Ingredients with Measurements:
- 6 cups rhubarb, chopped
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Oven
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, whisk together flour, oats, brown sugar, cinnamon, and salt.
3. Pour melted butter into the mixing bowl and stir until the mixture becomes crumbly.
4. Spread chopped rhubarb evenly into the baking dish.
5. Sprinkle the crumbly mixture over the rhubarb.
6. Bake for 40-45 minutes or until the top is golden brown and the rhubarb is tender.
7. Let it cool for 10 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 40-45 minutes
Temperature:
- 375°F (190°C)
Serving size:
- 8 servings
Nutritional information:
- Calories: 357
- Fat: 14g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 4g
Substitutions for ingredients:
- Rhubarb can be substituted with any fruit of your choice.
- All-purpose flour can be substituted with gluten-free flour.
- Rolled oats can be substituted with quick oats.
- Brown sugar can be substituted with white sugar or coconut sugar.
- Unsalted butter can be substituted with coconut oil or margarine.
Variations:
- Add chopped nuts or coconut flakes to the crumbly mixture for extra texture.
- Add a teaspoon of vanilla extract to the crumbly mixture for extra flavor.
- Mix rhubarb with strawberries or raspberries for a different flavor combination.
Tips and tricks:
- Make sure to chop the rhubarb into small pieces to ensure even cooking.
- Use a fork to mix the crumbly mixture to avoid clumps.
- Serve with a scoop of vanilla ice cream or whipped cream for a delicious dessert.
Storage instructions:
- Rhubarb crisp can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warm.
Presentation ideas:
- Serve in individual ramekins for a cute presentation.
- Top with a sprinkle of powdered sugar for an extra touch.
Garnishes:
- Top with fresh berries or mint leaves for a pop of color.
Pairings:
- Serve with a cup of coffee or tea for a cozy afternoon treat.
Suggested side dishes:
- Serve with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the crumbly mixture is too dry, add a tablespoon of melted butter at a time until it becomes crumbly.
Food safety advice:
- Make sure to wash the rhubarb thoroughly before using it.
Food history:
- Rhubarb originated in China and was used for medicinal purposes before being used in cooking.
Flavor profiles:
- Tart and sweet with a crunchy topping.
Serving suggestions:
- Serve warm with a scoop of vanilla ice cream or whipped cream.
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