Rhubarb Crisp Recipe in Ramekins - Dessert for Two (2024)

FAQs

Why is my rhubarb crisp soggy? ›

Why is the rhubarb crisp soggy? To keep the topping from sinking and becoming soggy, thoroughly coat the flour and oats with butter. If bits still seem dry, mix in another tablespoon melted butter before you sprinkle the topping on the fruit.

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.

Rhubarb is a truly special ingredient. With its vivid pink colour and distinctively tangy taste, it can be stewed, poached, roasted and puréed in a range of dishes as well as drinks. Use it in a comforting crumble, a classic syllabub, a fruity chutney or a zingy kebab sauce – the possibilities are endless.

So what's a crumble vs. a crisp? A crumble is just a crisp without oats in the streusel. It may feature nuts, but the streusel topping is usually a simple combination of butter, flour, and sugar that is more clumpy than that of a crisp.

If you use more butter than the recipe calls for, the crumb topping will be melted and greasy. If you don't use enough butter it will be dry and floury.

Raspberries, blackberries, and blueberries often feel left out when strawberries buddy up so closely with rhubarb. All three are just as wonderful of a match and definitely shouldn't be left out.

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.

Dogs cannot eat rhubarb due to the oxalic acid in the plant, which triggers a reaction in canines and makes rhubarb poisonous. All parts of the plant—including the rhubarb stalk and leaves—are hazardous to dogs. Since rhubarb tastes sour to your furry friend, most pets avoid eating it or will spit it out if they do.

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.

Can you freeze uncooked rhubarb crisp? ›

Absolutely! Freezing rhubarb is a great way to extend its shelf life and ensure you have enough rhubarb to last you all spring and summer! The tart taste of rhubarb works in both savory and sweet preparations.

In Jenny's mind, rhubarb needs little more than two additional ingredients and 30 minutes in the oven to come to life. It also can rely on some of nature's best sweeteners—honey and orange juice—to bring it to its sweetest, most flavorful heights.

It is POSSIBLY SAFE for most adults when taken by mouth in medicinal amounts for up to 3 months. Rhubarb can cause some side effects such as stomach and intestinal pain, watery diarrhea, and uterine contractions. Long-term use can result in muscular weakness, bone loss, potassium loss, and irregular heart rhythm.

Brush Your Pie in Egg Wash

Once you've pre-baked your pie, brush the bottom and sides of the crust with egg wash, then reheat at 400° for 4 minutes to set the glaze. This creates a seal between the crust and the filling so that your crust stays crispy and golden once the filling is added.

Use a shallowish dish if you've got a wet fruit mixture, otherwise the crumble will start to dissolve before it's baked.

Trick one: Cornflour.

This isn't totally traditional but using cornflour is a cheat's way of thickening up the fruit mixture sauce so that it doesn't become too watery. As well as this, it keeps your crumble topping crispy because the additional water that cooks out of the rhubarb can make it go soggy.

Rhubarb plants can be prone to honey fungus, crown rot and viruses. Any of these diseases will weaken the plant and it is best to dig up affected plants and start again on a new site. Crown rot is the most common. It's a fungal infection at the base of the stalks, and causes the crowns to turn brown and soft.