Classic Rhubarb Crisp Recipe (2024)

FAQs

Why is my rhubarb crisp soggy? ›

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.

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

Absolutely not. I have never pre-cooked the rhubarb. In fact, I think it would be a runny mess if you did.

So what's a crumble vs. a crisp? A crumble is just a crisp without oats in the streusel. It may feature nuts, but the streusel topping is usually a simple combination of butter, flour, and sugar that is more clumpy than that of a crisp.

If you use more butter than the recipe calls for, the crumb topping will be melted and greasy. If you don't use enough butter it will be dry and floury.

Solution: Soak the rhubarb in water to reduce the acid, simmer in orange juice and sugar (and don't stir too much) to retain texture and color, and layer with lightly whipped, sweetened cream for ideal flavor and texture and an attractive, unusual presentation.

So, in conclusion: You don't have to peel rhubarb before eating it. Of course, you can if you want to. But doing it means that some of the lovely red flavor is going to disappear. I usually just prepare rhubarb by rinsing it and then cutting it into thin slices!

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.

To pick rhubarb, hold the stalk firmly, pull and twist. Do not use a knife to cut the stalks from the plant. The knife can carry diseases from plant to plant, and the remaining stalk can be a point of entry for other pests.

Neutralizing Rhubarb's Acidity

Once the rhubarb has given up its juices, pull it from the oven and stir in a quarter teaspoon of baking soda using a heat-resistant spatula.

Can you eat rhubarb raw? ›

Its stalks are deeper red and tinged with green, while its leaves are bright green. It has a more intense flavour and robust texture than the forced variety. Although it can be eaten raw, rhubarb tends to be too tart this way, and it's usually best when cooked with plenty of sugar.

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.

Preparation of fresh rhubarb

If you buy it during the peak season (April to June), peeling isn't necessary. But after peak season, the stalks can be tough, and peeling with a small and sharp knife might be necessary to help make it more palatable (via BBC Good Food).

The rhubarb contains so much water, you either have to add too much thickener or coax the rhubarb to release its liquid before thickening it. What's the answer? To solve this problem, I mix the rhubarb with the sugar. Over time, the sugar draws out the excess juices.

If you think it's too wet, add a little more flour to soak up the extra butter.

Brush Your Pie in Egg Wash

Once you've pre-baked your pie, brush the bottom and sides of the crust with egg wash, then reheat at 400° for 4 minutes to set the glaze. This creates a seal between the crust and the filling so that your crust stays crispy and golden once the filling is added.

Rhubarb plants can be prone to honey fungus, crown rot and viruses. Any of these diseases will weaken the plant and it is best to dig up affected plants and start again on a new site. Crown rot is the most common. It's a fungal infection at the base of the stalks, and causes the crowns to turn brown and soft.