Strawberry-Rhubarb Crisp Recipe (2024)

FAQs

Why is my strawberry rhubarb crisp runny? ›

If your crisp filling is runny, it's likely one of two things: excess moisture or not enough corn starch. Both strawberries and rhubarb release a significant amount of moisture once baked. To thicken this excess moisture, it is important to use the cornstarch to thicken it as it bakes.

It is not necessary to thaw frozen rhubarb before cooking with it, but if you are baking with rhubarb, it's best to thaw it first as it shrinks a bit after thawing and you want an accurate measurement. Frozen rhubarb will keep for 1 year. It is still safe to eat after that, but its quality will decline.

- There's to much moisture in your fruit. Try mixing a little corn flour into the rhubarb before baking. - Your crumble has cooked to quickly. Try turning down the temperature and baking your crumble for longer.

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.” To do this properly, you first need to make sure that the topping is still a little lumpy.

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.

Most varieties can be harvested from late April or May, while early varieties can be picked from March or April. Although the stems remain edible and tasty through to mid-summer, it's best to stop harvesting in June, or at least only take a few after then, so you don't weaken the plant.

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.

You can also toss sliced rhubarb with granulated sugar, which helps prevent freezer burn by minimizing the rhubarb's exposure to air.

How many stalks of rhubarb make a cup? ›

Recipes generally call for pounds, cups or number of stalks. One pound of rhubarb makes about 4 cups, or 1 quart, of cut-up rhubarb. Four stalks of rhubarb equals approximately 2 cups of diced rhubarb.

Rhubarb is a vegetable often thought to be a fruit. There's actually a good reason for this confusion: in 1947 the USDA classified it as a fruit because the tariffs on bringing fruits into the country were lower on fruits than vegetables. In actuality though, rhubarb is a vegetable - a member of the buckwheat family.

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.

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.

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.

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.

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.

Place cut (and blanched, if desired) rhubarb on a parchment-lined baking sheet and flash-freeze until firm (about two to three hours).