Rhubarb Crunch Recipe | RadaCutlery.com
Описание:
http://www.RadaCutlery.com - Rhubarb Crunch Recipe
Kristi in the Rada Kitchen will show you a step by step video instruction on how to make a easy Rhubarb Crisp dessert. This recipe will turn your home grown rhubarb, sometimes called pie plant, into a sweet, crunchy treat your whole family will enjoy.
Video transcript:
Hi, Kristy in the Rada Kitchen. Today I'm making a recipe out of our rhubarb cookbook, "101 Recipes Using Rhubarb". Not just pies and desserts, it has cookies, breads and even some main dishes that all use rhubarb. Today I'm going to make the Rhubarb Crunch.
The ingredients you need for the Rhubarb Crunch is a cup and a half of all-purpose flour, a cup and a half of quick cooking rolled oats, a cup and a half of brown sugar, a half of teaspoon of cinnamon, three quarter cup of butter that has been cut into pieces, three tablespoons of cornstarch, cup and a half of regular white sugar, and optional red food coloring and then you'll need 6 cups of chopped rhubarb, fresh or frozen.
So I went out to my garden and I cut some fresh rhubarb for this recipe. Now you want rhubarb that's about 12 to 24 inches and with the Rada Serrated Paring Knife, that's the best I have found for tough woody vegetables like this. And you're going to cut off the leaf and then to the bottom maybe a couple of inches off the bottom. And then you'll want to wash the rhubarb after you get it cut. I want to show you how well this serrated paring knife works. I just take a bundle and it just slices right through. This knife has little tiny serrations, it's like a little saw and it cuts through all that stringy, fibers in this rhubarb. Super easy. Alright, so I have my six cups of rhubarb. Before I started chopping this I preheated my oven to 350 degrees.
And now we're going to mix the cup and a half of flour, the quick cooking oats, the brown sugar, the cinnamon, I'm just going to stir that together. Now to this you are going to add the butter that I had cut up into little pieces. And then I'm going to use the Rada Food Chopper. So with this food chopper I am going to cut my butter into the flour, oat mixture until it gets all crumbly. Now this is the serrated one we also have a plain edge one. This is good to do this, you could also chop nuts with it, you could cut up celery, potatoes, anything to make potato salad. So now I have all the butter and sugar all mixed in with the oats and we're going to spread half of this mixture on the bottom of a 9 X 13" pan and I'm going to use the Rada Rectangular Baker. And I'm going to evenly spread that out and then you're going to take you're six cups of rhubarb and put that over the crust.
So now we are going to go to the stovetop and we're going to mix a cup and a half of water, our sugar, our cornstarch and our food coloring and that will be a sauce that we'll pour over our rhubarb in the pan.
In a small saucepan, combine a cup and a half of water, cup and a half of sugar, and three tablespoons of cornstarch. Mix that together and put it on a medium heat and bring that to a boil. Stir the mixture until it boils and gets thick and it gets clear too. Now this is when you add a couple drops of food coloring if you want. It gives it more of a red rhubarb color. And then we are going to pour this hot mixture over our rhubarb in our pan. And then the other half of our crumb mixture we'll sprinkle over the top.
Bake this in a pre-heated 350 degree oven for 1 hour.
The Rhubarb Crunch has baked in the oven for an hour and I let it cool just slightly. You can serve this warm or cold. It's a delicious, easy dessert. Rhubarb Crunch, one of 101 recipes in our Rhubarb Cookbook.
Rada Mfg. Co. has been manufacturing Rada Cutlery fundraising products and helping non-profit groups fundraise since 1948 -- last year working with over 19,000 churches, schools, teams and clubs.
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You'll Need:http://www.RadaCutlery.com - Rhubarb Crunch Recipe
Kristi in the Rada Kitchen will show you a step by step video instruction on how to make a easy Rhubarb Crisp dessert. This recipe will turn your home grown rhubarb, sometimes called pie plant, into a sweet, crunchy treat your whole family will enjoy.
Video transcript:
Hi, Kristy in the Rada Kitchen. Today I'm making a recipe out of our rhubarb cookbook, "101 Recipes Using Rhubarb". Not just pies and desserts, it has cookies, breads and even some main dishes that all use rhubarb. Today I'm going to make the Rhubarb Crunch.
The ingredients you need for the Rhubarb Crunch is a cup and a half of all-purpose flour, a cup and a half of quick cooking rolled oats, a cup and a half of brown sugar, a half of teaspoon of cinnamon, three quarter cup of butter that has been cut into pieces, three tablespoons of cornstarch, cup and a half of regular white sugar, and optional red food coloring and then you'll need 6 cups of chopped rhubarb, fresh or frozen.
So I went out to my garden and I cut some fresh rhubarb for this recipe. Now you want rhubarb that's about 12 to 24 inches and with the Rada Serrated Paring Knife, that's the best I have found for tough woody vegetables like this. And you're going to cut off the leaf and then to the bottom maybe a couple of inches off the bottom. And then you'll want to wash the rhubarb after you get it cut. I want to show you how well this serrated paring knife works. I just take a bundle and it just slices right through. This knife has little tiny serrations, it's like a little saw and it cuts through all that stringy, fibers in this rhubarb. Super easy. Alright, so I have my six cups of rhubarb. Before I started chopping this I preheated my oven to 350 degrees.
And now we're going to mix the cup and a half of flour, the quick cooking oats, the brown sugar, the cinnamon, I'm just going to stir that together. Now to this you are going to add the butter that I had cut up into little pieces. And then I'm going to use the Rada Food Chopper. So with this food chopper I am going to cut my butter into the flour, oat mixture until it gets all crumbly. Now this is the serrated one we also have a plain edge one. This is good to do this, you could also chop nuts with it, you could cut up celery, potatoes, anything to make potato salad. So now I have all the butter and sugar all mixed in with the oats and we're going to spread half of this mixture on the bottom of a 9 X 13" pan and I'm going to use the Rada Rectangular Baker. And I'm going to evenly spread that out and then you're going to take you're six cups of rhubarb and put that over the crust.
So now we are going to go to the stovetop and we're going to mix a cup and a half of water, our sugar, our cornstarch and our food coloring and that will be a sauce that we'll pour over our rhubarb in the pan.
In a small saucepan, combine a cup and a half of water, cup and a half of sugar, and three tablespoons of cornstarch. Mix that together and put it on a medium heat and bring that to a boil. Stir the mixture until it boils and gets thick and it gets clear too. Now this is when you add a couple drops of food coloring if you want. It gives it more of a red rhubarb color. And then we are going to pour this hot mixture over our rhubarb in our pan. And then the other half of our crumb mixture we'll sprinkle over the top.
Bake this in a pre-heated 350 degree oven for 1 hour.
The Rhubarb Crunch has baked in the oven for an hour and I let it cool just slightly. You can serve this warm or cold. It's a delicious, easy dessert. Rhubarb Crunch, one of 101 recipes in our Rhubarb Cookbook.
Rada Mfg. Co. has been manufacturing Rada Cutlery fundraising products and helping non-profit groups fundraise since 1948 -- last year working with over 19,000 churches, schools, teams and clubs.
http://www.facebook.com/RadaCutlery
http://pinterest.com/radacutlery/
http://www.squidoo.com/lensmasters/ra...
3 tablespoons tapioca or 2 tablespoons cornstarch
1 egg, beaten
8 ounces refrigerated crescent rolls
3 cups chopped fresh or frozen rhubarb, thawed and well drained
1 cup granulated sugar
Topping
1/2 to 1 cup chopped nuts
1/2 cup granulated sugar
1/3 cup flour
1 small box instant vanilla pudding and pie filling
1/2 teaspoon cinnamon
6 tablespoons butter
Procedures : Preheat oven to 375 degrees F.
Soften tapioca in beaten egg for 5 minutes.
Separate crescent dough into two large rectangles. Place in ungreased 13 x 9-inch pan. Press dough to cover bottom, sealing perforations.
Combine egg mixture, rhubarb and sugar; mix well. Spoon rhubarb mixture over dough.
Combine topping ingredients, mix until crumbly. Sprinkle over rhubarb mixture. Bake for 35 to 40 minutes until golden brown.
Serve warm or cool with whipped cream or ice cream.
Serves 12
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