Rhubarb Berry Crisp Recipe (2024)

FAQs

Why is my rhubarb crisp runny? ›

You need to incorporate a thickener in rhubarb fillings in order to thicken the juices and gel them so that the filling is jammy and set, not watery and overly loose. Flour is an easy choice, but flour creates a filling that is more opaque and white-ish.

You can make rhubarb compote, pie, or jam by simmering chopped rhubarb with sugar until it becomes tender and sweet. Adjust the amount of sugar to your taste. Combine with Sweet Fruits: Pair rhubarb with sweet fruits like strawberries, apples, or berries in desserts, compotes, or jams.

Cut into 2cm lengths, removing any strings if necessary. Stew or poach in some water and a little sugar. When making a crumble or a pie, the rhubarb does not need to be cooked first. Simply sprinkle on a little water and sugar to the rhubarb before adding the crumble mixture on top.

You can add cornstarch or flour. I do this when making an apple pie and the filling is not watery.

The rhubarb plant is a "heavy feeder." The plant must take in large amounts of nutrients from the soil to produce its large stalks and leaves. Make it an annual practice to supplement the soil with either a balanced commercial fertilizer or rich compost, or both.

Rhubarb leaves contain a poison called oxalic acid, so should never be eaten – cut them off and discard. Maincrop rhubarb can sometimes have tough, stringy ribs, so after washing it, strip these off with a small, sharp knife and slice the stalk thinly or thickly as required.

Rhubarb, when mixed with strawberries, gives you that sourness to balance the sweetness and the complexity.

You don't need to peel peak-season rhubarb, but by midsummer, the stalks tend to be tough and fibrous. You might need to peel them to make them tastier.

Many suggest dipping the stalk in sugar or some other sweet, such as honey, maple syrup or agave nectar, to mellow its tartness a touch. Sprinkling diced rhubarb over yogurt or cereal is an option too.

Can you eat too much rhubarb? ›

Rhubarb is a unique vegetable that people use in cooking and baking. Since it may be high in oxalate, you should avoid eating too much of it and try to select stalks from low-oxalate varieties. If you are prone to kidney stones, it might be best to avoid rhubarb altogether.

Typically, you would only eat the stalk of a rhubarb plant, which is safe to eat both raw and uncooked, according to Richter. The stalk contains no poisons, and you will normally not get sick eating it, though you'll likely want to sweeten or cook the stalk before eating it to make it more palatable.

Earlier harvests of sweeter, tender, pale stalks can be produced by covering rhubarb plants with a forcing jar, tall bucket or dustbin in mid-winter, so the stems form in the dark. Choose an early variety, such as 'Timperley Early', and only use a strong, healthy plant.

Just take the liquid you strained out and simmer it over medium-low heat with a thickener like cornstarch until it's less runny. Then add the thickened juice back to your rhubarb and cornstarch mixture before cooking your recipe like normal.

The ingredient list for a crumble or crisp is relatively short, but don't be tempted to leave out the cornstarch. As fruit cooks, it releases its juices, becoming saucy and soupy.

Not adding a thickener

Fruit is naturally watery, and when it bakes, that liquid cooks out and mixes with your sugar and spices to create a delicious sauce. However, you don't want your apple crisp weeping everywhere. Just toss in a little cornstarch or tapioca starch with your fruit before baking.

Why is my berry crisp watery? If the berries you used are particularly juicy, you might end up with a watery looking filling to your blueberry crisp. If you notice the berries are very juicy when you prep them, add another teaspoon of cornstarch to the filling to thicken the juices as the crisp bakes.