Sweet Rhubarb Crisp Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly; press into the bottom of a 9-inch square baking dish. Spread rhubarb in an even layer over the crust.
• Stir water, sugar, cornstarch, and vanilla extract together in a saucepan over medium low heat; cook, stirring occasionally, until thick and clear, 5 to 10 minutes. Drizzle sauce over rhubarb.
• Bake in preheated oven until topping is set, about 1 hour.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
• Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
• Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, mix together oats, brown sugar, flour and butter. Put half of the mixture into the bottom of the baking dish. Place rhubarb over top of mixture and sprinkle with cinnamon.
• In a medium saucepan, cook water, sugar, cornstarch and vanilla over medium heat until thick; let cool slightly. Pour over rhubarb and sprinkle remaining oat and flour mixture on top. Bake in preheated oven for 30 to 35 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Mix rhubarb, 1 tablespoon flour, sugar, water, cinnamon, and allspice together in a bowl. Mix oats, brown sugar, and 1/2 cup flour together in a separate bowl; add butter and mash into the oats mixture with a pastry cutter until crumbly.
• Press about half the oats mixture into the bottom of the prepared baking dish. Spread rhubarb mixture over the oats mixture; top with remaining oats mixture.
• Bake in preheated oven until rhubarb layer is set, about 45 minutes.

Steps:

• Combine rhubarb, sugar, flour and cinnamon and put into 8" x 8" x 2" glass baking dish.
• Combine flour, brown sugar, rolled oats and melted butter and sprinkle streusel over rhubarb mixture.
• Bake at 375 for 35 minutes.

Steps:

• For the filling: Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
• Toss together the rhubarb, granulated sugar, flour, cinnamon, vanilla, lemon and salt in a large bowl until the rhubarb is well coated. Fill the prepared baking dish and set aside.
• For the crisp topping: Stir together the flour, brown sugar, butter, oats and salt in a medium bowl until crumbly. Spoon all of the crumble topping evenly over the prepared rhubarb and bake until golden and bubbling at the edges, about 35 minutes. Let cool slightly. Serve with ice cream, if using.

Steps:

• In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit.
• Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.

Steps:

• In a bowl, combine flour, oats, 1 cup brown sugar, salt, cinnamon and butter. Pat about half of mixture onto the bottom of a greased 9-in. square baking pan. In a saucepan, combine cornstarch and remaining brown sugar; stir in water. Cook and stir until mixture comes to a boil and is thickened and clear. Remove from the heat; stir in vanilla. Add rhubarb and toss until coated. Spoon over crust; sprinkle with reserved flour mixture. Bake at 350° for 50 minutes or until bubbly.

Steps:

• Preheat oven to 400°F.
• Slice rhubarb into 3/4 inch chunks.
• Place in a 13x9-inch baking dish, add sugar and flour.
• In a processor mix flour and butter cut into pieces until small pea size clumps appear add sugar, oatmeal, cinnamon; pulse to combine.
• Sprinkle over rhubarb.
• Bake 35 minutes.

Steps:

• Place the rhubarb in a large, heatproof bowl. Bring 1 cup water, wine and sugar to a boil, stirring to dissolve the sugar. Turn off the heat. Add the cardamom and tea bag and infuse for 15 minutes. Return to a boil and strain over the rhubarb. Cover the bowl with plastic wrap. Let cool and then refrigerate for at least 8 hours.
• Before serving, taste the broth -- adding more sugar if desired -- and stir in the strawberries. Ladle into parfait glasses or small shallow bowls. If serving with ice cream, place one scoop in each glass and ladle the rhubarb over it.

Steps:

• Preheat oven to 350°F.
• Blend butter and ½ cup sugar thoroughly together with an electric mixer.
• Add eggs, one at a time and beat well.
• Fold in nutmeg, vanilla essence, toast cubes and cornflakes (don't worry, the mixture will be fairly dry).
• Spread half the mixture into a buttered 9 inch by 13 inch baking dish.
• Arrange rhubarb evenly over the top.
• Sprinkle remaining ½ cup sugar over the rhubarb.
• Cover with remaining mixture.
• Cook in oven for about 40 minutes, or until rhubarb is tender.
• Serve warm with whipped cream.