BLUEBERRY-RHUBARB CRISP
Microwaving this recipe produces a crisp that's just as good as when it's baked in the oven. It's simply unbeatable warmed with a scoop of vanilla ice cream.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
RHUBARB CRISP
Provided by Nancy Fuller
Categories dessert
Time 1h5m
Yield 6 to 9 servings
Number Of Ingredients 14
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.
RHUBARB CRISP FOR THE MICROWAVE
Another yummy rhubarb recipe from my mom, Rosanne.
Provided by Jeanine Stennett
Categories Fruit Desserts
Time 20m
Number Of Ingredients 8
Steps:
- 1. Mix the first 3 ingredients in glass casserole or cake pan that will fit in your microwave. Use glass dish (Mom used to use a Corning Ware 2 inch deep large dish). Cook on high for 3 minutes, rotate dish - unless you have a turntable. Then cook for 3 more minutes on high. While that is cooking, stir together margarine, flour, brown sugar, cinnamon, and quick oatmeal. Mix well and put on top of rhubarb mixture. Microwave on high for 10 minutes - rotating once if you do not have a turntable.
RHUBARB CRISP
Steps:
- Preheat oven to 400 degrees. Set rack in the center of the oven. Prepare the topping by placing all of the topping ingredients into a food processor. Pulse or mix until the mixture is crumbled to the size of small peas; do not over process. Set aside. Pour the rhubarb directly into a large, shallow baking dish and sprinkle with 1/2 cup plus 2 tablespoons sugar and 3 tablespoons of flour to coat evenly. Spread crisp topping over entire surface. Bake until fruit is bubbly and the top is golden brown, approximately 30 to 40 minutes. Serve warm or room temperature, plain or a la mode.
EASY MICROWAVE RHUBARB SAUCE
Make and share this Easy Microwave Rhubarb Sauce recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Jellies
Time 15m
Yield 6 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 267.6, Fat 0.1, Sodium 1.8, Carbohydrate 68.7, Fiber 0.8, Sugar 67.1, Protein 0.4
RUSTIC RHUBARB CRISP
Okay, there are other rhubarb crisp recipes out there, but none exactly the same as this one. (It's my mom's, so I am partial to it!) There is less sugar, more oatmeal and rhubarb, and it is super easy! And for more crispy goodness, the topping can easily be doubled. I hope that you like it as much as I do!
Provided by Dwynnie
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 303.5, Fat 12.4, SaturatedFat 7.5, Cholesterol 30.5, Sodium 91.3, Carbohydrate 47.2, Fiber 2.9, Sugar 33.1, Protein 3.1
STRAWBERRY-RHUBARB CRISP
The cool tang of plain yogurt is good with the fruit flavors of strawberry, and rhubarb in this crisp. A little flour is added to the sweetened fruit to compensate for its juiciness.
Provided by weekend cooker
Categories Dessert
Time 27m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 264.3, Fat 8.5, SaturatedFat 5, Cholesterol 20.3, Sodium 8.9, Carbohydrate 46, Fiber 2.8, Sugar 29.5, Protein 2.9
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