Rhubarb Crisp Recipe + VIDEO (with crunchy brown sugar streusel!) (2024)

FAQs

Can you freeze uncooked rhubarb crisp? ›

Absolutely! You can freeze the crumble baked, or unbaked. Our only suggestion would be to cook the rhubarb layer first to ensure it is cooked through when defrosted. The crumble might be a little liquidy than normal, but will still taste delicious.

To reheat, let thaw at room temperature for 6-8 hours, then cover with tin foil and warm in a 350 degrees oven just until warm.

Or, you may love rhubarb and want a supply through autumn, in which case buy when the price drops and freeze for later. As the season progresses, rhubarb will get more fibrous, so take this into account when choosing how to freeze it – cooking it fully first might be a better option.

Frozen rhubarb works best in cooked dishes and baked goods. It should not be used in raw preparations (which is rare for rhubarb anyway), since it may get soggy while defrosting.

There are two main streusel types, crisp and crumble, which also correspond with the fruit bakes of the same names. These names tend to be used interchangeably, but if you want to get technical, there is a difference. Crisp streusel includes oats, while crumble streusel does not.

Streusel is similar to crumb topping and the terms are often used interchangeably. Traditionally, the two have different ratios of the same ingredients, with streusel containing more flour, and crumb topping more sugar, so they offer a different texture and flavor on top of baked goods.

Double-baking the crumb topping keeps it wonderfully crisp over its jammy fruit filling.

Its stalks are deeper red and tinged with green, while its leaves are bright green. It has a more intense flavour and robust texture than the forced variety. Although it can be eaten raw, rhubarb tends to be too tart this way, and it's usually best when cooked with plenty of sugar.

Dogs cannot eat rhubarb. While they have health benefits for humans as a source of potassium, vitamin C, and magnesium, rhubarb is a toxic plant for dogs to ingest. Learn about the health risks of different parts of the rhubarb plant.

What is the difference between rhubarb crisp and crumble? ›

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.

TROUBLESHOOTING: WHY IS MY RHUBARB CRISP RUNNY? It's pretty typical for any kind of fruit crisp to be a bit liquid-y while it's still warm. The juices are flowing and they are just thinner because of the warmth. But as long as you used the right amount of cornstarch, it should “gel” quite a lot as it cools down.

Usually it's the crumble that wrong. It might be too lean, making it rather dry and everlasting to eat, or it's undercooked so that it has the pasty flavour of uncooked flour.

Use the Right Amount of Butter

Not enough butter, and your topping will be a dry, floury mess. Too much butter and your topping will become a greasy blob or disappointingly soggy.

Rhubarb Crumble can be made ahead and frozen for up to 3 months. For best results, it's best to freeze before baking. To thaw, defrost overnight in the fridge, then bake as you would for 40 minutes.

You can choose to freeze the apple crisp from the prepared & unbaked stage or you can bake it and then freeze it. I prefer to freeze it unbaked so that the topping doesn't get over browned. Once you've assembled the crisp, wrap it in two layers of aluminum foil and mark it with the date you assembled it.

While you can freeze a pie after its baked, the surest path to the flakiest crust and most vivid fruit flavors is to freeze your pie before baking.

Often mistaken as a fruit, rhubarb is a vegetable that is low in calories and high in fibre. Freeze-drying rhubarb locks in flavour and nutrients, as well as holding its vivid pink colour, texture and shape.