RHUBARB CRISP RECIPE ZIP

These scrumptious frozen rhubarb recipes are great for all levels of the baking experience.

9 Mouthwatering Recipes Using Frozen Rhubarb Toss rhubarb with 1/4 cup coconut sugar and (juice if using) and spread in a greased 9-inch square baking dish. In a separate bowl, combine topping ingredients with a fork or pastry cutter. Toss rhubarb with sugar, flour, and cinnamon. If your stalks are particularly thick, slice them in half lengthways down the middle as well. Wash and rinse rhubarb and cut into ' pieces. Your frozen rhubarb will keep for a year until next spring when your new rhubarb harvest is ready.ĭon’t worry about peeling or cooking the rhubarb before freezing.

RHUBARB CRISP RECIPE ZIP

Then transfer the pieces into an airtight container or zip lock bag. Freeze for 12 hours to 1 day until the pieces are frozen solid.Line a metal sheet pan with parchment paper spread out the rhubarb pieces, and place the tray in the freezer. Cover tightly with foil and bake 30 to 35 minutes, or until mixture is bubbling. Spread rhubarb mixture into a 9x13 inch glass or ceramic baking dish. Stir in rhubarb, erythritol sweetener, and stevia extract, tossing to coat. Spread 2 cups over the bottom of your prepared skillet and press flat. You want the butter to be pea-sized and coated entirely. Add in the cubed butter and use your hands to combine. Chop the stalks into approximately 2 cm segments. In a large bowl, combine water and chia seeds and allow to soak for 5-7 minutes. Combine the oats, flour, brown sugar, baking powder, baking soda, and cinnamon together.Wash the stalks in cold water and pat dry.Remove the rhubarb leaves and trim the ends of the stalks and discard.For the best result, always use freshly cut crisp rhubarb. Prep your rhubarb for freezing in just five minutes.

Rhubarb crisp recipe