Rhubarb Crisp
Looking for a mouthwatering dessert option this summer? Try this tangy and irresistibly tasty Rhubarb Crisp recipe. Perfect for warm days and family gatherings.
Ingredients
Filling
- 6 cups chopped rhubarb
- 5 cups 2½ pints strawberries, hulled and halved
- 1¼ cups sugar
- 3 tablespoons plus 1 teaspoon instant tapioca
- 3 tablespoons fresh orange juice
- 1 tablespoon finely grated orange zest
- 2 teaspoons vanilla extract
- ½ teaspoon allspice or pie spice
Topping
- 1 cup all – purpose flour
- ⅔ cup dark brown sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 8 tablespoons unsalted butter softened and cut into 4 pieces
- ¾ cup pecans
Instructions
- Preheat oven to 350 degrees.To make filling, combine rhubarb, strawberries, sugar, tapioca, juice, zest, vanilla, and allspice in a large bowl.
- Transfer fruit mixture to a 9x13 - inch nonreactive baking dish or 8 (1 - cup) ramekins.
- To make topping, place flour, brown sugar, cinnamon, and salt in the bowl of a food processor with a metal blade; pulse twice to combine.
- Add butter and pecans, and pulse until mixture crumbles, about 20 – 30 seconds.
- Sprinkle topping mixture evenly over filling in baking dish or ramekins.
- Bake 1 hour (30 minutes for ramekins) or until top is lightly browned and juices bubble.
- Serve hot or cold and enjoy!
Tried this recipe?Let us know how it was!