Rhubarb Gin Sour Cocktail

This rhubarb gin sour is a delicious cocktail to make when you’ve got lots of rhubarb on your hands! (if you have a rhubarb plant, you’ll know what I mean). We first make a rhubarb ‘syrup’ which is more of a puree, really. The r…

This rhubarb gin sour is a delicious cocktail to make when you’ve got lots of rhubarb on your hands! (if you have a rhubarb plant, you’ll know what I mean). We first make a rhubarb ‘syrup’ which is more of a puree, really. The rhubarb softens really quickly when heated with the water and sugar …

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Classic Rhubarb Crisp

This rhubarb crisp recipe has a golden, crunchy crumble topping and a gooey, sweet tart filling. It’s just the best!…

A Couple Cooks – Recipes worth repeating.

This rhubarb crisp recipe has a golden, crunchy crumble topping and a gooey, sweet tart filling. It’s just the best!

Rhubarb crisp

Here’s spring and summer’s best treat, if you can find a bunch of those magical pinkish-green stalks: Rhubarb Crisp! This homey dessert is absolute summer nostalgia: each bite is a burst of gooey, sweet tart candy topped with a golden oat crumble. Top it with melty vanilla ice cream, and there’s nothing better than scooping up heaping mouthfuls on a summer’s evening. Here’s our favorite rhubarb crisp recipe that will wow everyone.

Ingredients in this rhubarb crisp recipe

This rhubarb crisp recipe is just sweet enough, with a hearty oat crumble and a gooey rhubarb filling. A couple secrets? A heavy dose of oats keeps the crumble textured and crunchy, and hint of orange zest makes the filling pop. It’s not required, but it adds just the right subtle sophistication. Here’s what you’ll need:

  • Rhubarb
  • Granulated sugar
  • Cornstarch (or arrowroot starch)
  • Orange zest (optional)
  • Vanilla extract
  • Old Fashioned rolled oats
  • All purpose flour
  • Brown sugar
  • Cinnamon
  • Butter
  • Salt
Rhubarb crisp

Keys to the flavor and texture

This apple crisp recipe with oats is pristine: it’s just what you’d expect in a classic, but a little bit elevated. Here are a few notes on what makes it so divine:

  • Orange zest accentuates the sweetness. Acidity in desserts is like salt in savory food: it makes the flavors shine! Here the citrus zest strikes just the right balance with the sugar. Don’t have it? You can use lemon zest or simply remove.
  • The right ratio of butter to oats makes the crumble topping. A good rhubarb crisp recipe should have a topping that’s crumbly and crisp: not crunchy, soft, or soggy. This one has just the right ratio of butter and oats for that signature texture. (It’s crunchier than the one I grew up with, which didn’t have oats!)
  • Cornstarch helps the filling have a thick texture. We’ve found cornstarch works best to create a gooey texture (versus flour). The rhubarb releases a lot of liquid while baking. Don’t want to use cornstarch? Use arrowroot powder, which works in the same way.

Variations: vegan and gluten-free rhubarb crisp

Want to make a vegan or gluten-free rhubarb crisp? Here are a few easy substitutions that make this recipe work for almost any diet:

  • Substitute almond flour for gluten-free. Crisp recipes are easy to make gluten-free using almond flour! It works well in a crumble topping, especially because it becomes slightly crispy when baked.
  • Substitute vegan butter or coconut oil for gluten-free. Vegan butter is the best option. You can also use room temperature coconut oil, though the topping comes out softer and not quite as crisp. We recommend refined coconut oil, which has a subtler coconut flavor.
Rhubarb crisp

Make it a strawberry rhubarb crisp

Want to use that classic combination of sweet red berries and rhubarb? You can do that too! Simply substitute 1 pound of the rhubarb with 1 pound strawberries, or about 3 cups sliced. If you’d like, you can lower the sugar in the filling slightly (we’d try a scant 2/3 cup).

Leftover storage info

Want to save rhubarb crisp leftovers? Here’s what to do:

  • It can stand for 1 day at room temperature (covered). The topping stays crisp with this method.
  • Refrigerate for up to 3 days. It holds up pretty well in the fridge, and tastes even better when reheated.
  • Freeze up to 3 months. You can freeze this rhubarb crisp for up to 3 months in a sealed container. Reheat it in a 350 degree oven until bubbly and the topping is crisp.
Rhubarb crisp

More rhubarb recipes

You’ve got to capitalize on the season when you can find rhubarb! Here are a few recipes we love:

This rhubarb crisp recipe is…

Vegetarian. For gluten-free and vegan, see the substitutes in the recipe below.

Print
Rhubarb crisp

Classic Rhubarb Crisp


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8

Description

This rhubarb crisp recipe has a golden, crunchy crumble topping and a gooey, sweet tart filling. It’s just the best!


Ingredients

  • 2 pounds rhubarb (6 cups chopped)*
  • 2/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon orange zest (optional; or ½ teaspoon lemon zest)
  • 2 teaspoons vanilla extract
  • ¾ cup Old Fashioned rolled oats
  • ¾ cup all purpose flour (or almond flour for gluten-free)
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 8 tablespoons cold salted butter (or coconut oil or vegan butter for vegan)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Make the filling: Chop the rhubarb into ½ inch pieces. Mix it with the granulated sugar, cornstarch, orange zest and vanilla extract in a bowl, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
  3. Make the topping: In a medium bowl, mix together the oats, flour, sugar, cinnamon, and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a fork or pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.
  4. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 30 minutes to 1 hour, then serve warm. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers. This crumble also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.

Notes

*For a strawberry rhubarb crisp, simply use 1 pound (3 cups sliced) strawberries with 1 pound (3 cups chopped) rhubarb.

  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegetarian

Keywords: Rhubarb crisp, rhubarb crisp recipe, rhubarb crumble

A Couple Cooks - Recipes worth repeating.

Raspberry Rhubarb Streusel Pie Bars

Raspberry Rhubarb Streusel Pie Bars are the perfect introduction to Spring baking. I love the sweet-tart, jammy filling with the buttery press-in crust, and oat streusel topping that adds a nice crunch. This post is sponsored by Lodge Ca…

rhubarb bars on a plate with a dollop of whipped cream

Raspberry Rhubarb Streusel Pie Bars are the perfect introduction to Spring baking. I love the sweet-tart, jammy filling with the buttery press-in crust, and oat streusel topping that adds a nice crunch. This post is sponsored by Lodge Cast Iron, and I’ve used their Casserole Pan to make the pie bars, which ensures a crisp crust and even baking, and the handles make it easy to get the pan in and out of the oven. Plus it’s highly versatile and lasts forever!  More Rhubarb Recipes: Rhubarb Blackberry Streusel Buns Buttermilk Cake with Rhubarb Buttercream Rhubarb Lemonade

The post Raspberry Rhubarb Streusel Pie Bars appeared first on The Vanilla Bean Blog.

27 Spring Dinner Ideas to Put Some Pep in Your Step

Spring ushers in the best weather and the best spring veggies—asparagus, green beans, tender fresh herbs, rhubarb, ramps, cabbage, spring onions, baby spinach, and peas. As soon as I turn the page on our calendar to March (raise your hand if you still …

Spring ushers in the best weather and the best spring veggies—asparagus, green beans, tender fresh herbs, rhubarb, ramps, cabbage, spring onions, baby spinach, and peas. As soon as I turn the page on our calendar to March (raise your hand if you still use a paper wall calendar), I can’t help but get excited about all of the sweet and savory springtime dishes to come. To kick off many weeks of 50-degree weather and finally getting to dry-clean your parka (that is, for our friends up north), these quick and easy spring dinner ideas will perk up your meal any night of the week.

1. Spring Weeknight Pasta

Sing the praises of spring with this family-friendly pasta recipe jam-packed with seasonal specialties like radishes, asparagus, and peas. Recipe developer Eric Kim likes to add bacon for a salty, savory edge but you can leave it out for a vegetarian dinner.

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Rhubarb Gin Recipe

Rhubarb can have a fleeting flavour which is mild and often masked easily by others. One of the best ways to get the pure rhubarb flavour out of this lovely fruit is to make a homemade rhubarb gin. This really captures the pure rhubarb flavour and will…

Rhubarb can have a fleeting flavour which is mild and often masked easily by others. One of the best ways to get the pure rhubarb flavour out of this lovely fruit is to make a homemade rhubarb gin. This really captures the pure rhubarb flavour and will take all of your cocktails to the next …

Rhubarb Gin Recipe Read More »

The post Rhubarb Gin Recipe appeared first on Izy Hossack - Top With Cinnamon.

23 Sweet & Puckery Rhubarb Recipes for Spring

Rhubarb is spring’s biggest challenge and its best reward. On the heels of winter, its stalks emerge bitter and brittle, but no mind—with a bit of coaxing, it turns sweet and inviting, like spring. This beautiful vegetable (yes, vegetable) has a …

Rhubarb is spring's biggest challenge and its best reward. On the heels of winter, its stalks emerge bitter and brittle, but no mind—with a bit of coaxing, it turns sweet and inviting, like spring. This beautiful vegetable (yes, vegetable) has a stunning ombré effect, which ranges from a deep strawberry pink to a pale yellow-green when you near the top of the stalks. It’s only available for a short time during spring, so stock up and make use of it in strawberry-rhubarb cupcakes, pies, shortcakes, and scones. Like most other fruits and vegetables, you can also slice the stalks into one-inch pieces and freeze them in a single layer. That way, you can still enjoy the best of spring’s tart superstar in even more dessert, drink, and even savory recipes.

Soon enough, we realize that its tough exterior is just a ruse. Feisty rhubarb loves a stiff cocktail just as much as a tart dessert and a savory main course. It's up for anything—because really, it's just as happy as you are that it's spring. To prove it, here are nearly two dozen rhubarb recipes to let loose with.

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any-kind-of-fruit galette

The days are getting longer, fruit that has recently emerged from the earth, rather than cellophane, is showing up at markets and in CSAs, and you know what this means, right? It’s time to resist the siren call of pie season and make a g…

The days are getting longer, fruit that has recently emerged from the earth, rather than cellophane, is showing up at markets and in CSAs, and you know what this means, right? It’s time to resist the siren call of pie season and make a galette instead. Galettes are the very best way to bring pie into your everyday life — and yes, I believe your everyday life deserves baked fruit in a buttery, flaky shell — because everything about them is easier. A single crust requires less time and less work. Because it doesn’t have the responsibility of keeping pounds of fruit from soaking into a pie plate, a more tender and flaky dough can be used. The filling uses less fruit and requires less of a shopping commitment. There’s less flavor-occluding sugar and thickeners because galettes are more forgiving of messiness. You don’t need a particular pan or even shape; oblong blobs taste as good and work exactly as well as circles.

butter into flour and saltfingers or pastry blenderadd sour cream and waterbring into a packet

There have been twelve galette recipes on this site since I established my membership on Team Galette a mind-boggling 14 years ago, but they all suffer from what I call a specificity problem. This one has a cool shape and ricotta. This one has amaretti crumbs. This one is thicker and barely sweetened. This one is part cheesecake. But when, I have some strawberries, a few stalks of rhubarb, and half a lemon in my fridge and I don’t want to think too hard about things? This is the one I make.

what I usedwith sugar, thickener, lemon juiceready to rollrolledfilledbrushed and sugared, ready to bake

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Gluten-free Strawberry Rhubarb Crisp

The best summer desserts are definitely with the ones using strawberries. This absolutely delicious Gluten-free Strawberry Rhubarb Crisp is done in less than 30 minutes! Only 4-ingredient filling and 4-ingredient crisp topping. Quick to assemble, quick…

The best summer desserts are definitely with the ones using strawberries. This absolutely delicious Gluten-free Strawberry Rhubarb Crisp is done in less than 30 minutes! Only 4-ingredient filling and 4-ingredient crisp topping. Quick to assemble, quick to bake, and even quicker to disappear. Serve it with a scoop of vanilla ice cream! It is delish!...

Read More

The post Gluten-free Strawberry Rhubarb Crisp appeared first on My Pure Plants.

rhubarb cordial

My friend David Lebovitz, OG food blogger and nine-time author, wrote a book on the iconic cocktails, aperitifs, and cafe traditions of France, including 160 recipes, that came out in March. It’s the kind of book that makes you feel like…

My friend David Lebovitz, OG food blogger and nine-time author, wrote a book on the iconic cocktails, aperitifs, and cafe traditions of France, including 160 recipes, that came out in March. It’s the kind of book that makes you feel like you’ve hopped on a plane to fly to Paris to spend long, leisurely afternoons-into-evenings wandering, sipping and tasting this and that, something I had the delight to do almost a year ago in person. The circumstances might be terrible, but it feels like a bit of luck that he’s created a book that allows us to recreate these tastes and the feeling, as best as possible, at home.

terribly out-of-season rhubarbchopped rhubarb

David wastes no time dropping us into Paris at dawn, right around the time we’d be stumbling off a too-brief-to-be-restful redeye, where the lights in cafes are flickering on, followed by the coffee machines. Baguettes are picked up in paper sacks that will be served with butter and jam. He explains that cafes are the living rooms of Paris, places where artists and writers have long worked, attracted by the heat that their homes lacked, and the wine, and remain places to meet friends outside your too-small apartment, freeing you from having to clean up before people come over. From café au lait to chocolate chaud (hot chocolate), citronnade (lemonade), into l’heure de l’apero (a time to unwind with a drink before dinner) to the craft cocktail movement of the last decade, the book is a bit of a dreamland, so perfect for those of us who desperately miss wandering right now.

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Simple Rhubarb Tart

This post has been updated as of 21/07/2021 Every time rhubarb season rolls around, I’m IN on it, buying it as often as I can make an excuse to! This recipe is for a super simple rhubarb tart, which really lets the flavour shine. It’s possibly the simplest a rhubarb tart can get, with only 5 ingredients needed to bake up the prettiest dessert! Ingredients for this Simple Rhubarb Tart: Puff pastry (shop bought or home made) Rhubarb Sugar Pistachios (or your favourite nut) Egg The New Art of Cooking: A Modern Guide to Preparing and Styling Delicious Food For the past few years I’ve been lucky to assist Frankie Unsworth, an amazing food stylist who just is the loveliest, most talented person! Her book, The New Art of Cooking, came out in 2018 which is centred around delicious recipes with specific styling tips for each and every one. There are also notes on helpful tools to buy and sneaky methods to use to make food look its best. After reading the whole book last year, the 5-ingredient rhubarb tart from was stuck in my mind and, once the rhubarb started to appear in the market, it was destiny that […]

The post Simple Rhubarb Tart appeared first on Izy Hossack – Top With Cinnamon.

Simple Rhubarb Tart on a tray on the counter

This post has been updated as of 21/07/2021

Every time rhubarb season rolls around, I’m IN on it, buying it as often as I can make an excuse to! This recipe is for a super simple rhubarb tart, which really lets the flavour shine. It’s possibly the simplest a rhubarb tart can get, with only 5 ingredients needed to bake up the prettiest dessert!

Ingredients for this Simple Rhubarb Tart:

  • Puff pastry (shop bought or home made)
  • Rhubarb
  • Sugar
  • Pistachios (or your favourite nut)
  • Egg
Simple Rhubarb Tart with chopped pistachios by Izy Hossack

The New Art of Cooking: A Modern Guide to Preparing and Styling Delicious Food

For the past few years I’ve been lucky to assist Frankie Unsworth, an amazing food stylist who just is the loveliest, most talented person! Her book, The New Art of Cooking, came out in 2018 which is centred around delicious recipes with specific styling tips for each and every one. There are also notes on helpful tools to buy and sneaky methods to use to make food look its best.

After reading the whole book last year, the 5-ingredient rhubarb tart from was stuck in my mind and, once the rhubarb started to appear in the market, it was destiny that I would make it.

How to make rough puff pastry for rhubarb tart:

I made my life a bit more complicated by making my own rough puff pastry for the tart – see here for my tutorial on how to make some yourself! But if you stick to using shop bought stuff (especially if you can get the all-butter puff), it’s going to be incredibly delicious too.

Simple Rhubarb Tart with chopped pistachios

A simple frame of puff pastry is filled with sugar, pistachios and rhubarb before baking. It’s almost like a galette but more sophisticated thanks to the sharp, neat edges of the square pastry. As an optional extra, Frankie recommends brushing honey over the rhubarb to make it shiny! It’s a bit fiddly as you need to do some measuring to make it all fit together perfectly, but that really is the hardest part!

Other simple tarts:

Simple Rhubarb Tart with chopped pistachios by Izy Hossack

Simple Rhubarb Tart

Yield: a 25cm square tart, serves 6

Ingredients

  • 80 g (1/2 cup) shelled pistachios
  • 5 tbsp caster (superfine) sugar
  • 1 large egg
  • 300-400g (11-14 ounces) rhubarb (see notes)
  • 320 or 375g (11.5 or 13.5 ounces) ready-rolled puff pastry (see notes)

To serve:

  • 2 tbsp clear honey, warmed
  • 6 tbsp creme fraiche or ice cream

Instructions

  1. Preheat the oven to 200°C (180°C fan / 400°F). Line a large baking tray with baking parchment.
  2. Very finely chop the pistachios (or pulse in a food processor). Place in a small bowl with the sugar and mix well.
  3. In a separate small bowl, beat the egg until smooth.
  4. Trim the tough ends and leaves off of the rhubarb. Cut each stalk into 20cm (8-inch) lengths.
  5. Unroll the pastry and lay it out on a work surface. Trim to a 25cm (10-inch) square. Using the tip of a knife, make an incision all the way around the square about 2.5cm (1-inch) in from the outside edge. Do not cut all the way through. The rhubarb will sit within the resulting 'frame'. Transfer to a piece of baking parchment so you can move it around freely.
  6. Cut four 22.5 x 2.5cm (9 x 1 inch) strips out of the remaining pastry. Brush the scored pastry 'frame' with the beaten egg, then lay the strips of pastry over it. You don't want the strips to overlap so place each strip flush against the next and continue all the way around to make a frame. If at any point the pastry feels warm and is hard to work with, transfer to the fridge to chill for 10 minutes. Brush the strips with more egg wash.
  7. Prick the base all over with a fork then scatter three quarters of the pistachio mixture over it evenly.
  8. Transfer the pastry to a baking tray and bake for 15 minutes. Remove from the oven and arrange the rhubarb as tightly and neatly as possible in a row inside the frame.
  9. Scatter the remaining pistachio sugar haphazardly over the rhubarb and flick a little water over it. Bake for a further 15-20 minutes until the pastry is golden, the base is crisp, and the rhubarb tender.
  10. To serve, brush the rhubarb with a little warmed honey (if using) and cut into portions. Add a dollop of creme fraiche or ice cream.

Notes

  • From 'The New Art of Cooking' by Frankie Unsworth
  • You can make your own rough puff pastry using this recipe and use that instead of the ready-rolled puff pastry.
  • The amount of rhubarb needed is going to depend on how thick the stems are. Frankie recommends 5-7 sticks when using the thick stuff. I was using much thinner stems and needed 12 stems (which weighed around 300g).
  • This will be very easy to vegan-ise: use a ready made puff pastry that is vegan friendly (most of the ones in the supermarket are). Mix 2 tbsp non-dairy milk with 2 tbsp maple syrup and use that instead of the egg wash. Lastly, brush the rhubarb with maple syrup instead of honey and serve with non-dairy vanilla ice cream!

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