BAKED RHUBARB
My mother-in-law gave me this recipe and i just love it. It's about all i do with my rhubarb. I usually make a double batch because my husband could eat it all. I usually just measure the 4 cups as opposed to measuring out 2 pounds. i also just pour the sugar and sprinkle the water over the top. I don't stir it.
Provided by nancyal
Categories Fruit
Time 1h
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Cut the rhubarb into 1 inch pieces.
- Do not peel the pink and tender rhubarb.
- Place the cut rhubarb in a casserole dish or baking dish.
- Top with the sugar and water.
- Bake at 350 degrees for 45 minutes.
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Ch shoaib kahloon
[email protected]I made this recipe last night and it was a hit! My family loved it.
malak amin
[email protected]This was a great recipe! The rhubarb was perfectly tart and the topping was sweet and crunchy. I will definitely be making this again.
yashubu sanky
[email protected]I've made this recipe several times and it's always a winner.
chandsaroya 100
[email protected]This was a great recipe! I used frozen rhubarb and it turned out great.
Md choton
[email protected]I made this recipe last night and it was a hit! My family loved it.
Abdul Big time
[email protected]This was a great recipe! The rhubarb was perfectly tart and the topping was sweet and crunchy. I will definitely be making this again.
Md Suruj
[email protected]I've made this recipe several times and it's always a winner. The rhubarb is tart and the topping is sweet and crunchy.
Sir Jumbly
[email protected]This was a great recipe! I used frozen rhubarb and it turned out great. The only thing I would change is to add a little more sugar to the topping.
Mrsweet Guy
[email protected]I made this recipe last night and it was a hit! My family loved it. The rhubarb was perfectly tart and the topping was sweet and crunchy.
Md Ismaill Hossain Babu
[email protected]This rhubarb crisp was delicious! The filling was tart and sweet, and the topping was perfectly crispy. I will definitely be making this again.