Name: Rhubarb Crisp
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 12
Ingredients: For the Topping:; 5 ounces light brown sugar (about 2/3 cup, packed; 140g); 3 3/4 ounces whole wheat flour (about 3/4 cup, spooned; 105g); 4 ounces old-fashioned rolled oats (about 1 1/3 cups; 115g); 1 1/2 teaspoons ground cinnamon; 1 teaspoon whole anise seed (optional); 1 teaspoon Chinese five-spice powder; 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight; 5 ounces unsalted butter (10 tablespoons; 140g), soft but cool, about 68°F (20°C); 5 ounces raw pecan pieces (about 1 cup; 140g); For the Filling:; 2 3/4 pounds rhubarb, cut into 3/4-inch pieces (about 11 cups; 1.25kg), from around eighteen 24-inch stalks (3 pounds; 1.35kg); 10 1/2 ounces sugar (about 1 1/2 cups; 300g); 2 1/2 ounces tapioca flour (about 2/3 cup; 75g), such as Bob’s Red Mill; 2 ounces elderflower liqueur or water (1/4 cup; 55g); 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight; 1/4 teaspoon baking soda; To Serve (optional):; 1 recipe strawberry whipped cream or brown sugar whipped cream

Ingredients

(Servings: 12)

5 ounces light brown sugar (about 2/3 cup, packed; 140g)

3 3/4 ounces whole wheat flour (about 3/4 cup, spooned; 105g)

4 ounces old-fashioned rolled oats (about 1 1/3 cups; 115g)

1 1/2 teaspoons ground cinnamon

1 teaspoon whole anise seed (optional)

1 teaspoon Chinese five-spice powder

1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

5 ounces unsalted butter (10 tablespoons; 140g), soft but cool, about 68°F (20°C)

5 ounces raw pecan pieces (about 1 cup; 140g)

2 3/4 pounds rhubarb, cut into 3/4-inch pieces (about 11 cups; 1.25kg), from around eighteen 24-inch stalks (3 pounds; 1.35kg)

10 1/2 ounces sugar (about 1 1/2 cups; 300g)

2 1/2 ounces tapioca flour (about 2/3 cup; 75g), such as Bob’s Red Mill

2 ounces elderflower liqueur or water (1/4 cup; 55g)

3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

1/4 teaspoon baking soda

1 recipe strawberry whipped cream or brown sugar whipped cream

Rhubarb Crisp

Ingredients

For The Topping

For The Filling

To Serve (optional)

Steps

Nutrition Facts

Comments

Rhubarb Crisp

Ingredients

For The Topping

For The Filling

To Serve (optional)

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts