The great great leafy tops sliced and lobbed my direction. Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. COMBINE rhubarb and strawberries in a large bowl. Set aside. Add the cold butter and pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within. Divide dough into 16 equal pieces and roll each piece into a small ball. Thank you, Jenn! In a medium bowl, toss chopped strawberries and rhubarb with SPLENDA® Naturals Stevia Sweetener, lemon juice, and vanilla. Prepare as above, except substitute peach or apricot preserves for the strawberry preserves and 4 cups peeled and sliced fresh peaches or sliced nectarines for the strawberries and rhubarb. ), you’ll end up with fruit soup, as they release a ton of juice. I am dying to try this recipe, but I can’t find rhubarb at the moment. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Preparation Time: 15 minutes | Baking Time: 40 to 45 minutes | Serves: 8 4 cups (1 L) Ontario Strawberries, sliced 4 cups (1 L) sliced Ontario Rhubarb (1-inch/2.5 cm) pieces Let cool for 10 minutes. In a separate bowl, combine the remaining cup flour, the granulated sugar, cinnamon, baking powder, and salt. Hi Jen! To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Yum ! Get new recipes each week + free 5 email series. Glad you liked it! This field is for validation purposes and should be left unchanged. Learn how your comment data is processed. It’s very tart but when you add a little sugar and cook it down, it becomes deliciously sweet, like berries. 2. While fruit desserts like this one tend to be flexible, be sure to keep the ratio of rhubarb to strawberries the same. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Rhubarb has a tart flavor and bright pink color. Hubby loved it! Article by Canadian Living. Fill oven safe baking dish (or ramekins for individual servings). For the top it’s some melted butter, quick rolled oats and brown sugar. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white. At four years old, she couldn’t remember eating it before. Hope you do as well. Directions Preheat the oven to 350 degrees F. For the fruit, toss Coat an 8” (20 cm) square baking pan with cooking spray. When you’re ready to roll out pastry and assemble pie, stir sugar, tapioca and zest into fruit. A warm fragrant rhubarb crisp with vanilla ice cream hailed the beginning of the abundance to come. Lightly grease your baking dish and add the fruit mixture. I could never share my mother's excitement. Transfer the fruit mixture to a 2-quart baking dish (no need to butter it) and set aside while you prepare the topping. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. This time I tried some of my frozen blackberries from summer. Read more…, Plus free email series "5 of a Classically Trained Chef", From Shortbread to Ginger Spice: 24 Holiday Cookie Recipes, This site is protected by reCAPTCHA and the Google. To prepare dough, in a large bowl or food processor, combine flour, 1 tablespoon (15 mL) of SPLENDA® Granulated, baking powder and baking soda. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! The rhubarb and strawberry slices are combined with sugar, cornstarch to soak up some of the juices, and vanilla. Cool for 20 minutes before serving, then spoon into shallow bowls and serve with vanilla ice cream. In the past, we’ve made Keto rhubarb-strawberry custard bars, rhubarb crisp, rhubarb summer salad with cashews, rhubarb apple sauce and sugar-free rhubarb-strawberry chia jam. Spoon the topping evenly over the fruit without packing it down. Bake at 325 degrees for about an hour or until the rhubarb is tender. Mix well and spoon mixture into bottom of prepared pan. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white. In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt. Bake in 350°F (180°C) oven for 45 to 50 minutes or until fruit is tender and topping is golden. Spoon the topping evenly over the fruit without packing down. Place dish on foil-lined baking sheet and bake crisp until topping is golden brown and fruit is bubbling, about 45 minutes. How to make Strawberry Rhubarb Crisp. Grandma Maude usually made rhubarb and strawberry pie. Transfer to a medium bowl and stir in the oats and chopped pecans. Preheat oven to 375ºF (190ºC). Spread filling on the oat mixture and spread the last half of oat mixture on top. In a large bowl, combine strawberries, rhubarb, 2 tablespoons (30 mL) of SPLENDA® Granulated and cornstarch. Bake pastry shell on preheated baking sheet for 25 min. A walk down memory lane... Rhubarb. If you use fresh sour cherries, soaking isn't necessary. Stir vanilla into to fruit mixture. Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. If you add more strawberries (which I know is tempting! Bare feet sinking into the rich black earth, bent over in her little white pedal pushers with turquoise polka dots, cutting long fat stalks of rhubarb for all sorts of concoctions dancing in her eyes. Transfer the fruit mixture to a 2-quart baking dish (no need to butter it) and set aside while you prepare the topping. Method. Set aside. Quarter the strawberries and combine them with the rhubarb, sugar, cornstarch and vanilla. Transfer to a medium bowl and stir in the oats and chopped pecans. Wondering if you could make this with frozen Rhubarb and Strawberries??? Cool 15 minutes before serving. Add the rhubarb and fresh strawberries and coat well. Technically, it’s a vegetable but you treat it like fruit. Oh, and instead of whipped cream or ice cream, I use fat free Greek yogurt mixed with real maple syrup! Quarter the strawberries and combine them with the rhubarb, sugar, cornstarch and vanilla. Process until well combined, about 30 seconds. 108. The crunchy, lightly spiced granola topping is the star of this dish. I'd love to know how it turned out! As I was slicing the rhubarb, listening to that satisfying slicing sound, Tessa asked what it was and what it tasted like. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Rhubarb Sour Cherry Crisp | Canadian Living. Nutritional information is offered as a courtesy and should not be construed as a guarantee. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Old-Fashioned Strawberry Rhubarb Crisp. Cool for 20 minutes before serving. Gorgeous red fruit bubbling away beneath a crunchy oat streusel topping — this strawberry rhubarb crisp is one of the easiest and best desserts I know. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Yields about 1/2 cup (125 mL) fruit mixture and 2 biscuits per serving. Hi Jenn, I love this recipe and have made many times. I make it several times in the spring, then I get sick of it. Would be so wonderful in the wintertime:). If you’ve never cooked with rhubarb, now is the time to start! Transfer dough to a lightly floured surface and knead 5 times, until blended. Leftovers are also delicious for breakfast. In a large bowl, combine strawberries, rhubarb, 2 tablespoons (30 mL) of SPLENDA® Granulated and cornstarch. Filling: In bowl, toss together chopped rhubarb, strawberries, apples and blueberries; sprinkle with sugar and add orange juice and zest.Arrange over base. Add the cold butter. Once upon a time, I went to culinary school and worked in fancy restaurants. Brush the surface of dough with egg. all-purpose flour, spooned into measuring cup and leveled-off with a knife, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Strawberry & Orange Salad with Citrus Syrup and Mint. Spoon into shallow bowls and serve with vanilla ice cream. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white. It is easy to prepare and needs only a scoop of ice cream to achieve dessert heaven! Apples-to-rhubarb mixture can be tweaked depending on how much you like rhubarb or how tall you want the crisp to be. Pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within. This site uses Akismet to reduce spam. Times have changed my friends, and it’s all starting with this recipe for strawberry rhubarb crisp. Preheat oven to 375ºF (190ºC). Please LMK how it turns out if you try it! This strawberry rhubarb crisp is one of the easiest and best desserts I know. To prepare dough, in a large bowl or food processor, combine flour, 1 tablespoon (15 mL) of SPLENDA® Granulated, baking powder and … In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt. Strawberries and apples are kind of an unconventional combination, but I think it should work. It’s perfect for a spring night, served warm out of the oven with a scoop of vanilla ice cream. by Healthy Living Magazine. Absolutely delicious…made this several times now and it’s divine. Stir 2 teaspoons lemon juice into the preserves mixture before adding fruit.Nutrition facts per serving: 161 cal., 1 g total fat (0 g sat. You can make this crisp in your favorite baking pan, a pie dish, an oven-proof skillet or even in little ramekins to make individual crisps. Whisk to blend thoroughly. Place balls on top of strawberry-rhubarb mixture and gently press down to flatten. Never a spot of dirt on her clothes. This sophisticated fruit crisp is topped with crunchy, lightly spiced granola. Process until well combined, about 30 seconds. Add sour cream and milk and mix until dough comes together. The truth is, until rhubarb season last year, I didn’t really love the tart nature of this vegetable (yes, rhubarb is a vegetable even though it’s often treated as a fruit). Well, I love apple crisps and rhubarb crisp - but didn't like the strawberry. Meanwhile, whisk eggs with cream, flour, butter, vanilla, salt and remaining 1/2 cup sugar in a large bowl until smooth. Topping: Stir flour with oats, brown sugar, salt and cinnamon in a medium bowl. Serve warm with vanilla ice cream. What I love about this dessert is how easy it is. For the guts of the crisp you basically just mix up some sugar, cinnamon, rhubarb and water. Serve warm. Rhubarb-Banana Crumble ** Modified from Canadian Living’s Rhubarb-Banana Crumble ** Things you need… Rhubarb Banana Filling 5 cups rhubarb, chopped 3 ripe bananas, sliced into 1/2 inch pieces 1/2 cup brown sugar 2 tbsp tapioca 1 tsp vanilla 1/2 tsp cinnamon 1/8 tsp nutmeg pinch of salt. Mix well and spoon mixture into bottom of prepared pan. Yes, using frozen strawberries and rhubarb is fine — just defrost them first and drain any excess liquid. To make the crisp topping, in a medium bowl, combine the oats, flour, SPLENDA® Naturals Stevia … This strawberry rhubarb crisp was developed by executive chef Ian Rynecki of Pippin Hill Farm and Vineyards. Save my name, email, and website in this browser for the next time I comment. To prepare it for this recipe, trim the leaves (they should not be eaten) and rough ends and wash the stalks, then cut them into 1/2-inch pieces. What follows is my Rhubarb Crisp recipe. In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, and vanilla. Serve with The Classic Creme Anglaise (recipe link below). Discover dessert recipes for cakes, cupcakes, pies, cookies, brownies, holidays and every day of the year. In a small bowl mix sugar, cornstarch, cinnamon. Bake until filling is bubbly and top is golden brown, 45 minutes. I remember when my mum and dad were visiting us from the UK and our rhubarb was in season. I took a few recipes I found and mixed and matched and got something that everyone loved. Mix the sugar, cornstarch and cinnamon together and mix with the egg and yogurt. Hi Meg, The one thing that comes to mind (though I haven’t tried it) is Granny Smith apples. Add margarine and mix with your fingers or process in the food processor until mixture resembles coarse bread crumbs. Canadian Living’s all-time favourite dessert recipes. The data is calculated through an online nutritional calculator, Edamam.com. How To Make Strawberry Rhubarb Crisp. Rhubarb Desserts Cherry Desserts Cherry Recipes Rhubarb Recipes Fruit Recipes Recipies Cherry Rhubarb Recipe Fruit Crisp Recipe Strawberry Rhubarb Crisp. Here, find our best rhubarb recipes, from cakes, crisps, and pies to rhubarb compote, rhubarb chutney, and even drinks featuring this spring vegetable. Grate in butter and work in, using fingertips, until crumbly. Coat an 8” (20 cm) square baking pan with cooking spray. Add sugar and cornstarch to fruit and mix well. Cobbler Topping: In separate bowl, whisk together flour, sugar, baking powder, baking soda and salt. Are there any substitutes you would recommend? It was one of dad’s favourite desserts. Combine rhubarb and strawberries (thaw and drain if using frozen fruit) in the bottom of an 8 x 8 inch (20 x 20 cm) baking dish. Let stand for 10 to 15 minutes, stirring occasionally. Pour on the melted butter and toss with a fork to create a crumbly mixture. Combine apples, rhubarb, sugar, flour and cinnamon in a bowl. The girls and I made this Old-Fashioned Strawberry Rhubarb Crisp over the past weekend. Using … In bowl, combine rhubarb, honey, flour, sugar and orange juice until well coated; scrape into greased 8-inch (2 L) square baking dish. Nothing beats this old-fashioned dessert. Sprinkle with remaining flour mixture. Please let me know by leaving a review below. This website is written and produced for informational purposes only. 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