Rhubarb, Apple and Rolled Oats Crisp

Rhubarb season is finally here, and I was lucky enough to find some beautiful, fresh stalks to put into good use.One of my favorite ways of using these tasty stalks is to prepare a crisp with them. All that is needed is to mix the sliced stalks with sugar and some cornstarch, top it with a coarse mixture of butter, sugar and flour, and bake it in the oven until it is bubbly and crisp, and its wonderful aroma fills the kitchen.
Here I’ve added apples to the rhubarb and rolled oats to the topping layer. I also experimented with Jaggery, a special type of sugar (see notes), which added wonderful aroma and unique flavor to the crisp. Try it and enjoy.

Notes:
* I found Jaggery mentioned in blogs about Indian cuisines. This unique sugar is made by evaporating unprocessed sugar cane juice. It used to be sold in blocks that were then grated before using, but now it is also available in the form of a coarse powder, which makes it easier to use. Jaggery is not as sweet as regular sugar, which I actually prefer.  If you can’t find it, brown sugar can be used instead. Just remember to adjust the level of sweetness according to your liking.

Makes: 16
Prep time: 20 minutes
Baking time: 1 hour

Ingredients:
For the fruit layer:
7 cups of thinly sliced rhubarb (from about 8-10 stalks)
4 cup medium sliced peeled crispy apples (from about 3 large)
1 cup Jaggery sugar (see notes)
1 tsp cinnamon
½ tsp ginger powder
¼ tsp salt
1/3 cup cornstarch
For the topping:
¾ cup Jaggery sugar (see notes)
¾ cup flour
¾ cup rolled oats
1 stick (115 grams) butter, cold, cut into cubes
¼ tsp salt
For serving:
Vanilla ice cream (optional)

1. Preheat the oven to 355F (180C). Line an 8”X11” (20cmX28cm) baking pan with baking paper.
2. The fruit layer: in a large bowl, mix the sliced rhubarb and apples with the jiggery sugar, cinnamon, ginger powder, cornstarch and salt. Transfer the mixture into the lined pan.

3. The topping: place the Jaggery sugar, flour, rolled oats, butter and salt in a food processor bowl, fitted with the metal blade. Process briefly to a coarse mixture and sprinkle evenly over the fruit layer.

4. Bake for 1 hour, or until the fruits are soft, and the topping is golden and crisp.
5. Place on a rack to cool to warm temperature. Serve as is, or with a scoop of ice cream.

65 thoughts on “Rhubarb, Apple and Rolled Oats Crisp

  1. judilyn says:

    Love crisps of any kind. Jaggery? Similar to the coconut sugar DH uses in his coffee? I see cones of “sugar” in the Mexican grocery store, but I think they call it piloncillo. I’ve avoided it because I don’t use much sugar, but it could be an interested investigation. Thanks for the push! ;->

    A quick Google produced:

    “Piloncillo is an unrefined Mexican sugar that is made from cane sugar made from boiling and evaporating cane juice. Piloncillo is the most common name for this type of sugar in Mexico, but the is also known as panocha or panela in other Latin and Central American countries.”

    Virtual hugs,
    
    Judie
    

    Liked by 2 people

  2. cookingwithauntjuju.com says:

    I too have seen “jaggery” mentioned in many sweet Indian dishes and have always used brown sugar like you suggested. When I checked Amazon there were a number of choices and I’m glad you mentioned you used the powdered form. I am always up for trying a new ingredient! Love a crisp but usually make just apple – probably should kick it up a notch and add some rhubarb :)

    Liked by 2 people

    • Tasty Eats Ronit Penso says:

      Thank you Judi. I too love apple crisps, but the rhubarb indeed kicks it up a notch. A shame it’s season is so short!
      Jaggery in the form of powder makes using it much easier, as I didn’t see myself willing to grate large blocks of it… I like its’ unique flavor. I will definitely try it with other desserts. :)

      Like

  3. chef mimi says:

    Beautiful. I’ve never been a huge rhubarb fan although I enjoyed my mother’s strawberry rhubarb jam when I was young. Maybe I should make something with it now that I’ve matured – a lot!!!

    Liked by 2 people

  4. Conor Bofin says:

    Beautiful. Here in Ireland, we would call that a rhubarb crumble. It is such a wonderful flavour and pairs perfectly with apple. We were on a long cycle yesterday (100k). we stopped off in a cafe in Wicklow town for a coffee. I had my head turned by a rhubarb and apple pie. Delicious and great energy to get me back to Dublin in one piece.

    Liked by 2 people

  5. marcellinaincucina says:

    I just saw rhubarb in the shops today and thought I’d like to try some. I have never cooked with rhubarb nor eaten it. I’m going to pick some up next week to try your recipe. Thanks for sharing, Ronit!

    Liked by 1 person

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