When rhubarb is in season, this rhubarb crisp needs to be on your baking list. The base and the top are a buttery and crisp ...

This is the only rhubarb crisp recipe you'll ever need ... It's so perfect, served with or without vanilla ice cream! For the filling: For the topping: For the filling: For the topping: Print ...

"This strawberry-rhubarb crisp has three distinct layers ... "Finally, cold vanilla ice cream, slowly melting into the crumbly oat topping and mixing with the punch-colored juices." ...

As much as I love making a proper churned ice cream from scratch ... rippled with tangy rhubarb, then sandwiched between two crisp, custardy biscuits. For the rhubarb compôte, place the rhubarb ...

Roast for 30 to 40 minutes, until the rhubarb and strawberries are soft and a beautiful pink syrup forms. Remove the foil, ...

And her strawberry rhubarb crisp might just be the Barefoot ... is bubbling and the topping is golden brown. Serve warm with ice cream.

To freeze rhubarb, cut the stalks into one to two-inch pieces and place in a single layer on a large baking sheet. Freeze until hardened, about one hour. Transfer rhubarb pieces to a large ziplock bag ...

For the dried rhubarb crisp, using a sharp vegetable peeler ... For the custard, in a medium saucepan over a medium heat, bring the cream, milk, sugar and vanilla purée to the boil.