Easy Strawberry Rhubarb Crisp recipe with an extra-crispy topping! (2024)

FAQs

Why is my rhubarb crisp soggy? ›

There might be a couple of reasons: - The rhubarb will start to release its juices as soon as its mixed with the sugar so only mix your fruit right before baking. - There's to much moisture in your fruit. Try mixing a little corn flour into the rhubarb before baking.

“I can't stand crumbles that have a layer of floury sugary dust on top. They're supposed to be chunky and craggy, with big pieces of crumble on top. By freezing your topping, it makes it harden just slightly and that means the texture will be nice and crispy when it's cooked.”

If your crumb topping isn't crumbly you need to add a little more butter. Chances are you mis-measured the flour, but it is an easy fix. Start with 1 tablespoon of melted butter and mix that in, adding more if necessary. Don't add too much butter, though, as it will melt as it's baked.

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.

Rhubarb grows best in an open, sunny site with fertile, moist but free-draining soil. It will also cope in light shade. Avoid ground that gets waterlogged, as plants are liable to rot. If your soil is heavy, plant in raised beds or large containers.

Wash rhubarb with cool tap water, but do not soak.

Stewed rhubarb, made with honey instead of sugar, needs just a few minutes to make. This is one of the simplest and best ways to use rhubarb. Almost certainly the most simple – and one of the most delicious – ways to enjoy rhubarb, stewed rhubarb is a treat and makes for the most wonderful springtime breakfast.

This spiced rhubarb crumble recipe is a tasty twist on the classic pudding. Cardamom, orange and cinnamon all lift the flavour while keeping it a classic.

What is the prime season for rhubarb? ›

Depending on your location, rhubarb is typically available from early spring (the end of March or early April) to late spring or early summer (around May or June). Since fresh rhubarb is almost always available in April, it's a common choice for Passover and Easter desserts, as well as other spring celebrations.

Kidney disease: There are chemicals in rhubarb that might harm the kidneys or increase the risk of kidney stones. If you already have kidney disease, avoid rhubarb. Kidney stones: Rhubarb contains a chemical that the body can convert into kidney stones. If you have ever had kidney stones, don't take rhubarb.

The fiber in rhubarb helps keep things moving through your digestive tract, preventing problems such as constipation. It also contains compounds called sennosides, which act as natural laxatives. The tannins in rhubarb also provide anti-diarrheal effects.

In Traditional Chinese Medicine (TCM), the rhizome and root are use to treat gastrointestinal and liver diseases. It is also used in herbal formulas such as Ma Zi Ren Wan. In lab animals, compounds in rhubarb called anthraquinones reduced pain, inflammation, and some tumors.

Method. Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.

Mixing your fresh fruit with sugar and letting it sit is called maceration, and it helps draw excess liquid out of your rhubarb before it cooks out and leaves your pie soggy.

But if you feel your topping is still too dry and crumbly, (even for a crumble) add a bit more melted butter, a tablespoon at a time. If you think it's too wet, add a little more flour to soak up the extra butter.

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. This is partially what makes a crisp so delicious—but also what can turn it from a casserole-style dessert into fruit soup.