Rhubarb Crisp With Strawberry, Ginger, and Orange

Photo: Julie

Ingredients

4 cups rhubarb, sliced

1 cup strawberry jam

1 cup or less sugar

1/4 cup flour

2 tablespoons minced crystallized ginger

2 tablespoons orange rind (fresh or dried)

Topping:

6 tablespoons butter/oil- I use 2 T butter, 1 T canola oil, 1 T walnut oil

2/3 cup flour

1/4 cup sugar

1/2 cup rolled oats

1/2 cup smashed slivered almonds (nuts always optional)

Preparation

Preheat oven to 400 degrees (F)

Ideally, go pick the rhubarb from the garden.

If the outer skin of the stalks is very stringy, peel it off.

Slice up 5-6 stalks to get 4 cups.

Combine rhubarb in a bowl with the jam, sugar, flour, ginger, and orange rind.

Spread mixture in a 9" square baking dish

For the topping

Mix flour (your choice, I use 1/2 all purpose, 1/2 whole wheat pastry), sugar, oats (and nuts if desired).

Cut in the butter and mix in the oil(s). Spread it over the filling.

Bake 45"

Let cool a bit before serving. Nice with vanilla frozen yogurt/ice cream or whipped cream.

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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.