RHUBARB OAT DESSERT
I often make this old-fashioned favorite in spring when fresh rhubarb is plentiful. But it also works well with frozen rhubarb. It's pretty and pink...and has a nice crunch, thanks to the oatmeal crust and topping. -Shirley Dreher, Clark, South Dakota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, oats, brown sugar, nuts, baking soda and salt. Cut in butter until crumbly. Press 3 cups into an ungreased 13-in. x 9-in. baking dish; set aside., Soak rhubarb in 1 cup cold water for 3 minutes; drain. In a saucepan, combine sugar and cornstarch. Stir in remaining cold water until smooth. Add rhubarb, vanilla and food coloring if desired. Bring to a boil; cook and stir for 5 minutes or until thickened. Spoon over crust; sprinkle with remaining crumb mixture. Bake at 350° for 23-25 minutes or until golden brown. Serve with ice cream if desired.
Nutrition Facts : Calories 440 calories, Fat 19g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 239mg sodium, Carbohydrate 65g carbohydrate (43g sugars, Fiber 2g fiber), Protein 5g protein.
RHUBARB CRISP WITH CRUNCHY OAT CRUST AND TOPPING
This rhubarb crisp contains a crunchy topping and crust for a double dose of the delicious oat and brown sugar crumb mixture.
Provided by Diana Rattray
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the oven to 350 F (180 C/Gas 4).
- Enjoy your dessert drizzled with cream or top it with a big scoop of ice cream.
Nutrition Facts : Calories 394 kcal, Carbohydrate 69 g, Cholesterol 31 mg, Fiber 2 g, Protein 3 g, SaturatedFat 7 g, Sodium 13 mg, Sugar 48 g, Fat 12 g, ServingSize 8 servings, UnsaturatedFat 0 g
RHUBARB OATMEAL BARS
A delicious rhubarb bar, great for the first rhubarb of the season, or to use up the last. I have found that cooking the rhubarb in half water half fruit juice (I've used orange or pineapple) enhances the flavour nicely.
Provided by Lezlie
Categories Bar Cookie
Time 35m
Yield 24 bars
Number Of Ingredients 12
Steps:
- Crust: Combine all ingredients until crumbly.
- Pat half of mixture into 13x9" baking pan and bake for about 20 minutes before pouring filling on top.
- Filling: In saucepan combine rhubarb, sugar, cornstarch and water.
- Cook until clear.
- Blend in vanilla.
- Pour over baked crust.
- Sprinkle with remaining crumb mixture.
- Bake at 350° for 20 minutes.
Nutrition Facts : Calories 229.7, Fat 10.4, SaturatedFat 2.4, Sodium 47.2, Carbohydrate 32.9, Fiber 1.3, Sugar 21.8, Protein 2.1
RHUBARB OAT SHORTCAKES
Roasting rhubarb with Demarara sugar until the stalks caramelize and soften enough to collapse gives you a heady and intense jamlike compote with a molasses edge. Here, it's paired with tender, biscuitlike shortcakes made with a little oat flour for complexity and plenty of whipped cream. It's important to let the rhubarb juices truly caramelize at the edges of the pan; they should turn deep mahogany brown before you pull it from the oven. Then mix those syrupy juices with the rest of the rhubarb for the deepest flavor. You can make the biscuits and rhubarb up to eight hours in advance. Store them at room temperature until ready to serve.
Provided by Melissa Clark
Categories dessert
Time 1h
Yield 6 shortcakes
Number Of Ingredients 17
Steps:
- Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
- Make the shortcakes: In the bowl of a food processor, pulse together flour, 1 cup/90 grams oats, the brown sugar, the baking powder, the zest and the sea salt. Drop in butter and pulse until mixture forms lima-bean-size crumbs. Add cream and pulse until dough is just combined.
- On a lightly floured surface, pat dough into a rectangle 3/4 inch/2 centimeters thick. Brush generously with heavy cream and, lifting up a short side, fold dough in half as if you are closing a book. Cut dough into 6 squares. Transfer biscuits to prepared pan. Brush lightly with more cream and sprinkle with remaining 1 tablespoon oats and the Demerara sugar. Chill until ready to bake.
- Make the roasted rhubarb: In a large bowl, toss together rhubarb, Demerara sugar, melted butter, vanilla bean seeds and salt. Spread onto a large rimmed baking sheet. Transfer rhubarb to the oven. Bake 5 minutes.
- Add pan of biscuits to the oven with rhubarb. Continue to bake, tossing rhubarb occasionally and scraping the darkening pieces at the edges of the baking sheet into the center, until biscuits are golden and rhubarb is very tender and the juices are bubbling thickly and have caramelized at the edges of the pan, about 20 minutes longer. If biscuits are ready before rhubarb, remove from oven while rhubarb finishes cooking. Let biscuits and rhubarb cool completely.
- To serve: In a small bowl, whisk together cream, crème fraîche and confectioners' sugar or honey, if using, until mixture forms soft peaks. Split biscuits crosswise and spoon rhubarb and whipped cream over biscuit bottoms. Cover with biscuit tops.
Nutrition Facts : @context http, Calories 805, UnsaturatedFat 14 grams, Carbohydrate 100 grams, Fat 43 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 26 grams, Sodium 520 milligrams, Sugar 51 grams, TransFat 1 gram
RHUBARB OATMEAL CRISP DESSERT
This comes from WQED's "From the Garden" cookbook. Easy to make with fresh rhubarb and kitchen staple ingredients. Usually served warm, you can top with a dollop of whipped cream/cool whip, if desired.
Provided by Jan W
Categories Fruit Desserts
Time 55m
Number Of Ingredients 11
Steps:
- 1. Melt 3 T. butter in sauce pan; add cornstarch & sugar. Stir until blended. Add rhubarb; cook mixture over medium heat until rhubarb is soft, about 5 minutes, stirring gently. Remove from heat and cool. When cooled, spread into greased 9" square baking pan.
- 2. Preheat oven to 375°F. To make topping, combine brown sugar, flour, oats, cinnamon, nutmeg and salt. Mix cold butter in until it resembles coarse crumbs. Sprinkle over filling in baking pan.
- 3. Bake for 35-40 minutes. Serve with whipped cream/cool whip or ice cream, if desired.
RHUBARB, OAT, AND PECAN CRUMBLE
Make and share this Rhubarb, Oat, and Pecan Crumble recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°.
- Butter a 3-quart baking dish.
- To make the crumble--mix the flour, oats, brown sugar, pecans, and salt together in a bowl.
- Stir in the butter, then press the mixture together with your hands to form a few small clumps.
- Put the topping in the freezer while you assemble the filling.
- To make the rhubarb filling, rub the sugar and cornstarch together in a bowl, then add the rhubarb and vanilla and toss until evenly coated.
- Transfer the rhubarb mixture into the prepared pan and scatter the crumble topping over the top.
- Bake for about 45 minutes, or until the topping is golden and the filling bubbles up through the topping.
- Cool for 20 minutes before serving.
- Storage--the crisp is best served the day it is made, but any leftovers can be wrapped in plastic wrap and eaten for breakfast the next morning or kept at room temperature for 2-3 days.
Nutrition Facts : Calories 300.4, Fat 10.3, SaturatedFat 4.1, Cholesterol 15.2, Sodium 127.4, Carbohydrate 50.3, Fiber 4.1, Sugar 32.8, Protein 3.5
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- Make crumb mixture by adding oats, flours, brown sugar, cinnamon, nutmeg, and salt to medium bowl and whisking together until well blended. Add chilled margarine (in small pieces) and fat-free half and half to the bowl with the oat mixture and use a fork to form a moist crumb mixture; set aside.
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