A rhubarb mixture is layered with cream and topped with streusel in this rhubarb crisp recipe.
| 5 |
|
cups chopped fresh or frozen rhubarb |
| 1 |
|
cup sugar |
| 1/3 |
|
cup water |
| 1 |
|
tablespoon cornstarch |
| 1 |
|
teaspoon freshly grated orange peel |
| 1/2 |
|
cup firmly packed brown sugar |
| 1/4 |
|
cup LAND O LAKES® Butter |
| 1 |
|
cup uncooked quick-cooking oats |
| 1/2 |
|
teaspoon ground cinnamon |
| 1 |
|
cup whipping cream |
| 2 |
|
tablespoons sugar |
Combine all sauce ingredients in 6-quart saucepan. Cook over medium-high heat, stirring occasionally, until mixture comes to a full boil (10 to 12 minutes). Reduce heat to medium. Cook, stirring often, until mixture is thickened (5 to 6 minutes). Spoon sauce into bowl. Let cool 30 minutes. Cover; chill at least 1 hour.
Meanwhile, heat oven to 350°F. Combine brown sugar and butter in 4-quart saucepan. Cook over medium heat until butter is melted (4 to 5 minutes). Remove from heat. Stir in oats and cinnamon.
Spread oat mixture onto ungreased 15x10x1-inch jelly-roll pan. Bake for 10 to 15 minutes or until browned, stirring once or twice. Let streusel stand in pan, stirring occasionally, until cooled (30 minutes). Store in container with tight-fitting lid until ready to assemble parfaits.
Beat whipping cream in small bowl at high speed until soft peaks form. Add 2 tablespoons sugar; continue beating until stiff peaks form.
To assemble parfaits, layer
1/4 cup
sauce, 2 tablespoons streusel and
2 tablespoons
whipped cream in each of eight (6 to 8-ounce) parfait glasses. Repeat layers twice, ending with whipped cream.
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