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rhubarb zucchini crisp

(2 ratings)
deebeach65 avatar
Blue Ribbon Recipe by
Deanna Beach
@deebeach65
Nevis, MN

A great way to get rid of some of that pesky zucchini. This tastes just like apple crisp.

Blue Ribbon Recipe

Move over strawberry, zucchini, and rhubarb are an awesome flavor combination for a summery dessert. The simple syrup sweetens the dessert and balances out the tartness of the rhubarb. With zucchini's tender texture, it's a nice complement to the rhubarb. Sprinkled on top is a wonderful brown sugar and buttery crumble. If rhubarb is a favorite in your household, this crisp is a must-try.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For rhubarb zucchini crisp

  • 1 c
    all-purpose flour
  • 3/4 c
    oatmeal
  • 1/2 c
    softened butter
  • 1 c
    brown sugar, firmly packed
  • 1 tsp
    cinnamon, ground
  • 2 1/2 c
    rhubarb, cut fine
  • 2 1/2 c
    zucchini, washed, seeded, and cut into small chunks
  • 2 Tbsp
    corn starch
  • 1 c
    granulated sugar
  • 1 c
    water
  • 1 tsp
    vanilla extract

How To Make rhubarb zucchini crisp

  • Cut up the rhubarb and the zucchini.
    1
    Preheat oven to 350 F. First, cut up the rhubarb and the zucchini and put them in a medium bowl for later. I left the peel on the zucchini. It added some color. Feel free to peel it if you choose.
  • Mix the flour, oatmeal, butter, cinnamon, and brown sugar until crumbly.
    2
    Mix the flour, oatmeal, butter, cinnamon, and brown sugar until crumbly.
  • Press half of the crumb mixture into a baking dish.
    3
    Press half of the crumb mixture into a greased 8x8 inch or 9x9 inch baking dish.
  • Cover with the rhubarb and zucchini.
    4
    Cover with the rhubarb and zucchini.
  • Cook corn starch, sugar, water, and vanilla until thick and clear.
    5
    Combine the corn starch, sugar, water, and vanilla and place in a medium-sized saucepan. Cook until thick and clear.
  • Pour over the rhubarb and zucchini.
    6
    Pour over the rhubarb and zucchini.
  • Top with the remaining half of the crumb mixture.
    7
    Top with the remaining half of the crumb mixture.
  • Bake for an hour.
    8
    Bake at 350 degrees for approximately 1 hour.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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