Rhubarb Crisp Recipe

Name: Rhubarb Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crumb topping; 1/4 cup barley malt; 1/3 cup whole wheat flour; 3/4 cup oats; 1 tsp cinnamon; 2 Tb oil; Filling; 3 cups Rhubarb; 1 pint strawberries; 2Tb kuzu or corn starch; 1/2 cup apple juice; 1/4 cup maple syrup; dash salt; 1 tsp vanilla

Servings: persons

Crumb topping
1/4 cup barley malt
1/3 cup whole wheat flour
3/4 cup oats
1 tsp cinnamon
2 Tb oil
Filling
3 cups Rhubarb
1 pint strawberries
2Tb kuzu or corn starch
1/2 cup apple juice
1/4 cup maple syrup
dash salt
1 tsp vanilla

1
In saucepan, slowly heat barley malt. When hot and thinned, add in remaining crumb topping ingredients with fork. Mix well. Set aside.
2
Chop rhubarb into 1/2 inch pieces. Clean and de-stem strawberries; cut in halves. Place fruit in bottom of baking dish.
3
Dissolve kuzu in 2 Tablespoons of the apple juice. In saucepan, heat remaining apple juice, maple syrup, and dash salt. Bring to low simmer and add dissolved kuzu. Stir as it thickens, for about 1 minute. Add vanilla. Pour mixture over fruit.
4
Spread crumb topping over the top of fruit.
5
Bake at 350 degrees for 1 hour, or until crumb topping has browned.

801

kcal

Calories

Fat

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 14 ingredients. The key ingredients include: Crumb topping, 1/4 cup barley malt, 1/3 cup whole wheat flour, 3/4 cup oats, 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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