Reviews (2) Add Rating & Review 23 Ratings 5 star values: 2 4 star values: 4 3 star values: 11 2 star values: 6 1 star values: 0 Martha Stewart Member Rating: Unrated 05/11/2013 I must say that i am a big fan of rhubarb grew up eating it. I followed the recipe exactly did not care for the vanilla and orange flavoring with the rhubarb plus it was to tart. think i will go back to my moms tried and true recipe. Martha Stewart Member Rating: Unrated 08/24/2008 This crisp was amazing! I made it with lemon juice and zest instead of orange and it gave the fruit a fresh taste. I recommend it to anyone with rhubarb in their garden!
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Gallery Individual Rhubarb Crisps Recipe Summary Servings: 6
Ingredients Ingredient Checklist 12 tablespoons chilled (1 1/2 sticks) unsalted butter, cut into small pieces, plus more for ramekins 1 cup plus 1 1/2 tablespoons all-purpose flour 1/2 cup packed dark-brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon grated nutmeg 1/4 teaspoon salt 1/2 cup old-fashioned rolled oats 2 pounds (6 large stalks) rhubarb, cut into 1/2-inch pieces (6 cups) 1 teaspoon grated orange zest Juice of 1 orange 1 vanilla bean, split and scraped 1/2 cup granulated sugar 2 tablespoons cornstarch
Gallery Individual Rhubarb Crisps
Recipe Summary Servings: 6
Gallery
Individual Rhubarb Crisps
Individual Rhubarb Crisps
Individual Rhubarb Crisps
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 12 tablespoons chilled (1 1/2 sticks) unsalted butter, cut into small pieces, plus more for ramekins 1 cup plus 1 1/2 tablespoons all-purpose flour 1/2 cup packed dark-brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon grated nutmeg 1/4 teaspoon salt 1/2 cup old-fashioned rolled oats 2 pounds (6 large stalks) rhubarb, cut into 1/2-inch pieces (6 cups) 1 teaspoon grated orange zest Juice of 1 orange 1 vanilla bean, split and scraped 1/2 cup granulated sugar 2 tablespoons cornstarch
Directions
Preheat oven to 375 degrees. Butter six 8-ounce ramekins (or a 2 1/2-quart shallow casserole), and set aside. Make crumb mixture: In a large bowl, whisk together flour, brown sugar, cinnamon, nutmeg, salt, and oats. Using a pastry cutter or two knives, cut in chilled butter until mixture comes together into clumps, about 4 to 5 minutes; set aside.
In a large bowl, stir to combine rhubarb, zest, orange juice, and vanilla seeds. In a small bowl, combine sugar and cornstarch; sprinkle over rhubarb until just coated. Pour 1 cup rhubarb mixture into each ramekin, and top with 1/2 cup crumb mixture. Bake until the rhubarb is tender when pierced with the tip of a knife, about 30 minutes (or about 40 minutes for the casserole). Transfer from oven to a cooling rack. Let cool slightly, and serve warm.
Reviews (2)
Add Rating & Review 23 Ratings 5 star values: 2 4 star values: 4 3 star values: 11 2 star values: 6 1 star values: 0
Martha Stewart Member Rating: Unrated 05/11/2013 I must say that i am a big fan of rhubarb grew up eating it. I followed the recipe exactly did not care for the vanilla and orange flavoring with the rhubarb plus it was to tart. think i will go back to my moms tried and true recipe. Martha Stewart Member Rating: Unrated 08/24/2008 This crisp was amazing! I made it with lemon juice and zest instead of orange and it gave the fruit a fresh taste. I recommend it to anyone with rhubarb in their garden!
Reviews (2)
Add Rating & Review 23 Ratings 5 star values: 2 4 star values: 4 3 star values: 11 2 star values: 6 1 star values: 0
Add Rating & Review
23 Ratings 5 star values: 2 4 star values: 4 3 star values: 11 2 star values: 6 1 star values: 0
23 Ratings 5 star values: 2 4 star values: 4 3 star values: 11 2 star values: 6 1 star values: 0
23 Ratings 5 star values: 2 4 star values: 4 3 star values: 11 2 star values: 6 1 star values: 0
5 star values: 2 4 star values: 4 3 star values: 11 2 star values: 6 1 star values: 0
Martha Stewart Member Rating: Unrated 05/11/2013 I must say that i am a big fan of rhubarb grew up eating it. I followed the recipe exactly did not care for the vanilla and orange flavoring with the rhubarb plus it was to tart. think i will go back to my moms tried and true recipe. Martha Stewart Member Rating: Unrated 08/24/2008 This crisp was amazing! I made it with lemon juice and zest instead of orange and it gave the fruit a fresh taste. I recommend it to anyone with rhubarb in their garden!Martha Stewart Member
Rating: Unrated 05/11/2013
I must say that i am a big fan of rhubarb grew up eating it. I followed the recipe exactly did not care for the vanilla and orange flavoring with the rhubarb plus it was to tart. think i will go back to my moms tried and true recipe.
Rating: Unrated
Rating: Unrated 08/24/2008
This crisp was amazing! I made it with lemon juice and zest instead of orange and it gave the fruit a fresh taste. I recommend it to anyone with rhubarb in their garden!
All Reviews for Individual Rhubarb Crisps
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Individual Rhubarb Crisps
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
