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

FAQs

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.

As surprising as it might sound, rhubarb pies can last for up to three days when kept at room temperature. Shoving your pie into the fridge can have an adverse effect, turning your delicate pie into a soggy mess that isn't quite as appealing to scoop out of the pie dish and serve.

If you'd like to make this recipe but can't find rhubarb anywhere, substitute with any tart fruit. This could be some firm cherries, blackberries, or granny smith apples.

Look for crisp stalks that are firm and tender. Avoid rhubarb stalks that look wilted, feel woody, or are very thick. Aside from the flavor differences between hothouse rhubarb and field-grown rhubarb, the color of the stalks doesn't have much impact on taste.

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.

Watering and feeding

Established rhubarb plants – water only during prolonged dry periods in summer or in very light, free-draining soil. Growth will slow down and even stop if conditions are too hot and dry. Rhubarb in containers – water regularly throughout the growing season, as the compost will dry out quickly.

Sweeten It: Rhubarb's natural tartness can be balanced with sugar or other sweeteners. You can make rhubarb compote, pie, or jam by simmering chopped rhubarb with sugar until it becomes tender and sweet. Adjust the amount of sugar to your taste.

Harvest rhubarb for 8-10 weeks in the spring and early summer—from May to June in the northern hemisphere. To pick rhubarb, grasp a stalk, twist it, and pull it away from the base of the plant. Avoid cutting the stalks off the plant, which could lead to diseases like crown rot.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

Macerate Your Rhubarb With Sugar To Draw Out Excess Liquid

The reason rhubarb pie gets so runny is that rhubarb is 95% liquid, which puts it near the top of watery fruits and vegetables alongside things like melon and cabbage.

How do you keep rhubarb pie from getting soggy? ›

Blind Bake Your Crust

Blind baking is a technique that requires partially baking or fully baking a pie crust before adding any filling. This helps your crust bake evenly and prevents you from ending up with a soggy-bottom pie.

Rha comes from the Indo-European protolanguage *sreu, which means river or to flow. Rha barbarum was transformed to rhubarb in English and to Rhabarber in German. Medicinal rhubarbs are R.

Lulo Fruit Taste

Others compare it to lime and rhubarb. And ultimately, the taste can change based on the country where the fruit is grown. It's native to Colombia, Ecuador, and Peru, but is also grown in Panama and Costa Rica.

Rhubarb is a vegetable despite its prescient use in fruit pies, jams, and coulis. Fruit is something a plant produces to nourish its the seeds.. When you pick an apple you don't kill an apple tree, but you do have to kill the plant to eat a vegetable.

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

If possible, drain or dip off some of the liquid. Then, stir in a little flour or oats, and bake a little longer. About 10–15 minutes should do. To add even more crisp, top generously with granola.

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.

If you desire a thicker rhubarb sauce, add a little cornstarch, tapioca, or modified starch after you open the jar prior to serving.