Rhubarb Crisp

By Chef Eddy Van Damme

Prep Time:

20m

Bake/Cook Time:

35m - 40m

Yield:

4-5 servings

All the glory of pie, with none of the fuss. Rhubarb Crisp is a simple dessert that showcases the ruby-red color of fresh rhubarb and is easy enough for all skill levels to bake. When the rhubarb is young and fresh, just give it a quick trim. If the rhubarb has fibrous outer strings, peel them off as you would with celery. Despite its looks, Rhubarb Crisp requires only 20 minutes of hands-on prep. Just slice the rhubarb, combine the topping ingredients, and put it in the oven. Serve Rhubarb Crisp warm with a scoop of vanilla ice cream or Creme Chantilly.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Dark Brown Sugar Poly Bag

Light Brown Sugar Poly Bag

Ingredients

Rhubarb Filling

4 cups (16 oz/453 g) fresh or frozen rhubarb
2/3 cup (132 g) Dixie Crystals Extra Fine Granulated Sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
2 tablespoons (16 g) all-purpose flour*

Crisp/Streusel Topping

3/4 cup (90 g) all-purpose flour*
1/8 teaspoon salt
1/3 cup (72 g) Dixie Crystals Light Brown Sugar or Dixie Crystals Dark Brown Sugar
5 tablespoons (70 g) unsalted butter, cold

For Serving

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Turn oven to 350°F. Place 4-5 ramekins on an aluminum or parchment-lined cookie sheet. Set aside.
Combine all filling ingredients in a bowl.
Divide equally in 4-5 ramekins.
Prepare streusel by placing all ingredients in a bowl. Rub butter between hands using flour/sugar mixture to prevent sticking. Rub until crumbs form.
Scatter crumbs on rhubarb. Place in oven and bake until thick bubbles form. Time will depend on the temperature of the rhubarb, but should be around 40 minutes.