Rhubarb Custard Crisp
Like rhubarb custard pie, but less time to make.
Preheat oven to 350 degrees F.
Lightly grease an 8 x 8 " pan or use a Corningware casserole dish, it's a little deeper.
Rhubarb Mixture
Combine in large bowl:
- 3 large eggs, beaten
- 1/2 cup cream
- 1-1/2 cups white granulated sugar
- 1/4 tsp. salt
- 1/4 tsp. nutmeg
- 1/2 tsp. vanilla
- 4 Tbsp white flour
- 4 cups cut rhubarb
Topping
Combine in a small bowl till crumbly:
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup oatmeal
- 1/2 cup cold butter, cut in with pastry blender
Spread rhubarb mixture evenly in a lightly greased baking dish.
Cover with topping.
Bake uncovered for 45 minutes at 350 degrees F.
Poached Rhubarb Crisp
Poach long strips of rhubarb on the stove so stems keep their shape and sweet-sour flavour.
This recipe is from the Early Summer 2021 Food and Drink magazine distributed by the LCBO.
- 8 large or 12 medium rhubarb stalks (about 680 grams)
- 4 cups (1L) water
- 1 small lemon
- 3 cups sugar
- 2-1/2 cups quick oats
- 1/2 cup lightly packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup chopped walnuts
- 1 tsp ground cinnamon OR cardamom
- 1/2 cup butter
- whipped cream for garnish
- Discard rhubarb leaves, wash stems, cut rhubarb into 4 inch long strips.
- Peel the lemon and add the peel to a large pot of water.
- Bring water to boil over high heat.
- Stir in 3 cups sugar until dissolved.
- Add rhubarb pieces and turn down heat so liquid is barely simmering.
- Poach the rhubarb until tender but still firm, about 8 minutes.
- Remove rhubarb to plates with a slotted spoon. Do not drain and discard the rhubarb poaching water, which can be covered and refrigerated for use as a rhubarb simple syrup in cocktails or drizzled over yogurt or ice cream. (Keeps about a week in the fridge).
- In a bowl, stir 2-1/2 cups oats, 1/2 cup each brown sugar, flour, walnuts.
- In a large skillet or frying pan, melt butter over medium-high heat and cook 3-5 minutes until golden specks appear, then stir in oat mixture and stir till coated with butter. Reduce heat to medium and cook 5 minutes until oats are toasted and mixture is crumbly.
- Sprinkle topping over rhubarb and add a dollop of whipped cream.
Rhubarb Mango Crisp
A recipe clipped from June 2003 Chatelaine magazine.
Serve with whipped cream or vanilla ice cream.
- 10-12 gingersnap or almond (amaretti) cookies (3/4 cup cookie crumbs)
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1/3 cup cold butter, cut into cubes
- 3/4 cup white granulated sugar
- 2 Tbsp cornstarch
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 mangoes
- 6 cups coarsely chopped fresh rhubarb pieces OR 1 600-g pkg frozen sliced rhubarb
If using fresh rhubarb, cut off and discard leaves. Rinse stems, then dry. Chop in pieces. Set aside
If using frozen rhubarb, rinse under cold running water to melt ice crystals, then pat dry.
Peel mangoes and cut flesh away from pit. Discard pit. Slice fruit into 1-inch chunks. Set aside.
Preheat oven to 375 degrees F.
Crush cookies into small pieces to make 3/4 cup.
Place cookie crumbs in a medium-size bowl and mix with 3/4 cups flour and 1/3 cup brown sugar.
Cut in 1/3 cup cold butter with 2 knives or your fingers until mixture is crumbly and about the size of peas. Set aside.
In a large bowl, using a fork, stir 3/4 cup white sugar with 2 Tbsp cornstarch, 1/2 tsp cinnamon, 1/4 tsp nutmeg.
Add mangoes and toss to coat, then add rhubarb and toss.
Turn fruit mixture into a buttered 8" baking dish.
Sprinkle cookie crumb mixture over fruit but don't press down.
Set baking dish on a baking sheet.
Be in centre of 375 degree F oven until fruit is tender and topping is golden brown, about 45 to 50 minutes. Cover loosely with foil during last 15 minutes of baking to prevent over-browning if necessary.
Serve warm. Top with vanilla ice cream or whipped cream if desired. Leftovers keep well in the fridge, covered, 2 days.
