Desserts - Rhubarb crisp with strawberry jello recipes

Author: Frank Fisher  

It doesn't get soggy like some crunches do.—Frances Poste, Wall, South Dakota I came across this recipe in a magazine, and with a few adjustments I was able to make it into a delicious crisp. Optional: sprinkle the top with a handful of rolled oats and brown sugar.

Strawberry Rhubarb Crisp With Jello

Strawberry Rhubarb Crisp With Jello
This family-favorite dessert is incredibly delicious and perfectly sweet, with just the right amount of tartness from the rhubarb. Jello makes sure the filling is just the right consistency.
Total time: 120 minutes
Yields: 8 servings
Number of ingredients: 8
  • 1 small packet strawberry jello
  • 8 stalks rhubarb cut into 1 inch pieces
  • 1 quart strawberries, halved
  • 2 tablespoons tapioca or cornstarch
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 1/2 cup flour
  • 3/4 cup softened butter
  • Calories: 432 calories
  • Serving Size: per serving
How to cook:
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine the rhubarb, strawberries, jello and tapioca/cornstarch. In another bowl, combine the sugars, flour and butter until lumps are formed.
  3. Pour the rhubarb mixture into a 9x13 pan. Cover with the sugar mixture. Cook on middle shelf for 1 hour. Let cool slightly and serve with vanilla ice cream.
Notes: Rhubarb Crisp With Strawberry Jello, Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.

Strawberry Rhubarb Crunch

Strawberry Rhubarb Crunch
There's no tastier way to get all the good nutrition of oats—including B vitamins and iron—than a serving of this sweet, tasty crunch. It doesn't get soggy like some crunches do.—Frances Poste, Wall, South Dakota
Provided by: Taste of Home
Total time: 55 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 15 servings
Number of ingredients: 11
  • 2 cups all-purpose flour
  • 2 cups packed brown sugar
  • 1 cup cold butter, cubed
  • 2 cups quick-cooking oats
  • 6 cups sliced fresh or frozen rhubarb, thawed
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1 package (3 ounces) strawberry gelatin
  • Vanilla ice cream, optional
  • Calories: 406 calories
  • Carbohydrate: 70g carbohydrate (48g sugars
  • Cholesterol: 33mg cholesterol
  • Fat: 13g fat (8g saturated fat)
  • Fiber: 2g fiber)
  • Protein: 4g protein.
  • Sodium: 151mg sodium
How to cook:
  1. {'@type': 'HowToStep', 'text': 'In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in the oats. Press half into a greased 13-in. x 9-in. baking dish; top with rhubarb., In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour over rhubarb. Sprinkle with gelatin powder. Top with remaining crumb mixture., Bake at 350° for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream if desired.'}
Notes: Rhubarb Sauce with Strawberry Jello, Add the rhubarb, water and sugar to a saucepan. Heat over medium heat until boiled. Let simmer for 5 minutes or until the rhubarb is tender and broken down. Remove from the heat and stir …

First Prize Strawberry Rhubarb Crisp

First Prize Strawberry Rhubarb Crisp
I came across this recipe in a magazine, and with a few adjustments I was able to make it into a delicious crisp. It goes great with vanilla ice cream and one can also alter the recipe to make a mango raspberry crisp which is just as delightful! Optional: sprinkle the top with a handful of rolled oats and brown sugar.
Provided by: xMichellex
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 10 servings
Number of ingredients: 9
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • ½ cup brown sugar
  • ½ cup butter, melted
  • 2 cups chopped strawberries
  • 2 cups chopped rhubarb
  • 1 cup cold water
  • ½ cup white sugar
  • 1 tablespoon cornstarch
  • Calories: 256.9 calories
  • Carbohydrate: 40.2 g
  • Cholesterol: 24.4 mg
  • Fat: 10 g
  • Fiber: 2.3 g
  • Protein: 2.9 g
  • Saturated Fat: 6 g
  • Sodium: 71.3 mg
  • Sugar: 22.7 g
How to cook:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
  3. Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
  4. Bake in the preheated oven until bubbling, about 1 hour.
Notes: Strawberry Rhubarb White Chocolate Crisp Recipe, Preheat oven to 350 degrees. Place chopped rhubarb in a 13 x 9 cake pan and sprinkle with gelatin. Bake for 20 minutes. While apples are baking, mix …

Easy straberry rhubarb crisp

Easy straberry rhubarb crisp
perfect for summer and ready to eat in only 45 minutes with only 10 minutes of hands on time!
Provided by: Ally O'Neil
Total time: 45 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 0 servings
Cuisine: American
Number of ingredients: 10
  • 1.5 cups rhubarb (fresh or frozen)
  • 2-3 cups strawberries sliced in quarters (fresh or frozen)
  • 1/2 cup granulated sugar
  • 1 tsp vanilla
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice (fresh)
  • 1 cup flour
  • 1/2 cup salted butter (softened and cut into pieces)
  • 1 cup light brown sugar (packed)
  • 1 1/2 cup oats
How to cook:
  1. Use one mixing bowl per ingredient group (ie. one bowl for the filling and one bowl oatmeal crumble)
  2. In the first bowl prepare the filling. Add rhubarb, diced strawberries, sugar, vanilla and cornstarch in bowl and mixed until the strawberries and rhubarb are well combined. Set aside.
  3. In the second bowl combine all ingredients for the oatmeal crumble and mix until well combined.
  4. Gather your pan of choice (8x8" cake pan, pie plate or 4-6 ramekins depending on size). Divided the strawberry rhubarb mixture up in the pans/ramekins.
  5. Then divided the oatmeal crumble mixture evenly over the filling. Make sure that it is not too thick in any places or it will not cook evenly. Also if it is too thin, the crumble may be absorbed into the filling as it cooks.
  6. Place in oven and cook for 35 minutes or until the top is golden brown.
Notes: Simple Strawberry Rhubarb Gelatin Recipe: How to Make, In a saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until the rhubarb is softened. Remove from the …
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