Dessert

Rhubarb Crisp Recipe – Laura Vitale – Laura in the Kitchen Episode 578

Rhubarb Crisp Recipe – Laura Vitale – Laura in the Kitchen Episode 578



To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com

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Contact: Business@LauraintheKitchen.com

Twitter: @Lauraskitchen

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30 Comments

  1. Don Post

    July 2, 2018 at 2:42 am

    OK, so what are the measurements????????

  2. Husky Boi

    July 2, 2018 at 2:42 am

    Rhubarb is like a cranberry and squash mixed together. Tastes kinda funny. No amount of sugar will make it sweet 🙁 so sour

  3. brianna larae

    July 2, 2018 at 2:42 am

    Can you use this same ratio of ingredients but for a pie filling/crumble over top? would the baking time be the same? Baking doesn’t come naturally to me so I struggle with even the basics.

  4. Sean Furlong

    July 2, 2018 at 2:42 am

    I highly recommend adding a little dash (around 1/4 tsp) of ground ginger to the filling.

  5. William Schuda

    July 2, 2018 at 2:42 am

    Can you use salted butter and just reduce the amount of salt added?

  6. Gerarda Cronin

    July 2, 2018 at 2:42 am

    I just made this and it is delicious. Very easy to make too!

  7. CanadaCraig

    July 2, 2018 at 2:42 am

    Would a 'crumble' look or taste different? Thanks.

  8. Racquel Yae

    July 2, 2018 at 2:42 am

     

    Serves 6

    Prep time: 10 mins
    Cook time: 45 mins

    Ingredients:
    4 cups of Frozen or Fresh Rhubarb, chopped
    3 Tbsp of All Purpose Flour
    11/4 cup of Granulated Sugar

    For the Topping:

    3/4 cup of All Purpose Flour
    ¾ cup of Old Fashioned Oats
    1 tsp of Baking Powder
    ¾ cup of Brown Sugar
    ¼ tsp of Salt
    ½ cup of Unsalted Butter, cold

    Process,

    1) Preheat your oven to 400 degrees, grease a casserole dish and set aside.

    2) In a large bowl, toss together the rhubarb with the sugar and flour. Put this mixture into your casserole dish and set aside.

    3) In the same bowl, add all the topping ingredients except for the butter. Mix the ingredients so that they are combined, add the butter and using a fork or a pastry cutter, cut in the pieces of butter so that you have a coarse mixture. 

    4) Scatter the topping all over the top of the filling, place the casserole dish on a baking dish and bake the crisp for about 40 to 45 minutes or until golden brown and crispy on top and the filling is nice and bubbly!

    Recipe By: Laura Vitale

  9. Juliette Lessard

    July 2, 2018 at 2:42 am

    ✏️

  10. flob adob

    July 2, 2018 at 2:42 am

    It's nice if you add apples to the rhubarb crumble too.

  11. Eugene Dahl

    July 2, 2018 at 2:42 am

    Why did she not tell us the amount of ingredients?

  12. Eugene Dahl

    July 2, 2018 at 2:42 am

    WHERE IS THE RECIPE OF THE RHUBARB ??

  13. Leona Haines

    July 2, 2018 at 2:42 am

    Why did she not tell us the amount of ingredients? We are to guess..

  14. Julie Poupon

    July 2, 2018 at 2:42 am

    are the quantities provided somewhere? I could not find them.

  15. Palace Of Wisdom

    July 2, 2018 at 2:42 am

    Rhubarb is tart and sour, and not comparable to anything else.  Great to get a recipe that showcases it rather than hide it with strawberries.

  16. Ni Ilochonwu

    July 2, 2018 at 2:42 am

    You CAN eat it raw. As kids we used to dip sticks of rubarb in a bowl of sugar, bite by bite. Yum!

  17. Nancy Bee

    July 2, 2018 at 2:42 am

    I made this a few minutes ago – grew up eating rhubarb. I think it has a definite unique flavor in addition to the tart/sour. It is hard to describe, but I love it.  It makes good jam or preserves, too…springtime all through the year. I haven't seen it frozen..will have to look around. Thank you for this video!

  18. Brook Murray

    July 2, 2018 at 2:42 am

    I eat it raw all the time, just dip it in some salt- ugh so fresh! not for everyone though lol 🙂 thanks you always have amazing recipes.

  19. Marina Irwin

    July 2, 2018 at 2:42 am

    When I was a child we had a lot of rhubarb in our garden, so we would pick some, my mam would wash it and give it to us with a little sugar to dip the rhubarb in and then make a crumble with the rest. Those childhood days. Love your crumble Laura. Thanks love and hugs. Marina from Newcastle Upon Tyne England xx

  20. thecatbehemoth

    July 2, 2018 at 2:42 am

    Delicious recipe, made this yesterday and it's just as delicious cold as it is warm! Though I must admit, I used about half of the amount of sugar the recipe stated and it was still a bit too sweet for my taste. But I'll certainly adjust it for the future and keep making it, especially now that rhubarb is in season!

  21. AnnaMarieBeautyxoxo

    July 2, 2018 at 2:42 am

    Can u do a gelato recipe??

  22. Ann Bo

    July 2, 2018 at 2:42 am

    I also added cinnamon and some red wine, delicious.

  23. Eva Sofie Edrén Trasborg

    July 2, 2018 at 2:42 am

    Try it!

  24. Nadia Micaela Miranda

    July 2, 2018 at 2:42 am

    You have to do the videos and the explications more quikly!!!

  25. eeky67

    July 2, 2018 at 2:42 am

    When stewed it makes a good accompaniment to oily fish such as mackerel.

  26. eeky67

    July 2, 2018 at 2:42 am

    It's very tart and sour but when sugar is added it brings out the sweetness in it. Only the stalks can be eaten as the leaves are poisonous.

  27. Scarlett Carnahan

    July 2, 2018 at 2:42 am

    You can definitely eat rhubarb raw, i have been since i was 3. it grows in my backyard 😛

  28. Breyar Baker

    July 2, 2018 at 2:42 am

    To me I think that rhubarb is kinda bitter to me but that is just my opinion

  29. al'ar

    July 2, 2018 at 2:42 am

    great recipe,thanks!

  30. Jason Craven

    July 2, 2018 at 2:42 am

    Tartness of a lemon texture of slimy okra and the likeness of an apple/ pear

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