APPLE RHUBARB CRISP WITH MAPLE AND GINGER
Apples mellow rhubarb's tart bite in this rustic fruit dessert lidded with crisp, whole grain crumbles. Now including vegan, gluten-free, and refined sugar-free variations.
Provided by Alanna Taylor-Tobin
Categories Dessert
Time 1h25m
Number Of Ingredients 15
Steps:
- Position a rack in the lower third of the oven and preheat to 350ºF.
- 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.
- In another large bowl, combine the oats, flour, sugar, cinnamon and salt (and nuts, if using). Stir to combine, then add the melted butter and work with your fingers until it begins to clump into a gravelly texture. Sprinkle the topping over the fruit.
- Bake the crisp for about an hour, until the crisp in golden brown and the fruit is bubbling up furiously around the sides. Remove and let stand for at least 10 minutes. Serve hot, warm, or at room temperature with scoops of vanilla ice cream.
- Store leftover crisp in the refrigerator for up to four days. Reheat before serving, or enjoy cold with yogurt for breakfast.
Nutrition Facts : Calories 261 kcal, Carbohydrate 41 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 259 mg, Fiber 5 g, Sugar 19 g, ServingSize 1 serving
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 APPLESAUCE
Traditional applesauce with a twist!
Provided by Melia
Categories Side Dish Applesauce Recipes
Time 35m
Yield 16
Number Of Ingredients 5
Steps:
- Combine apples, rhubarb, apple cider, sugar, and cinnamon in a large saucepan. Cover and cook over medium heat for 20 minutes.
- Transfer to a mixing bowl and mix on medium-high speed until all chunks are gone. Serve warm.
Nutrition Facts : Calories 86.8 calories, Carbohydrate 22.4 g, Fat 0.1 g, Fiber 1.9 g, Protein 0.3 g, Sodium 4.3 mg, Sugar 19.2 g
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.
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
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.
APPLE RHUBARB CRISP
Apple rhubarb crisp comes together quickly and easily and is delicious served on its own or with a dollop of whipped cream!
Provided by Kelsie
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven 400 degrees. Spray a 9-inch square baking pan with cooking spray and set aside.
- Cut the butter into 1/4-inch cubes and refrigerate while you make the filling.
- 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.
- Spread that mixture into an even layer in the prepared baking dish.
- Combine the oats, almonds, salt, and remaining brown sugar in the bowl of a food processor. Remove butter from the fridge and sprinkle it over the top. Pulse 10 to 20 times, until combined but still pretty chunky.
- Sprinkle the topping evenly over the fruit.
- Set the pan on a large baking sheet to catch any dripping juices. Bake 30 to 40 minutes, until the topping is browned and the juices are bubbling.
- Cool at least 20 minutes, then serve.
- Store uneaten crisp loosely covered in the fridge for 2 days. (Don't cover the crisp until it's fully cooled or it could sweat.)
RHUBARB & APPLE CRUMBLE
Use up a glut of rhubarb and apples for this simple crumble. Ground ginger adds a nice spice to the topping, but leave it out if you'd prefer
Provided by Esther Clark
Categories Dessert, Treat
Time 1h
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss the rhubarb, apples, vanilla and sugar together in an ovenproof dish and roast for 10 mins.
- Mix the flour and ginger, if using, together in a large bowl. Rub in the butter with your fingertips to create a chunky breadcrumb textured mixture. Stir through the sugar. Sprinkle the crumble topping onto the fruit and cook for a further 30-35 mins or until the topping is lightly golden brown. Serve with ice cream or custard.
Nutrition Facts : Calories 414 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
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
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