Despite the fact that rhubarb is classified as a vegetable, it is widely used. in the West in sweet pastries and jams. His sourness gives pies a special taste and aroma. And in America the most a common dessert with rhubarb is crisp – casserole with delicate filling and crispy topping. Pieces of rhubarb are laid out in form, sprinkled with sugar and flour, which will thicken the excreted juices, and on top are covered with a mixture of butter, nuts, oatmeal and spices. After baking, flakes soaked butter, become very crispy and mouth-watering. Serve crisps for tea or a scoop of your favorite ice cream.
Recipe author – Kathleen Daelemans – culinary writer
Time: 1 hour.Difficulty: easy. Recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Topping
- 1/4 Art. coarsely chopped walnuts
- 1/4 Art. oat flakes (not instant cooking)
- 1/4 tsp cinnamon
- 3/4 Art. flour
- 1/3 Art. brown sugar
- 1 tbsp. l granulated sugar
- 4 tbsp. l (60 gr.) Butter
Filling
- 2 kg rhubarb, chopped into pieces of 1 cm.
- 0.5 tbsp. + 2 tbsp. l Sahara
- 3 tbsp. l flour
Recipes with similar ingredients: walnuts, flakes of oatmeal, cinnamon, premium flour, brown sugar, sugar, butter creamy rhubarb
Recipe preparation:
- Preheat the oven to 200 ° C. Install the grill in the middle the oven. Cook topping by putting all the necessary ingredients in food processor. Grind to make a mixture the size of a pea. Do not chop strongly. Put the rhubarb into a shallow large baking dish and sprinkle with 0.5 tbsp. + 2 tbsp. l sugar and 3 Art. l flour, evenly covering it. Distribute Crispy Topping over the entire surface. Bake until the casserole boils and covered with a golden brown, about 30-40 minutes. Serve crisps warm or at room temperature, as is, or with ice cream.
