EASY APPLE RHUBARB CRISP
A perfect fast and easy way to use up the abundance of apples and rhubarb from the yard! I slice up my rhubarb in my food processor. A huge time saver!
Provided by Beth
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Stir flour, oats, brown sugar, and cinnamon together in a bowl. Pour melted butter into oat mixture and stir until crumbly. Pat half the oat mixture into the bottom of a 9x13-inch baking dish.
- Stir rhubarb and apples together in a bowl; pour on top of oat mixture in baking dish.
- Stir cornstarch and 2 tablespoons water together in a bowl until cornstarch is dissolved and mixture is smooth.
- Heat sugar, 1 cup water, and vanilla extract in a saucepan over medium-high heat; bring to a boil, stirring constantly. Pour cornstarch mixture into sugar mixture and continue to boil, stirring constantly, until mixture thickens, 1 to 2 minutes. Drizzle sugar mixture over rhubarb and apples; sprinkle remaining oat mixture over the top.
- Bake in the preheated oven until hot and bubbly, 35 minutes.
Nutrition Facts : Calories 312.5 calories, Carbohydrate 57.5 g, Cholesterol 20.3 mg, Fat 8.5 g, Fiber 2.3 g, Protein 3.1 g, SaturatedFat 5 g, Sodium 62.3 mg, Sugar 37 g
APPLE RHUBARB CRISP
Well, I love apple crisps and rhubarb crisp - but didn't like the strawberry. I took a few recipes I found and mixed and matched and got something that everyone loved. Hope you do as well. Apples-to-rhubarb mixture can be tweaked depending on how much you like rhubarb or how tall you want the crisp to be.
Provided by Rockabillytim
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h15m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Mix apples, rhubarb, 1 cup white sugar, 1/4 cup flour, and 1 teaspoon cinnamon in a bowl until thoroughly combined; spread fruit mixture into bottom of prepared baking dish.
- Mix quick oats, 1 1/2 cup flour, and brown sugar in a separate bowl; cut butter into the oats mixture until crumbly. Spread the oats mixture evenly over the fruit mixture. If desired, combine 2 tablespoons white sugar with 1/2 teaspoon cinnamon in a small bowl and sprinkle cinnamon sugar over the top of the crisp.
- Bake in the preheated oven until the fruit is bubbling and thick and the topping is golden brown, about 45 minutes. Let cool 10 to 15 minutes; best served warm.
Nutrition Facts : Calories 357.6 calories, Carbohydrate 59.2 g, Cholesterol 32.5 mg, Fat 13.2 g, Fiber 3.7 g, Protein 3.2 g, SaturatedFat 7.9 g, Sodium 93.3 mg, Sugar 38.3 g
RHUBARB AND APPLE COBBLER
Steps:
- Crust: Sift the flour, sugar, and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to overmix.
- Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes and up to 2 days.
- Cobbler: Preheat oven to 350 degrees F.
- To prepare the cobbler, place the rhubarb and apples in a large, heavy saucepan. Add olive oil, 1 tablespoon sugar and water. Stir over high heat until the sugar has started to dissolve, 1 to 2 minutes. Reduce the heat to medium and cook, stirring often, until the fruit has exuded some of its liquid, about 5 minutes. Transfer mixture to a large bowl with the remaining 4 tablespoons sugar, flour, lemon zest, and salt. Cool slightly; pour into a lightly buttered 1-quart baking dish, and dot with the slivers of butter.
- When ready to use crust, sprinkle a little flour on a smooth work surface, and using a rolling pin or dowel, roll the pie dough about 1/8-inch thick and large enough to cover the baking dish.
- Cover cobbler with pie dough. Bake for 35 to 40 minutes, until top is golden. Let cobbler cool for 15 minutes before serving. Serve with vanilla ice cream.
RHUBARB GINGER COOLER
Provided by Maggie Ruggiero
Categories Fruit Juice Non-Alcoholic Ginger Spring Healthy Rhubarb Gourmet Drink
Yield Makes 12 drinks
Number Of Ingredients 5
Steps:
- Bring rhubarb, cold water, sugar, and ginger to a simmer in a 4- to 5-quart pot over moderate heat, uncovered, stirring once or twice, then simmer 1 minute. Remove from heat and let steep, uncovered, 1 hour.
- Pour mixture through a large fine-mesh sieve into a large bowl, gently stirring but not pressing on solids (discard solids; you will have about 6 cups syrup). Chill syrup completely, about 45 minutes.
- Serve syrup in glasses over ice with a splash of sparkling water.
APPLE RHUBARB CRUMBLE
Here in Vermont, we enjoy a bounty of rhubarb, apples and maple syrup. These ingredients inspired me to create this dessert. -Liz Bachilas, Shelburne, Vermont
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the rhubarb, apples, egg, sugar, syrup, nutmeg and cinnamon. Pour into a greased 2-qt. baking dish. In another bowl, combine the flour, brown sugar and salt. Cut in butter until the mixture resembles coarse crumbs; sprinkle over fruit mixture. Bake at 350° for 45-55 minutes or until bubbly.
Nutrition Facts : Calories 457 calories, Fat 16g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 201mg sodium, Carbohydrate 76g carbohydrate (57g sugars, Fiber 2g fiber), Protein 4g protein.
RHUBARB-APPLE-ALMOND COBBLER
This rhubarb and apple cobbler is perfect for kids to make on Mother's Day: The steps are few and easy to follow, and it is attractive yet requires no real decorating-you just drop the dough over the top, brush on heavy cream, add sliced almonds, and bake.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes
Time 1h30m
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Filling: Preheat oven to 375°F. In a large bowl, combine rhubarb, apples, granulated sugar, cornstarch, ginger, lemon juice, and salt. Transfer to a 2 1/2-to-3-quart baking dish or 9-by-13-inch baking pan.
- Biscuit: Whisk together both flours, granulated sugar, baking powder, and salt. Add butter; using your fingers, work it into dry ingredients until largest pieces are the size of small peas. Add cream and almond extract; stir with a fork until a soft, sticky dough forms. Scatter in small clumps evenly over fruit in baking dish. Brush dough with cream. Sprinkle with almonds, then sanding sugar.
- Bake until cobbler is bubbling in center and biscuits are golden brown, 55 to 60 minutes (if browning too quickly, tent with foil after about 45 minutes). Let cool on a wire rack at least 1 hour before serving warm or at room temperature, topped with more cream.
EASY APPLE RHUBARB JAM
Although apple rhubarb jam may sound weird, it is amazingly delicious! You can substitute strawberries for the apples to make strawberry rhubarb jam.
Provided by Amanda
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 48
Number Of Ingredients 6
Steps:
- In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft. Stir in the pectin and boil for 5 minutes.
- Ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude. Store unopened jars in a cool dark place. Refrigerate jam after opening.
Nutrition Facts : Calories 38.3 calories, Carbohydrate 9.9 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 9.2 g
RHUBARB MINT COOLERS
Steps:
- Cut rhubarb into 1/4-inch pieces and, in a saucepan, bring to a boil with water, sugar, and mint leaves. Simmer mixture, stirring occasionally, 15 minutes (rhubarb will disintegrate) and cool 15 minutes. Pour mixture through a fine sieve into a pitcher, pressing hard on solids. Chill mixture, covered, until cold, about 3 hours, and up to 2 days.
- Serve coolers over ice in glasses, garnished with mint sprigs.
CHUNKY RHUBARB APPLESAUCE
Our backyard was filled with rhubarb when I was growing up in Illinois, and my mom would always add some to her applesauce. We liked ours tart, but you can adjust the sugar to your taste and depending on the tartness of your apples. This applesauce isn't my only memory of rhubarb...I still remember us kids eating it raw - after we sprinkled it liberally with salt!
Provided by Taste of Home
Time 50m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- Place rhubarb, apples and sugar to taste in a large saucepan. Cover and simmer until fruit is tender, about 40 minutes. , Stir in cinnamon and nutmeg. Serve warm or cold.
Nutrition Facts : Calories 58 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.
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- If the apple skins are red and pretty, leave them on; or peel them, it's your call. Cut the apples off the core and into 1-inch chunks; you should have 4 cups. Toss the apples and rhubarb in a very large bowl with the ginger, vanilla, salt, flour, and maple syrup. Scrape into a 9 x 13-inch baking dish, an 8 x 12-inch gratin dish, or the equivalent.
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- Combine the apples, rhubarb, lemon juice, vanilla, cinnamon, and 2 tablespoons of the brown sugar in a medium mixing bowl. Stir until the fruit is evenly coated with the sugar.
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