If your cure for spring fever is that first bedazzling bite of rhubarb, here’s a gem you’ll love: a throw-together crisp that’s as elegant and spectacular as it is casual and tasty. The beehive of phyllo only looks like a lot of work. In reality, it might be the easiest phyllo dessert you’ll make.
Apple Rhubarb Crisp
- 6 cups Sliced rhubarb (about 1¾ lb.)
- 1 Gala or fuji apple, cored and diced (about 1 cup)
- ⅔ cup Granulated sugar
- 3 tbsp. Instant tapioca
- 2 tbsp. Orange juice
- 1 ½ tsp. Pumpkin pie spice
- 7 Sheets phyllo dough
- 4 tbsp. Unsalted butter, melted
- 7 tsp. Granulated sugar
- 3 tbsp. Sliced almonds
- 2 tbsp. Turbinado or finishing sugar (optional)
- Preheat oven to 350°.
- Combine rhubarb, apple, ⅔ cup granulated sugar, tapioca, orange juice, and pie spice in a bowl; mix well and let stand 15 minutes, stirring occasionally. Taste filling; add more sugar if too tart. Pour fruit into a 9-inch pie plate.
- Place a sheet of phyllo on a flat surface. Lightly brush phyllo sheet with butter and sprinkle with 1 tsp. granulated sugar. Roll phyllo into a loose tube about 2 inches in diameter. Repeat with remaining phyllo sheets. Starting at outer edge of pie, lightly place phyllo tubes end to end in spiral or concentric pattern. Drizzle any remaining butter over phyllo and sprinkle with almonds and finishing sugar.
- Bake crisp until golden brown, about 1 hour. Let crisp cool for 15 minutes before serving.
1 servings per container
- Amount Per ServingCalories199
- % Daily Value *
- Total Fat
- Saturated Fat 4g 20%
- Cholesterol 15mg 5%
- Sodium 74mg 4%
- Total Carbohydrate
- Dietary Fiber 3g 12%
- Protein 3g 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.