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Rhubarb & Apple "Butter Crispin"
Nicknamed the “pie plant” due to its popularity in pies, Rhubarb was cultivated for medicinal purposes as early as 2700 B.C. in China. Introduced in the late 18th Century in America, Rhubarb’s petioles (stalks) are often prized in pies, tarts, puddings, breads, jam, jellies and refreshing beverages. Rhubarb requires sweetening to minimize its extreme tartness and is often combined with fresh strawberries, apples, pears or other fruits.
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- 2 cups Rhubarb Stalk, diced
- 3 large Apples, peeled, cored & sliced
- 1 cup Sugar, Granulated
- 1 Tbsp. Ginger, crystallized, minced
- 2 Tbsp. All Purpose Flour
- 1/2 cup All Purpose Flour
- 1/2 cup Brown Sugar, packed
- 1/2 stick Butter, cold, cut in chunks
- 1/2 tsp. Ginger, ground
- 1/2 cup Rolled Quick Oats
- Place rhubarb, apples, 1 cup sugar, crystallized ginger, and 2 tablespoons flour in a large bowl and toss well.
- Pour mixture into a greased 9” pie pan.
- Combine topping ingredients in a bowl and mix with a fork or pulse in a food processor until crumbly.
- Spread crumb mixture evenly over the top of the rhubarb and apple mixture.
- Bake at 350º F for 45-50 minutes or until fruit is tender and topping is browned.
- Serve warm either on its own or it is delicious with vanilla ice cream!
Nino Salvaggio http://www.ninosalvaggio.com/