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
2 1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)
1/4 cup white sugar
1 tablespoon orange or lemon juice
1 teaspoon orange or lemon zest
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon, or to taste
Pinch salt
1/2 cup rolled oats
1/2 cup pecans

Steps:

  • Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
  • Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
  • Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 48 milligrams, Sugar 22 grams, TransFat 0 grams

ZUCCHINI CRISP



Zucchini Crisp image

"My husband, Jamie, is an avid gardener and hates to see any of his work go to waste," explains Deborah Trescott of Marianna, Florida. "So we fix this dessert that tastes like it's made with apples but uses up a bounty of zucchini. It's so good, even those who don't like vegetables enjoy it."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-15 servings.

Number Of Ingredients 10

8 cups cubed peeled zucchini
3/4 cup lemon juice
1/2 to 3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
TOPPING:
1-1/3 cups packed brown sugar
1 cup old-fashioned oats
1 cup all-purpose flour
2/3 cup cold butter, cubed

Steps:

  • In a bowl, combine the zucchini, lemon juice, sugar, cinnamon and nutmeg; mix well. Pour into a greased 13-in. x 9-in. baking dish., For topping, combine brown sugar, oats and flour in a bowl; cut in butter until crumbly. Sprinkle over the zucchini mixture. Bake at 375° for 45-50 minutes or until bubbly and the zucchini is tender.

Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 93mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.

ZUCCHINI-RASPBERRY BREAD



Zucchini-Raspberry Bread image

It's a simple zucchini nut bread with a splash of red raspberries for flavor.

Provided by reedfamilyof5

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 10

1 ½ cups self-rising flour
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 cup white sugar
1 egg
1 cup shredded unpeeled zucchini
¼ cup vegetable oil
1 teaspoon grated lemon peel
½ cup chopped walnuts
1 cup fresh raspberries

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Combine flour, cinnamon, and nutmeg in a large bowl.
  • Mix sugar, egg, zucchini, vegetable oil, and lemon peel in a separate bowl, then stir in to the flour mixture. Gently fold in the walnuts and raspberries. Pour batter into the loaf pan.
  • Bake in the preheated oven until golden brown, 30 to 35 minutes, then cover with aluminum foil. Continue baking until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 30.7 g, Cholesterol 15.5 mg, Fat 8.4 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 205.4 mg, Sugar 17.5 g

Tips:

  • Choose the right rhubarb and zucchini. Use tender, young rhubarb with firm, bright red stalks. Select zucchini that is small and firm, with no blemishes.
  • Prepare the rhubarb and zucchini properly. Trim the rhubarb and cut it into 1-inch pieces. Cut the zucchini into thin slices.
  • Use a variety of spices. Cinnamon, nutmeg, and ginger are all classic spices that pair well with rhubarb and zucchini. You can also add a pinch of cardamom or cloves for a more complex flavor.
  • Don't overcook the filling. The rhubarb and zucchini should be tender but still retain their shape.
  • Serve warm with your favorite topping. Vanilla ice cream, whipped cream, or a dollop of yogurt are all great choices.

Conclusion:

Rhubarb zucchini crisp is a delicious and easy-to-make dessert that is perfect for using up summer produce. With its sweet and tart filling and crispy oat topping, this dish is sure to be a hit with everyone at your table. So next time you're looking for a simple but impressive dessert, give rhubarb zucchini crisp a try. You won't be disappointed.

Related Topics