rhubarb zucchini crisp
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.
prep time
20 Min
cook time
1 Hr 15 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1 cup all-purpose flour
- 3/4 cup oatmeal
- 1/2 cup softened butter
- 1 cup brown sugar, firmly packed
- 1 teaspoon cinnamon, ground
- 2 1/2 cups rhubarb, cut fine
- 2 1/2 cups zucchini, washed, seeded, and cut into small chunks
- 2 tablespoons corn starch
- 1 cup granulated sugar
- 1 cup water
- 1 teaspoon vanilla extract
How To Make rhubarb zucchini crisp
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Step 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. -
Step 2Mix the flour, oatmeal, butter, cinnamon, and brown sugar until crumbly.
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Step 3Press half of the crumb mixture into a greased 8x8 inch or 9x9 inch baking dish.
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Step 4Cover with the rhubarb and zucchini.
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Step 5Combine the corn starch, sugar, water, and vanilla and place in a medium-sized saucepan. Cook until thick and clear.
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Step 6Pour over the rhubarb and zucchini.
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Step 7Top with the remaining half of the crumb mixture.
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Step 8Bake at 350 degrees for approximately 1 hour.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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