Rhubarb Anise Crisp

8
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In

Recipe: #37027

May 24, 2021



"Recipe source: Coyote Cafe Cookbook Makes one 9 inch crisp"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (223.7 g)
  • Calories 495.7
  • Total Fat - 21.4 g
  • Saturated Fat - 12.9 g
  • Cholesterol - 53.3 mg
  • Sodium - 181.6 mg
  • Total Carbohydrate - 76.6 g
  • Dietary Fiber - 5.3 g
  • Sugars - 55.1 g
  • Protein - 4.7 g
  • Calcium - 118.2 mg
  • Iron - 2.1 mg
  • Vitamin C - 28.3 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 400 degrees F.

Step 2

In the bowl of an electric mixer with a paddle attachment (you can use a food processor instead if you wish), add 1 cup sugar and all the flour and blend to combine. Add the anise and the cold butter, mixing until the chunks are pea-size and the dough is holding together when it is squeezed. Set aside.

Step 3

Trim rough ends of rhubarb and then cut the rhubarb into 1 inch pieces and place in a bowl. Add lemon juice, orange zest, vanilla and 1 cup sugar. Place mixture into a 9 inch pie dish; top with sugar/anise mixture. Bake for 45 minutes or until fruit juices are bubbling and crisp is golden.

Tips & Variations


No special items needed.

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