Rhubarb Berry Crisp Food

BLUEBERRY RHUBARB CRISP

Steps:

• Make topping: In large bowl, combine flour, oats, sugar. With fork mix in butter to make a crumbly mixture.
• In lightly greased 8x8x2 dish, combine all filling ingredients. Add 1/4 cup water; stir to mix.
• Sprinkle topping over mixture.
• Bake at 350°F for 30 minutes.

RHUBARB-BERRY CRISP

Steps:

• Heat oven to 375°F.
• Mix oats, flour, nuts, 1/4 cup sugar, butter and cinnamon until blended; set aside.
• Place fruit, dry pudding mix and remaining sugar in large bowl; toss to coat. Transfer to 8-inch square baking dish; sprinkle with oat mixture.
• Bake 40 to 50 min. or until topping is golden brown and filling is bubbly. Cool slightly.

RHUBARB-BLUEBERRY CRUMBLE

Steps:

• Preheat oven to 375°. In a bowl, mix sugar, cornstarch and salt. Add blueberries and rhubarb; toss to coat. Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, mix baking mix, sugar and salt. Cut in butter until crumbly; stir in oats and almonds. Sprinkle over filling. Bake until filling is bubbly and topping is golden brown, 40-45 minutes.

STRAWBERRY RHUBARB CRISP

Steps:

• Preheat the oven to 350 degrees F.
• For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
• For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

"BLUEBARB" BLUEBERRY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.
• Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.
• Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.

EASY RHUBARB CRISP

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.

RHUBARB BLUEBERRY CRISP

Steps:

• In a large bowl, toss rhubarb and blueberries with sugar and flour. Transfer to a greased 2-qt. baking dish. , In a small bowl, combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over fruit. , Bake at 350° for 1 hour or until bubbly. Serve warm.

BLUEBERRY-RHUBARB CRISP

Steps:

• In a 2-qt. microwave-safe dish, combine the rhubarb, sugar and flour. Cover and microwave on high for 3 minutes; stir. Add pie filling., In a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until mixture is crumbly; sprinkle over filling. Cover and cook 4-5 minutes longer or until bubbly and rhubarb is tender. Serve warm.

BERRY DELICIOUS RHUBARB CRISP

Steps:

• In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries. , In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture. , Bake at 350° for 25-30 minutes or until bubbly. Serve with ice cream.

RHUBARB CRISP

Steps:

• Mix rhubarb, sugar and flour, place in 9 x 13 pan.
• Mix remaining ingredients, sprinkle on top of rhubarb mixture.
• Bake at 375 for 45 minutes.

RHUBARB ELDERBERRY CRISP

Steps:

• In a large bowl, combine the flour, oats, 1/2 cup sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Set aside half for topping. , Press remaining crumb mixture into an ungreased 11x7-in. baking dish. Top with rhubarb and berries. , In a small saucepan, combine cornstarch and remaining sugar. Gradually stir in water; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla. , Pour over the fruit. Sprinkle with the reserved crumb mixture. Bake at 350° for 50-55 minutes or until golden brown. Serve warm or cold.

BERRY DELICIOUS RHUBARB CRISP RECIPE

Steps:

• In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries.
• In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture.
• Bake at 350° for 25-30 minutes or until bubbly. Serve with ice cream.

RHUBARB & STRAWBERRY CRISP

Steps:

• In a large mixing bowl combine rhubarb, strawberries, sugar, lemon juice, cornstarch and the pinch of salt, stirring together well.
• Spoon mixture into an 8x8 in (20x20 cm) glass baking dish.
• In a second bowl, combine brown sugar, oats, cinnamon, nutmeg and butter, and stir with a fork until mixture resembles coarse crumbs. Sprinkle this mixture over the fruit mixture.
• If using oven, place in a 325F preheated oven, and bake uncovered for 20-25 minutes until golden brown on top and fruit is tender.
• If using an outdoor grill, position the pan on a cool side of the grill (that means for a gas grill no heat directly underneath). Maintain the heat to a medium-low temperature (around 300F). Close lid of grill and cook 25-30 minutes. Make sure to rotate the baking dish on the grill about every 8 minutes for even cooking.
• Either way, the fruit should be tender and the juices bubbling when finished cooking.
• I love serving with a scoop of vanilla ice cream or frozen yogurt.

BLUEBERRY RHUBARB CRISP

Steps:

• Combine fruit, 2 Tbsp. flour, 1/2 c. brown sugar, cinnamon, salt and water in a deep 10 inch pie pan (any similar size oven-safe baking dish is fine).
• Combine butter, 6 Tbsp. flour, and 1/2 c. brown sugar; stir in rolled oats.
• Sprinkle over fruit.
• Bake at 350 degrees for 1 hour.

BLACKBERRY RHUBARB CRISP

Steps:

• Preheat oven to 375.
• Lightly butter a 9x13 baking dish.
• Combine tapioca, lemon juice, and sugar. Stir until well blended.
• Add berries and rhubarb. Stir gently to blend well; try not to break up the berries.
• Pour mixture into prepared baking dish.
• Prepare topping and sprinkle crumbs on top of the fruit in baking dish.
• Bake for 35 minutes, or until top is crispy and lightly browned.
• For topping: In a small bowl, combine 1 cup sugar, 1/4 cup flour, 3/4 cup QC oatmeal, and lemon zest. Using fingers, rub 1/2 cup softened butter into flour mixture to form large crumbs.
• Note: You can substitute another berry, or make with rhubarb only. Adjust measurements accordingly. For extra crunch, add walnuts or pecans.