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 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.

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.

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.

It is part of New England cuisine. Rhubarb has long been a popular choice for pies in the Great Plains region and the Midwest Region, where fruits were not always readily available.

Folklore credits Benjamin Franklin with bringing rhubarb to America in the late 1700s. However, it wasn't until the late 18th or early 19th century that Great Britain and the United States started using it for culinary purposes.

Rhubarb (also named Rhei or Dahuang), one of the most ancient and important herbs in traditional Chinese medicine (TCM), belongs to the Rheum L. genus from the Polygonaceae family, and its application can be traced back to 270 BC in “Shen Nong Ben Cao Jing”.

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.

Does rhubarb affect blood pressure? ›

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.

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.

Rhubarb is also a great source of vitamin K₁, which is important for blood clotting and bone health. A half cup of cooked rhubarb provides more than one-third of the recommended dietary intake of vitamin K₁, along with two grams of fiber (which helps prevent colorectal cancer), some calcium and vitamin C.

Nutrition Information

As with other fruits, 1/2 cup cooked rhubarb is considered a serving. A serving without sugar is only 29 calories, but with sugar it is 139 calories.

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.

Rhubarb pie fillings are often soft and runny. 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.

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.