Rhubarb Crisp For The Microwave Food

RHUBARB CRISP

Steps:

• In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. , In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.

RHUBARB CRISP

Steps:

• For the filling: Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
• Toss together the rhubarb, granulated sugar, flour, cinnamon, vanilla, lemon and salt in a large bowl until the rhubarb is well coated. Fill the prepared baking dish and set aside.
• For the crisp topping: Stir together the flour, brown sugar, butter, oats and salt in a medium bowl until crumbly. Spoon all of the crumble topping evenly over the prepared rhubarb and bake until golden and bubbling at the edges, about 35 minutes. Let cool slightly. Serve with ice cream, if using.

PLUM AND RHUBARB CRUMBLE

Steps:

• Preheat oven to 200°C (390°F). Place plain flour and cold cubed butter into a large mixing bowl. Rub the butter into the flour using your finger tips until well mixed and like breadcrumbs. Set to one side.
• In a separate large mixing bowl mix together the sliced plums, chopped rhubarb, 150g Demerara sugar, ground ginger and mixed spice. Stir until the sugar and spice fully coats the fruit.
• Next transfer the fruit mixture to an ovenproof dish or cast iron pan. Spread the fruits out to cover the base of the dish. Scatter the crumble mixture over the top of the fruit. Then sprinkle the remaining 50g of sugar evenly over the top of the crumble.
• Place the plum and rhubarb crumble in the centre of the oven and bake for 30-40 minutes or until bubbling and golden brown.

STRAWBERRY-RHUBARB CRISP

Steps:

• Lightly butter a microwave-safe 10-inch glass pie plate.
• In a separate bowl, combine the sugar, and flour until blended.
• Add the rhubarb, strawberries, and candied ginger, if using, and toss to blend.
• Spread in an even layer in the prepared pie plate.
• In a large bowl, combine the brown sugar, flour, and oatmeal.
• Work in the butter with a fork until the mixture formscoarse crumbs.
• Sprinkle the mixture evenly over the fruit.
• Microwave uncovered on high power for 8 minutes.
• Turn the dish 1/2 turn and microwave 8-9 minutes longer, oor until the fruit is thickened and bubbly and the topping is crisp.
• Cool slightly before serving.
• Top each serving with a spoon of yogurt.

EASY MICROWAVE RHUBARB SAUCE

Steps:

• In a microwave-safe bowl stir together the rhubarb with the sugar.
• Cook on HIGH for about 10-12 minutes stirring a couple times.
• Chill until ready to use.

RHUBARB CRISP

Steps:

• Combine rhubarb, sugar, flour and cinnamon and put into 8" x 8" x 2" glass baking dish.
• Combine flour, brown sugar, rolled oats and melted butter and sprinkle streusel over rhubarb mixture.
• Bake at 375 for 35 minutes.

RHUBARB CRISP

Steps:

• Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, combine rhubarb, sugar, and 1/4 cup flour; set aside.
• In the bowl of a food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are pea-size. Add brown sugar, oats, and cinnamon. Pulse to combine. Sprinkle over rhubarb.
• Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired.

MOM'S RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Mix rhubarb, 1 tablespoon flour, sugar, water, cinnamon, and allspice together in a bowl. Mix oats, brown sugar, and 1/2 cup flour together in a separate bowl; add butter and mash into the oats mixture with a pastry cutter until crumbly.
• Press about half the oats mixture into the bottom of the prepared baking dish. Spread rhubarb mixture over the oats mixture; top with remaining oats mixture.
• Bake in preheated oven until rhubarb layer is set, about 45 minutes.

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.

RUSTIC RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F.
• Mix granulated sugar and flour, then stir in rhubarb. Put mixture in a greased 9 x 13 glass pan.
• Combine topping ingredients: oatmeal, brown sugar, cinnamon, and butter. Sprinkle on top of rhubarb mixture.
• Bake for 60 minutes 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.

RHUBARB CRISP (EASY!)

Steps:

• Mix flour and sugar together, add rhubarb, tossing well.
• Place in a 9" x 13" baking dish.
• Sprinkle dry cake mix and chopped nuts, if using, over rhubarb mixture.
• Drizzle melted butter over all.
• Bake at 350 degrees F for 50- 60 minutes.
• Serve warm topped with vanilla ice cream, if desired.