FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

DessertsPies, Cobblers, Crisps pg 1CRISPS >>> >  Rhubarb Sorrel Crisp

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

RHUBARB SORREL CRISP

Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

"Fabulous!" reported one tester. "A wonderfully creative use of rhubarb and sorrel, and the perfect sweetness—allowing the tartness of the rhubarb and the bite of the sorrel to come through."
Serves 12


• 4 cups / 1 L rhubarb (finely chopped)
• 2 cups / 500 ml sorrel (finely chopped) or strawberries (sliced)
• 1 cup / 250 ml sugar
• 1 tablespoon orange peel (grated)
• 1 teaspoon vanilla

Combine in a large saucepan. Bring to a boil over medium-high heat, then reduce to medium and cook 4 minutes, stirring frequently.

• 1/4 cup / 60 ml water
• 3 tablespoons cornstarch

Dissolve cornstarch in water. Add to rhubarb mixture and cook until thickened, stirring constantly. Set aside.

• 1 1/2 cups / 375 ml flour (may substitute part oat bran)
• 1 1/2 cups / 375 ml rolled oats
• 3/4 cup / 175 ml brown sugar
• 3/4 cup /175ml  butter
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup / 125 ml walnuts or other nuts (chopped; optional)

Mix together until crumbly. Place about 3 1/2 cups / 875 ml of crumb mixture into greased 9 x 13-16nch / 3.5-L baking pan and press to make an even layer. Pour in rhubarb/sorrel mixture and spread evenly. Sprinkle remaining crumb mixture over top. Bake in preheated oven at 350F / 180C for 30-40 minutes. Cut into squares.


Angelika Dawson, Abbotsford,  British Columbia

 

RELATED RECIPES

 

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages