Back to Rhubarb Elderberry Crisp

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Rhubarb Elderberry Crisp Recipe

Rhubarb Elderberry Crisp Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 50 min. YIELD:10 servings

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

  • 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.

Nutritional Facts

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

Reviews for Rhubarb Elderberry Crisp

Sort By :
MY REVIEW
knollbrookcook 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 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."

Loading Image