Classic Rhubarb Crisp Recipe (2024)

FAQs

Why is my rhubarb crisp runny? ›

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.

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.

Nutrition (per serving)

Calories 378, Protein 4g, Carbohydrates 64g, Fat 13g, Fibre 3g, Sodium 226mg.

Rhubarb Crumble is a classic British dessert, made with a vegetable-slash-fruit originally from Siberia. It's associated with springtime, but I only just this week managed to get my hands on some. It's both hothouse-grown and field-grown in the US and has been cultivated in the UK since the 1600s.

You can add cornstarch or flour. I do this when making an apple pie and the filling is not watery.

The rhubarb plant is a "heavy feeder." The plant must take in large amounts of nutrients from the soil to produce its large stalks and leaves. Make it an annual practice to supplement the soil with either a balanced commercial fertilizer or rich compost, or both.

Rhubarb is good to eat in spring or early summer months, so before late July, to be exact. However, during the late summer months, rhubarb stalks tend to become more fibrous and start to lose their characteristic natural flavor. So, it's better not to eat rhubarb in the late summer.

The best time to harvest rhubarb is during the months of May, June and early July. After this, it's best to let the plant be, so it can regrow and recharge to survive the winter. You can cut the flower stalk away before it blooms to help extend the harvesting season.

5. May help lower blood pressure. Rhubarb is a source of potassium, which helps to counter the damaging effects of eating too much salt. A study published in the European Heart Journal revealed that women who had the highest intakes of potassium were 13 per cent less likely to have a heart attack or a stroke.

Is rhubarb free on Slimming World? Cooked, puréed rhubarb is half a syn per 100g. Tinned rhubarb in syrup is 2 syns per 100g.

Does cooked rhubarb have any nutritional value? ›

Rhubarb is a rich source of nutrients providing 45% of Daily Value of Vitamin K in a serving size of 1 cup. In addition, rhubarb contains Vitamin C and A, along with Folate, Riboflavin, and Niacin. Rhubarb provides 32% of Daily Value of manganese in a serving.

Early history

A Yorkshireman, Sir Matthew Lister, introduced edible garden rhubarb into England from Italy around 1620. At first it was appreciated for its medicinal qualities, but from the 1780's the chopped stalks began to be used as a substitute for gooseberries in pies.

The use of rhubarb stalks as food is a relatively recent innovation. This usage was first recorded in 18th- to 19th-century England after affordable sugar became more widely available. Commonly, it is stewed with sugar or used in pies and desserts, but it can also be put into savoury dishes or pickled.

Widespread consumption of rhubarb stalks began in Britain in the early 19th century with its popular adoption as an ingredient in desserts and wine making. The accidental discovery of forced rhubarb (growing rhubarb in winter) accelerated the growing popularity of rhubarb to the point of a mania in 1800's Britain.

Just take the liquid you strained out and simmer it over medium-low heat with a thickener like cornstarch until it's less runny. Then add the thickened juice back to your rhubarb and cornstarch mixture before cooking your recipe like normal.

The ingredient list for a crumble or crisp is relatively short, but don't be tempted to leave out the cornstarch. As fruit cooks, it releases its juices, becoming saucy and soupy.

Not adding a thickener

Fruit is naturally watery, and when it bakes, that liquid cooks out and mixes with your sugar and spices to create a delicious sauce. However, you don't want your apple crisp weeping everywhere. Just toss in a little cornstarch or tapioca starch with your fruit before baking.

Why is my berry crisp watery? If the berries you used are particularly juicy, you might end up with a watery looking filling to your blueberry crisp. If you notice the berries are very juicy when you prep them, add another teaspoon of cornstarch to the filling to thicken the juices as the crisp bakes.