rhubarb zucchini crisp
(2 ratings)
A great way to get rid of some of that pesky zucchini. This tastes just like apple crisp.
Blue Ribbon Recipe
Move over strawberry, zucchini, and rhubarb are an awesome flavor combination for a summery dessert. The simple syrup sweetens the dessert and balances out the tartness of the rhubarb. With zucchini's tender texture, it's a nice complement to the rhubarb. Sprinkled on top is a wonderful brown sugar and buttery crumble. If rhubarb is a favorite in your household, this crisp is a must-try.
— The Test Kitchen
@kitchencrew
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(2 ratings)
yield
8 serving(s)
prep time
20 Min
cook time
1 Hr 15 Min
method
Bake
Ingredients For rhubarb zucchini crisp
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1 call-purpose flour
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3/4 coatmeal
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1/2 csoftened butter
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1 cbrown sugar, firmly packed
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1 tspcinnamon, ground
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2 1/2 crhubarb, cut fine
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2 1/2 czucchini, washed, seeded, and cut into small chunks
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2 Tbspcorn starch
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1 cgranulated sugar
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1 cwater
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1 tspvanilla extract
How To Make rhubarb zucchini crisp
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1Preheat oven to 350 F. First, cut up the rhubarb and the zucchini and put them in a medium bowl for later. I left the peel on the zucchini. It added some color. Feel free to peel it if you choose. -
2Mix the flour, oatmeal, butter, cinnamon, and brown sugar until crumbly.
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3Press half of the crumb mixture into a greased 8x8 inch or 9x9 inch baking dish.
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4Cover with the rhubarb and zucchini.
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5Combine the corn starch, sugar, water, and vanilla and place in a medium-sized saucepan. Cook until thick and clear.
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6Pour over the rhubarb and zucchini.
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7Top with the remaining half of the crumb mixture.
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8Bake at 350 degrees for approximately 1 hour.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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