Rescue undercooked rhubarb crisp?
June 22, 2011 7:27 AM Subscribe
Rescuing an undercooked rhubarb crisp: how can I cook the rhubarb interior without destroying the crumble on top?
posted by Westringia F. to food & drink (9 answers total) 1 user marked this as a favorite
The other night I baked a rhubarb crisp, giving it about the same time I usually do -- 45 min or so, taking it out when the crumble was golden. Because we weren't going to have it right away, we let it cool and put it in the fridge. Had some for brekkie this morning, and come to find the rhubarb still crunchy -- waaay underdone.
Given that the too-crisp-crisp is now in a ceramic dish at fridge temp, what's my best option for cooking the rhubarb with minimal damage to the crumble (either burning or sogginess) and without undertaking some ridiculous dismantling/reassembly? Microwave? Back in the oven? With/without a cover? Let it come up to room temp first or not?
Oh, and the recipe we use is based on Mark Bittman's
, which features a puckeringly
tart rhubarb layer underneath a pecan praline crumble. It's delightful. Halves well, too, if you're running short of rhubarb as summer encroaches (use a loaf tin).