Tag Archives: Rhubarb

Rhubarb-Strawberry Crisp

Rhubarb-Strawberry (or Apple) Crisp

Rhubarb-Strawberry (or Apple) Crisp

Our go to rhubarb recipe.
Course: Dessert
Servings: 8

Ingredients

Fruit Mixture

  • 3 cup rhubarb small dice
  • 3 cup strawberries (halved or quartered) OR Apples (peeled, cored, sliced and cut in half)
  • 3/4 cup sugar
  • 1 3/4 tsp orange zest
  • 2 TBL cornstarch
  • 1/4 cup orange liqueur Grand Marnier or just plain orange juice
  • 1 TBL butter

Topping

  • 9 TBL butter cold, cut into 1/2 inch pieces
  • 1 cup flour
  • 2/3 cup brown sugar
  • 1 3/4 cup oats quick cooking

Instructions

  • Pre-heat oven to 350 degrees

Fruit Mixture

  • In a large bowl, combine the rhubarb, strawberries or apples, sugar, orange zest, cornstarch and orange liqueur and toss to thoroughly combine. Grease an 8 x 8 casserole or baking dish with 1 tablespoon of butter and transfer the fruit mixture to the prepared casserole.

Topping

  • In a mixing bowl, combine the butter, flour, brown sugar, and oats and cut together until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the fruit and bake until the topping is golden brown and crispy and fruit is bubble in places, about 45 minutes.
  • Cool briefly and serve warm, with a dollop of whipped cream or French Vanilla ice cream, if desired.

Rhubarb Custard Pie

Rhubarb Custard Pie

This recipe comes for our good friend Sue Tucker.
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 1 pie crust store bought is easiest
  • 1 1/4 cup sugar
  • 5 TBL butter
  • 2 medium egg beaten
  • 4 TBL flour
  • 1/4 tsp nutmeg
  • 4 cup rhubarb diced

Instructions

  • Preheat oven to 350 degrees. Put the pie crust into the pie pan. Sprinkle a bit of sugar on it to keep the crust from getting soggy.
  • Cream together the sugar and butter. When smooth beat in eggs, flour, and nutmeg. Stir diced rhubarb and mix until evenly coated. You can add more rhubarb depending on the size of your pie pan.
  • Pour mixture into pie pan, top with a few pie crust shapes, and sprinkle on a bit more nutmeg. Bake at 350 degrees for about 45 minutes or until the top looks baked and lightly toasted. Refrigerate after cooling.