Easy Strawberry Rhubarb Crisp recipe with an extra-crispy topping! (2024)

FAQs

Why is my rhubarb crumble soggy? ›

- There's to much moisture in your fruit. Try mixing a little corn flour into the rhubarb before baking. - Your crumble has cooked to quickly. Try turning down the temperature and baking your crumble for longer.

Rhubarb Crumble can be made in advance and stored in the fridge for up to 3 days. Can Rhubarb Crumble be frozen? Rhubarb Crumble can be made ahead and frozen for up to 3 months.

Safeway Rhubarb Strawberry Crisp (0.17 pie) contains 43g total carbs, 42g net carbs, 8g fat, 2g protein, and 250 calories.

Many people associate the flavor of rhubarb with strawberries because the two are often paired together (they come into season at the same time, and strawberry's sweet flavor helps counteract the sour one of rhubarb).

A pastry chef friend shared the technique. Instead of sprinkling the raw crumbs on top of the fruit, where they absorb the juices and turn a little mushy on their undersides, he spread them out in a pan and baked them separately, until crisp and cookielike.

Too much butter and your topping will become a greasy blob or disappointingly soggy. Some recipes will ask you to cut in cold butter along with your dry ingredients, resulting in pea-size pieces that are sprinkled across the hot fruit filling.

Make the crumble topping and store in a sealed plastic bag in the fridge for up to 24 hours. Keep for later? Store the uncooked crumble in a covered dish and keep in the fridge for up to 24 hours before cooking or freeze for up to three months.

Freezing and defrosting guidelines:

Cover with fresh foil, then reheat in a preheated oven at gas 5, 190°C, fan 170°C for 40 mins until piping hot – remove the foil for the last 10 mins to crisp up the crumble again.

The abundance of both fresh rhubarb and fresh herbs available in early summer can be combined in a simple fruit-based dessert the whole family will love.

Rhubarb stalks are a popular snack in some areas, and they have very little natural sugar (only about 1 gram in each cup), so they're a good choice if you want to manage the amount of sugar in your food. They're also a good source of vitamin K.

Why is rhubarb good for you? ›

Rhubarb is rich in antioxidants, particularly anthocyanins (which give it its red color) and proanthocyanidins. These antioxidants have anti-bacterial, anti-inflammatory, and anti-cancer properties, which help protect you from many health-related issues such as heart disease, cancer, and diabetes.

Strawberry Rhubarb Crisp is quick and easy to make desserts at only 263 calories per serve!

Contrary to popular belief, whether it's red, pink, green or something in-between, rhubarb's color has nothing to do with ripeness. Rather, its hue is completely determined by genes; different varieties produce different colors, and green rhubarbs are just as sweet as red ones.

Stick to the stems if you're eating rhubarb raw—the leaves are poisonous. I repeat: Rhubarb leaves are poisonous. The leaves contain oxalic acid, which can be fatal to both people and pets if consumed in large amounts. (But don't stress, we're talking several pounds' worth of leaves).

Botanically, rhubarb is a cousin of sorrel, and part of the buckwheat family (don't let the name fool you, it is definitely not a wheat or grain). It has a taste that's sort of like eating an apple and a bit of celery at the same time, which might sound weird, but give it a try.

Tips for making the perfect crumble

Mark Bowerman says: "Rub the butter in fairly quickly, and not too perfectly – a fine, dusty texture at this stage spoils the fun. Use a shallowish dish if you've got a wet fruit mixture, otherwise the crumble will start to dissolve before it's baked.

To solve this problem, I mix the rhubarb with the sugar. Over time, the sugar draws out the excess juices. This takes place overnight, while you're sleeping, and by the next morning, the rhubarb's ready to be put into the pie.

The ingredient list for a crumble or crisp is relatively short, but don't be tempted to leave out the cornstarch. As fruit cooks, it releases its juices, becoming saucy and soupy.

Macerate your rhubarb with sugar to draw out excess liquid

The reason rhubarb pie gets so runny is that rhubarb is 95% liquid, which puts it near the top of watery fruits and vegetables alongside things like melon and cabbage.