Rhubarb Elderberry Crisp Recipe

5 2 2
Rhubarb Elderberry Crisp Recipe
Rhubarb Elderberry Crisp Recipe photo by Taste of Home
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Rhubarb Elderberry Crisp Recipe

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5 2 2
Publisher Photo
Rhubarb and elderberries are quite abundant around these parts, so I combined the two in this wonderful crisp. It's been well received by our friends.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup quick-cooking oats
  • 1-1/2 cups sugar, divided
  • 1 teaspoon ground cinnamon
  • 1/2 cup cold butter
  • 3 cups diced fresh rhubarb or frozen rhubarb
  • 2 cups elderberries or blackberries
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla extract

Directions

In a large bowl, combine the flour, oats, 1/2 cup sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Set aside half for topping.
Press remaining crumb mixture into an ungreased 11-in. x 7-in. baking dish. Top with rhubarb and berries.
In a small saucepan, combine cornstarch and remaining sugar. Gradually stir in water; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla.
Pour over the fruit. Sprinkle with the reserved crumb mixture. Bake at 350° for 50-55 minutes or until golden brown. Serve warm or cold. Yield: 10 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Elderberry Crisp in Country April/May 1999, p51

Nutritional Facts

3/4 cup: 302 calories, 10g fat (6g saturated fat), 25mg cholesterol, 97mg sodium, 52g carbohydrate (34g sugars, 4g fiber), 3g protein.

  • 1 cup all-purpose flour
  • 3/4 cup quick-cooking oats
  • 1-1/2 cups sugar, divided
  • 1 teaspoon ground cinnamon
  • 1/2 cup cold butter
  • 3 cups diced fresh rhubarb or frozen rhubarb
  • 2 cups elderberries or blackberries
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla extract
  1. In a large bowl, combine the flour, oats, 1/2 cup sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Set aside half for topping.
  2. Press remaining crumb mixture into an ungreased 11-in. x 7-in. baking dish. Top with rhubarb and berries.
  3. In a small saucepan, combine cornstarch and remaining sugar. Gradually stir in water; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla.
  4. Pour over the fruit. Sprinkle with the reserved crumb mixture. Bake at 350° for 50-55 minutes or until golden brown. Serve warm or cold. Yield: 10 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Elderberry Crisp in Country April/May 1999, p51

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Reviews forRhubarb Elderberry Crisp

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MY REVIEW
knollbrookcook User ID: 4057123 233101
Reviewed Sep. 18, 2015

"I have made this a couple of times and it turns out great. Nice combination of these abundant fruits. I have lots of both and I put plenty of them in the freezer to make pies and this crisp."

MY REVIEW
buttermilk maid User ID: 2350303 203050
Reviewed Apr. 24, 2014

"Rhubarb is one of our families favorites this is a wonderful version of fruit crisp. I used brown sugar in the syrup. Very good."

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