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.
In the version 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.
That is a great crisp with oats rhubarb and apple, love sweets with jaggery in it!
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Thank you Nisha, I’m glad you liked the recipe. This is the first time I used Jaggery and I love it. Will definitely use it again. 🙂
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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.”
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Interesting! It definitely sounds similar to Jaggery.
I liked it a lot – better than coconut sugar. But of course it’s a matter of taste. 🙂
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Will grab a cone next visit – just to experiment with! Thanks for the nudge! ;->
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🙂
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A great recipe, it looks tasty! 🙂
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Thank you Marzi. It was very tasty! 🙂
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Sounds so yum. Love fruit crisps ..
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Thank you Neetha, I’m glad you liked the crisp. I too am a big fan of crisps of any type. So good! 🙂
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Oh that looks so good 😋
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Thank you! 🙂
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Looks so delicious, perfectly paired with that ice cream 😀
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Thank you Kreso! It was indeed delicious, especially with the ice cream. 🙂
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Sounds heavenly, and needless to say, looks it too ☺ I think fruit crisp has to be my favourite dessert. Never made it with Rhubarb though, so that’s going on the “to do” list.
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Thank you Myra, I’m glad you liked the crisp. Rhubarb is so perfect for it and I try to make use of it as much as I can, as the season is so short. 🙂
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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 🙂
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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. 🙂
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Looks like heaven in a plate..!
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Thank you Donna, for such a nice compliment. 🙂
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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!!!
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lol Indeed it may be a good time to try it again! I tried rhubarb for the first time only as an adult, but loved the acidity and texture immediately and became a big fan. A shame the season is so short! 🙂
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This is, of course, low in calories 😆 YUM!
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Relatively speaking, it is… Glad you liked it. 🙂
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I cannot wait to try this recipe Ronit. I am crazy about the jaggery and ginger flavor combination and add to that the Rhubarb and apples! Yumm!
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Thank you Sandhya, I’m glad you liked the recipe. The jaggery and spices worked so well with the rhubarb and apple. Hope you’ll enjoy it. 🙂
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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.
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Thank you Conor.
Crisp and crumble are indeed the same. Not sure where or when the use of different terms started, but bottom line is they are tasty and very easy to make. Rhubarb-apple pie is delicious, and on my to do list for next week.
I’m impressed with 100K cycle! I would need waaaay more than a pie to get the energy to do even half of it! 😀
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Grit and determination built up over many years will do it! That rules you out for a while.
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🙂
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Love Rhubarb in any way!!! Will have to try this one soon!
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Thank you Aletta, I’m glad you liked the recipe. I too am a big fan of rhubarb. A shame the season is so short! 🙂
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That is true!
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A wonderful recipe!!! 😋😋!
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Thank you! 🙂
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Ooh, this looks delicious Ronit! I haven’t personally cooked anything with rhubarb, but it looks simple to prepare.
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Thank you Rini, I’m glad you liked the recipe. Rhubarb is very easy to prepare. I’m sure you’ll like it once you’ll try it. 🙂
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Your crisp sounds great. It makes me wish that I was back in New Hampshire as I can find rhubarb in our markets here in our area of Florida.
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Thank you Karen, I’m glad you liked the crisp. It is indeed a shame you can’t get rhubarb easily in Florida. Even here it’s not as easy to get as in New England. Hopefully more summer fruits will arrive soon for compensation! 🙂
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I love ice cream with these dishes! Such a great combination!
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Thank you Kendall, I’m glad you liked the dish. The ice cream is the perfect addition to it. 🙂
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I agree!
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This looks delicious Ronit – I’m now going to be keeping an eye out for some rhubarb 😊
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Thank you Laura, I’m glad you liked the recipe. I hope you’ll find some nice rhubarb. It’s such a tasty ingredient. 🙂
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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!
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Thank you Marcellina, I’m glad to know. It’s my pleasure to share and I hope you’ll enjoy this tasty ingredient.
If interested, check this link for a couple more recipes with rhubarb. 🙂
https://ronitpenso.wordpress.com/?s=rhubarb
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This looks amazing! Love rhubarb and grow my own!
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Thank you Diane, I’m glad you liked the recipe. You’re so lucky to have fresh rhubarb from the garden. Can’t beat that! 🙂
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I’ve never made anything with rhubarb, and this recipe really inspires me to try. Thank you, Ronit!
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Thank you Dolly, I’m glad you liked the recipe. I hope you’ll find rhubarb and enjoy this tasty ingredient. 🙂
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Looks delish!
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Thank you Julie, it really was. 🙂
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Still waiting for the season here! Until then I will look into Indian grocery stores!
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It takes an effort to get it here too, even when in season. I hope you’ll be able to get it. It’s such a tasty ingredient. Indian stores are a good place to look for jaggery. 🙂 🙂
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Fingers crossed!
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Ronit, I made the crisp – unfortunately, couldn’t find Jaggery sugar though. I used coconut sugar and golden caster sugar instead, but the result was satisfactory enough! Flavourful and I liked it very much. Thank you for sharing Ronit!
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Thanks for the update. Coconut sugar and golden sugar are good substitutes for the Jaggery sugar. I’m glad you liked how the crisp came out. I plan on making it today with fresh cranberries instead of the rhubarb. 🙂
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Wow, that sounds yummy!
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I hope it will be! 🙂
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Looks amazing perfect combo with ice cream.. Wonderful post .
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Thank you Ruchi, I’m glad you liked the recipe. The crisp came out so tasty, and the ice cream on top made it even tastier. 🙂
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Such a blissfull treat Ronit💯
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Thank you Jyo! 🙂
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Looks great recipe! Will you want to feature it on Deelish Recipe? https://jodee.wordpress.com/2018/06/03/deelish-recipes-app/
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Thanks, but your post doesn’t explain much about it.
However, I have no objection to adding my recipes to an app. provided there is a link to my blog. 🙂
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Food posts looks like this: https://www.uxscoops.com/food Scroll down, click on ‘Live’ to see it live
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It looks good. I’m guessing it’s still on demo stages? When will it air? I wouldn’t mind participating, but I have better posts than this one for that. You can email me directly at pensoron@gmail.com with more details if you wish. Thanks!
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Nice to see you using Indian jaggery in this beautiful crisp. I like to use jaggery as much as possible.
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Thank you Megala, I’m glad you liked the recipe. Your blog, among others, introduced me to this type of sugar and for that I am very thankful. It has such interesting flavor. I will no doubt use it more often from now on. 🙂
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