Apple And Rhubarb Crumble Better Homes And Gardens

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Enjoy this recipe for Apple And Rhubarb Crumble Better Homes and Gardens. It’s a great dessert to make any time of the year, but especially in the Fall when apples and rhubarb are in season.

If you are looking for a dessert recipe that is delicious, quick and easy to make, then you should definitely make this Apple And Rhubarb Crumble. It is a simple dessert but the taste is superb. My family loved it.

Rhubarb Crisp

Don’t let a spring or early summer season pass you by without making this rhubarb crisp recipe. Using only rhubarb (no strawberries or other fruits), this crisp recipe is for lovers of rhubarb’s natural sweet-tart flavor.

Apples are ripe at the time they are picked from the tree so, when choosing them, always look for those that feel firm and have unblemished, bright and shiny skin.

Ingredients

Melted better, for greasing

4 pink lady apples, peeled, cored, chopped

¼ cup water

5 stalks rhubarb, trimmed, leaves removed, roughly chopped (you will need 350g trimmed rhubarb)

250g punnet strawberries, hulled, quartered

1 tsp vanilla bean paste

½ cup caster sugar

¾ cup plain flour

Extra 100g butter, chopped, chilled

½ cup caster sugar

¾ cup plain flour

Extra 100g butter, chopped, chilled

½ cup brown sugar

½ cup shredded coconut

½ cup rolled oats

½ tsp ground cinnamon

½ tsp ground ginger

Vanilla bean ice-cream, to serve (optional)

Method

  1. Preheat oven to 180°C. Grease eight 1-cup capacity baking dishes with melted butter. Put apple in a large saucepan and add water. Put over a high heat and bring to the boil, then reduce to a simmer and cook, covered, for 5 minutes or until tender. 
  2. Add rhubarb, strawberry, vanilla and caster sugar to pan. Cook, covered, for 5 minutes. Spoon into prepared dishes.
  3. To make crumble, put flour in a large bowl. Add extra butter and, using your fingers, rub into flour until combined and a coarse, crumbly mixture forms. Stir in brown sugar, coconut, oats and spices, then sprinkle mixture evenly over fruit.
  4. Bake for 25 minutes or until top is golden and filling is bubbling. Serve with ice-cream, if desired.

BEST EASY RHUBARB CRISP OR CRUMBLE RECIPE

This easy rhubarb crisp recipe is a sure sign of spring! Rhubarb is one of the earliest perennials to pop up and is one of the first things we can start harvesting fresh each spring.

Whatever you call it (a crisp or a crumble), one of the yummiest ways to enjoy fresh fruit is to make this easy rhubarb crisp recipe. It’s a true spring or summertime treat!

WHAT’S THE DIFFERENCE BETWEEN A CRISP, CRUMBLE, OR COBBLER?

These spring and summertime deserts combine fruit filling with a sweet, crumbly topping that taste terrific by themselves but are even better served warm with ice cream on top.

When it’s called a crisp or crumble it typically refers to a baked fruit dessert that is topped with a mixture that generally includes a grain like oats or oatmeal mixed with brown sugar and butter. A cobbler generally refers to a baked fruit dessert topped with a batter or biscuit crust.

EASY RHUBARB CRISP RECIPE

This is a very simple but delicious way to use that first spring rhubarb. The recipe is the best because it can be varied endlessly with other fruits such as raspberries, strawberries, cherries, etc. Simply substitute 1/2 of the rhubarb fruit quantity with whatever other fruit you’d like to use. It always turns out delicious!

We also like to double this recipe and find that it fits perfectly into a 13″ x 9″ standard baking dish when doubled. The crisp shown in the photo below is a double recipe in a 13″ x 9″ pan using 1/2 rhubarb and 1/2 raspberries – yum!.

Double Recipe Rhubarb – Raspberry Crisp

GROW YOUR OWN RHUBARB (IT’S SO EASY)

Rhubarb is easy to grow and it’s a perennial so everyone should have a plant or two. It can be tucked into flower beds and borders and will produce edible stalks that can be harvested for about six weeks each spring.

Rhubarb stalks are harvested in the springtime, but that doesn’t mean you can’t make this easy rhubarb crisp recipe year-round. Simply harvest the rhubarb in spring, cut the stalks into 1/2″ pieces, and freeze

DON’T USE RHUBARB LEAVES, USE THE STALKS!

One important thing to realize when cooking with rhubarb is that the leaves are poisonous. So, use only the stalks – NEVER eat the leaves or feed the leaves to any livestock!

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