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 zest
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 Land O Lakes® Heavy Whipping Cream
2 tablespoons sugar
Combine all sauce ingredients in 6-quart saucepan. Cook over medium-high heat, stirring occasionally, 10-12 minutes or until mixture comes to a full boil. Reduce heat to medium. Cook, stirring often, 5-6 minutes or until mixture is thickened. Spoon sauce into bowl. Let cool 30 minutes. Cover; chill at least 1 hour.
Heat oven to 350°F.
Combine brown sugar and butter in 4-quart saucepan. Cook over medium heat 4-5 minutes or until butter is melted. Remove from heat. Stir in oats and cinnamon.
Spread oat mixture onto ungreased 15x10x1-inch baking pan. Bake 10-15 minutes or until browned, stirring once or twice. Let streusel stand in pan, stirring occasionally, 30 minutes or until cooled. Store in container with tight-fitting lid until ready to assemble parfaits.
Beat whipping cream in bowl at high speed until soft peaks form. Add 2 tablespoons sugar; continue beating until stiff peaks form.
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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