Rhubarb Nut Crunch

Rhubarb Nut Crunch Recipe - A Delicious Dessert from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 35-40 minutes | Servings: 6-8

Introduction

Rhubarb Nut Crunch is a delicious and easy-to-make dessert that combines the tartness of rhubarb with the sweetness of a crunchy topping. This recipe is perfect for spring and summer when rhubarb is in season and is sure to be a hit with family and friends.

History

Rhubarb Nut Crunch is a classic dessert that has been enjoyed for generations. Rhubarb has long been used in cooking and baking, and its tart flavor pairs perfectly with the sweet and crunchy topping in this recipe. This dessert is a great way to use up an abundance of rhubarb from the garden or farmers market.

Ingredients

Crunch

1 lb (454 g) rhubarb (about 5 cups)
1.25 cups granulated sugar
0.5 cup flour
0.5 tsp ground cinnamon
0.75 cup orange juice

Topping

0.5 cup flour
0.5 cup oatmeal
1 cup brown sugar
0.33 cup butter (room temperature)
0.5 cup hazelnuts (coarsely chopped, 2 oz (57 g))
whipped cream or vanilla ice cream

How to prepare

Preheat the oven to 350°F (177°C).
Generously grease or coat an 8x12x2 glass baking dish with non-stick cooking spray.
Cut the rhubarb into 1-inch chunks and place them in the prepared baking dish.
Sprinkle the rhubarb with sugar, flour, and cinnamon, and toss to evenly coat.
Pour the orange juice over the rhubarb mixture.
For the topping:
In a medium bowl, combine flour, oatmeal, and brown sugar.
Using a pastry blender, cut in the butter until the mixture resembles coarse meal.
Spread the topping evenly over the rhubarb.
Sprinkle hazelnuts on top.
Bake in the center of the lower third of the oven at 350°F (177°C) until the rhubarb is tender and the mixture is bubbling, about 35 to 40 minutes.
Allow the dish to cool to lukewarm, then serve with whipped cream or vanilla ice cream.

Variations

Swap out the hazelnuts for almonds or pecans.
Add a splash of vanilla extract to the rhubarb mixture for extra flavor.
Mix in some fresh berries, such as strawberries or raspberries, for a fruity twist.

Cooking Tips & Tricks

Be sure to cut the rhubarb into evenly sized pieces to ensure even cooking.

- Make sure to generously grease or coat the baking dish to prevent sticking.

- Allow the dish to cool slightly before serving to allow the flavors to meld together.

Serving Suggestions

Serve Rhubarb Nut Crunch warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious and indulgent treat.

Cooking Techniques

Be sure to evenly coat the rhubarb with the sugar, flour, and cinnamon to ensure a balanced flavor.

- Use a pastry blender to cut in the butter for the topping until it resembles coarse meal.

Ingredient Substitutions

If you don't have rhubarb, you can use apples or pears instead.

- Substitute the hazelnuts with your favorite nut, such as walnuts or almonds.

Make Ahead Tips

Rhubarb Nut Crunch can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat in the oven before serving.

Presentation Ideas

Serve Rhubarb Nut Crunch in individual ramekins for a more elegant presentation, or in a large serving dish for a family-style dessert.

Pairing Recommendations

Rhubarb Nut Crunch pairs well with a glass of sweet dessert wine or a cup of hot tea.

Storage and Reheating Instructions

Store any leftovers of Rhubarb Nut Crunch in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until warmed through.

Nutrition Information

Calories per serving

Each serving of Rhubarb Nut Crunch contains approximately 300 calories.

Carbohydrates

Each serving of Rhubarb Nut Crunch contains approximately 50 grams of carbohydrates.

Fats

Each serving of Rhubarb Nut Crunch contains approximately 10 grams of fat.

Proteins

Each serving of Rhubarb Nut Crunch contains approximately 2 grams of protein.

Vitamins and minerals

Rhubarb is a good source of vitamin C, vitamin K, calcium, and potassium.

Alergens

This recipe contains gluten and nuts.

Summary

Rhubarb Nut Crunch is a delicious dessert that is relatively high in carbohydrates and fats, but also provides essential vitamins and minerals.

Summary

Rhubarb Nut Crunch is a delicious and comforting dessert that is perfect for spring and summer. With a crunchy topping and a tart rhubarb filling, this dessert is sure to be a hit with everyone who tries it. Enjoy it warm with a scoop of ice cream for a truly indulgent treat.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Rhubarb Nut Crunch. It was a sunny afternoon in the early days of spring, when the rhubarb in my garden was just beginning to poke through the soil. I had been searching for a new way to use this tart and tangy vegetable in my cooking, and that's when I remembered a conversation I had with a sweet old lady at the local farmer's market.

She had told me about a recipe that had been passed down through her family for generations, a simple yet delicious dessert that combined the fresh flavors of rhubarb with the crunch of nuts and a buttery crumble topping. I knew right away that I had to try it for myself.

I gathered up the ingredients - rhubarb from my garden, walnuts from the pantry, flour, sugar, and butter - and set to work in my cozy kitchen. As I chopped the rhubarb into bite-sized pieces and toasted the nuts until they were golden and fragrant, the sweet aroma filled the room and brought back memories of baking with my own grandmother when I was a little girl.

I mixed the rhubarb and nuts together in a baking dish, sprinkled them with sugar and a touch of cinnamon, and set them aside while I made the crumbly topping. I rubbed the cold butter into the flour and sugar until it resembled coarse crumbs, then sprinkled it over the rhubarb and nut mixture. As I popped the dish into the oven and waited for it to bake, the anticipation of tasting this new creation was almost unbearable.

When the timer finally went off and I pulled the Rhubarb Nut Crunch out of the oven, the topping was golden and crisp, and the rhubarb had softened into a sweet and tangy filling. I couldn't resist digging in right away, and with the first bite, I knew I had found a new favorite dessert.

I shared the Rhubarb Nut Crunch with my family and friends, and they all raved about how delicious it was. They couldn't believe that such a simple recipe could produce such a flavorful and satisfying dish. I felt a sense of pride knowing that I had stumbled upon a hidden gem, a recipe that would become a staple in my kitchen for years to come.

Over the years, I have made the Rhubarb Nut Crunch countless times, tweaking the recipe here and there to suit my tastes. Sometimes I add a splash of vanilla extract to the rhubarb filling, or a handful of oats to the topping for extra crunch. But no matter how I choose to make it, the result is always the same - a warm and comforting dessert that brings joy to all who taste it.

As I sit here now, reflecting on the journey that led me to discover this recipe, I am grateful for the simple pleasures that cooking has brought into my life. From the sweet conversations with strangers at the farmer's market to the cozy moments spent baking in my kitchen, each experience has shaped me into the cook and the person I am today.

So I will continue to cherish the memories of that sunny afternoon and the joy of stumbling upon a new recipe that has brought so much happiness to me and those I love. And as I pass this recipe down to future generations, I hope that they too will find joy in the simple act of cooking and sharing delicious food with others.