Rhubarb Crisp Recipe

Name: Rhubarb Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 10ounce bag frozen raspberries with syrup. Thawed and drained, liquid reserved; 4 cups of fresh copped rhubarb or 1 16 ounce bad of frozen rhubarb; 1/2 cup of granulated sugar; 3 tablespoons of cornstarch; 1/2 cup whipping cream, whipped; 2 Tablespoons granulated sugar; 1 1/4 cup all purpose flour; 1 cup packed brown sugar; 1 cup quick cooking oats; 1 tsp ground cinnamon; 1/2 cup butter, melted

Servings: persons

1 10ounce bag frozen raspberries with syrup. Thawed and drained, liquid reserved
4 cups of fresh copped rhubarb or 1 16 ounce bad of frozen rhubarb
1/2 cup of granulated sugar
3 tablespoons of cornstarch
1/2 cup whipping cream, whipped
2 Tablespoons granulated sugar
1 1/4 cup all purpose flour
1 cup packed brown sugar
1 cup quick cooking oats
1 tsp ground cinnamon
1/2 cup butter, melted

1
Heat oven to 350 degrees. Reserve 2 tablespoons raspberries for topping. In a measuring cup, mix the reserved raspberry and rhubarb liquids and if necessary add water to make 1 cup.
2
In a 2 quart saucepan, mix 1/2 cup granulated sugar and the cornstarch, stir in reserved liquids. Cook over medium heat, stirring constantly until thickened. Remove from heat. Stir in raspberries and rhubarb and set aside.
3
Line a cookie sheet with waxed paper. In a small bowl, gently mix whipped cream, 2 tablespoons sugar, reserved raspberries and drop 9 mounds onto the lined cookie sheet and freeze until firm.
4
Im a large bowl, mix flour, brown sugar, oats and cinnamon. Stir in butter until crumbly. Press 2/3 of the crumb mixture in the bottom of an ungreased 9 inch square pan. Bake for 12 minutes. Remove from the oven, spoon filling mixture over crust, spreading evenly. Sprinkle with remaining crumb mixture. Bake 50 to 55 minutes.
5
Cool slightly about 10 minutes before cutting. Top each serving with the frozen whipped cream.

911

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 10ounce bag frozen raspberries with syrup. Thawed and drained, liquid reserved, 4 cups of fresh copped rhubarb or 1 16 ounce bad of frozen rhubarb, 1/2 cup of granulated sugar, 3 tablespoons of cornstarch, and more.

Yes, Rhubarb Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Crisp

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