Rhubarb Crisp With Strawberry, Ginger, and Orange

Ingredients

4 cups rhubarb, sliced
1/4 cup flour
2 tablespoons orange rind (fresh or dried)
Topping:
2/3 cup flour
1/4 cup sugar
1/2 cup rolled oats
1/2 cup smashed slivered almonds (nuts always optional)

Preparation

1
Preheat oven to 400 degrees (F)
2
Ideally, go pick the rhubarb from the garden.
3
If the outer skin of the stalks is very stringy, peel it off.
4
Slice up 5-6 stalks to get 4 cups.
5
Combine rhubarb in a bowl with the jam, sugar, flour, ginger, and orange rind.
6
Spread mixture in a 9" square baking dish
7
For the topping
8
Mix flour (your choice, I use 1/2 all purpose, 1/2 whole wheat pastry), sugar, oats (and nuts if desired).
9
Cut in the butter and mix in the oil(s). Spread it over the filling.
10
11
Let cool a bit before serving. Nice with vanilla frozen yogurt/ice cream or whipped cream.
.

About

This is somewhat adapted from the crisp recipes in Deborah Madison's Vegetarian Cooking for Everyone. (I rediscovered it this year written in the margins of page 690.)

I use jam because local strawberries aren't yet available when the rhubarb starts. You could also use a cup or two of fresh or frozen strawberries sliced or smashed.

A note about sweetness: You probably already know how sweet you like to make things. I usually cut the amount of sugar in a recipe by half. Rhubarb makes it a little tricky. I use a home-made strawberry jam that is not very sweet and somewhat less than 1 cup of sugar. It comes out plenty sweet, given that I don't like things really sweet. If you use a jam that's store bought or you like things on the sweeter side, make adjustments as you desire.

Yield:

9.0 (or fewer!) servings

Added:

Tuesday, May 17, 2011 - 1:17pm

Creator:

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