Saturday, May 10, 2014

Rhubarb Crisp | Desserts Recipes

The perks of being a food blogger is being introduced to new things through fellow bloggers. One such thing is Rhubarb. Rhubarb is a vegetable which looks similar to the celery stalk. It is sour and used mostly in pies, crisps and jams. For me, raw rhubarb tasted like the Indian gooseberry which I love. I had made this rhubarb crisp a few weeks ago and I totally forgot it was lying in the drafts. A scrumptious dessert which is delicious, elegant and great for entertaining.
Recipe from here
Serves - 3
Rhubarb - 1/2 lb ~ 2 cups(5 stalks)
Brown sugar - 1/4 cup
Cornstarch - 1 tbsp
Salt - a pinch
Lemon juice - 1/2 tsp
Lemon zest - from half a lemon
All-purpose flour - 1/4 cup
Brown Sugar - 1/4 cup
Rolled oats - 1/4 cup
Cinnamon - 1/4 tsp
Nutmeg - a pinch
Salt - a pinch
Butter - 2 tbsp (cold)

Preheat the oven to 350 F/180 C. Prepare three 6 oz oven-proof containers. Chop the rhubarb to 1/4 inch slices. Mix the sugar, corn starch, salt, lemon juice and zest with the cut rhubarb pieces and set aside. Pulse the ingredients for topping a couple of times in the blender. Add the cold butter cut into pieces and pulse twice. Equally distribute the rhubarb filling into the 3 cups, and top the flour mixture to fill the cups. The cups may look like it is going to spillover, but don't worry, it will settle as it bakes. Bake in the preheated oven for about 35-40 minutes until the top is slightly brown and the filling starts to bubble.


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