INDIVIDUAL RHUBARB CRISPS
Look for rhubarb stalks that are firm and crisp, as brightly hued as you can find, and blemish free. Rhubarb is often sold with leaves intact because this helps prolong freshness, but only the stalks of rhubarb are edible. This crisp can be prepared either in six 8-ounce ramekins for individual serving, or in a 2 1/2-quart shallow casserole.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Butter six 8-ounce ramekins (or a 2 1/2-quart shallow casserole), and set aside. Make crumb mixture: In a large bowl, whisk together flour, brown sugar, cinnamon, nutmeg, salt, and oats. Using a pastry cutter or two knives, cut in chilled butter until mixture comes together into clumps, about 4 to 5 minutes; set aside.
- In a large bowl, stir to combine rhubarb, zest, orange juice, and vanilla seeds. In a small bowl, combine sugar and cornstarch; sprinkle over rhubarb until just coated. Pour 1 cup rhubarb mixture into each ramekin, and top with 1/2 cup crumb mixture. Bake until the rhubarb is tender when pierced with the tip of a knife, about 30 minutes (or about 40 minutes for the casserole). Transfer from oven to a cooling rack. Let cool slightly, and serve warm.
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Naseeb Mohammadi
[email protected]I've made this crisp several times and it's always a hit. It's the perfect dessert for a summer gathering.
Tamika Hansen
[email protected]This recipe is a fail. The topping was dry and crumbly, and the rhubarb was still raw.
Blake Thayer
[email protected]I'm not sure what I did wrong, but my crisp turned out soggy. The topping was soft and the rhubarb was mushy.
Ahad Babu
[email protected]This crisp was a bit too tart for my taste, but my husband loved it. I think next time I'll add a little more sugar to the rhubarb filling.
Karamat Adekilekun
[email protected]I followed the recipe exactly and the crisp turned out great. The only thing I would change is to add a little more sugar to the topping.
C DaRosa
[email protected]This is the best rhubarb crisp I've ever had. The topping is so good, I could eat it on its own.
Kristen Richmond
[email protected]I made this crisp exactly as the recipe said and it turned out perfect. The rhubarb was tart and the topping was sweet and crunchy. I served it with vanilla ice cream and it was heavenly.
Aisha Qurux
[email protected]This recipe is a keeper! It's easy to follow and the results are amazing. The rhubarb crisp was perfectly balanced and delicious.
Mughal Azhar
[email protected]I've never been a big fan of rhubarb, but this crisp changed my mind. The combination of the tart rhubarb and the sweet, crunchy topping was irresistible. I'll definitely be making this again.
Kavindu Dilshan
[email protected]I made this crisp for a potluck and it was a huge hit! It's the perfect summer dessert - light and refreshing, but still satisfying.
Rambalan mahato
[email protected]This rhubarb crisp was a delightful treat! The tartness of the rhubarb balanced perfectly with the sweetness of the crisp topping. It was easy to make and turned out beautifully. Everyone who tried it loved it.