Rhubarb Cherry Crisp Dessert Recipe (2024)

FAQs

Why is my strawberry rhubarb crisp runny? ›

Why Is My Strawberry Rhubarb Crisp Soggy? It's pretty common for a fruit crisp to be a little runny when you first take it out of the oven because it's hot. You'll notice as it cools, the added cornstarch will thicken up the filling nicely.

Rhubarb is a truly special ingredient. With its vivid pink colour and distinctively tangy taste, it can be stewed, poached, roasted and puréed in a range of dishes as well as drinks. Use it in a comforting crumble, a classic syllabub, a fruity chutney or a zingy kebab sauce – the possibilities are endless.

You can add cornstarch or flour. I do this when making an apple pie and the filling is not watery.

It is better to use corn starch dissolved in a bit of water, than flour to thicken rhubarb pie filling. Another alternative and my preferred option is to use arrowroot to thicken a fruit pie filling.

Sennoside A and other dianthrone derivatives are reported to be the active ingredients causing rhubarb's laxative effect (6). They are metabolized by β-glucosidase of enterobacterial origin and are converted into rhein anthrone, which produces the purgative activity.

Thus, the formulation may be a potential preventive or therapeutic candidate for the treatment of chronic inflammation and arthritis. From these data it can be concluded that in contrast to Rheum species used in medicine, no risk is associated with the use of rhubarb as a food.

Rhubarb is a unique vegetable that people use in cooking and baking. Since it may be high in oxalate, you should avoid eating too much of it and try to select stalks from low-oxalate varieties. If you are prone to kidney stones, it might be best to avoid rhubarb altogether.

It's pretty typical for any kind of fruit crisp to be a bit liquid-y while it's still warm. The juices are flowing and they are just thinner because of the warmth.

Rhubarb pie fillings are often soft and runny. The rhubarb contains so much water, you either have to add too much thickener or coax the rhubarb to release its liquid before thickening it. What's the answer? To solve this problem, I mix the rhubarb with the sugar.

As fruit cooks, it releases its juices, becoming saucy and soupy. This is partially what makes a crisp so delicious—but also what can turn it from a casserole-style dessert into fruit soup. (Some fruits, like red berries, contain very low amounts of pectin, meaning they won't "set up" without help).

Why is my crisp watery? ›

Not adding a thickener

Fruit is naturally watery, and when it bakes, that liquid cooks out and mixes with your sugar and spices to create a delicious sauce. However, you don't want your apple crisp weeping everywhere. Just toss in a little cornstarch or tapioca starch with your fruit before baking.