Last night I rediscovered the 'red gold' in my freezer and went hunting for a rhubarb crisp recipe. I cooked it up and instantly had the happiest husband in Columbia County.
This has become a new favorite already and it came together in under 15 minutes. I'll be harvesting fresh rhubarb out of my parent;s garden and making this for Memorial Day weekend at Lake Holcombe.
As for our vacation, we had a wonderful time in Florida. We spent time in the Keys and in Naples. We saw replica's of the Nina and Pinta, spent a day in Key West, did a Ghost Tour, saw the Naples Botanical Gardens, golfed, swam, beached, shopped and every day I said "This is the life" despite being sunburnt (sorry mom).
On to the recipe!
Rhubarb Crisp
Original recipe found here. I didn't have ground cardamom and I love an oatmeal topping on fruit so I tweaked it a little bit and I was very pleased with the results. I ended up with more topping than the recipe called for but it was nicely balanced by the amount of rhubarb.
P.S. Can anyone explain the difference between a crumble and a crisp? I think "crisp" matches the tartness of this desert.
Rhubarb:
3- 4 cups rhubarb, trimmed into 1 inch sections
3/4 cup white sugar
1/8 cup flour
1/2 tsp vanilla extract
Topping:
1/2 cup flour
1/2 cup oatmeal
scant 1/2 tsp salt
1/2 cup light brown sugar
1/4 cup light butter
1. Preheat oven to 375. In a medium sized bowl, mix together rhubarb, white sugar, 3/4 cup flour and the vanilla extract. Spoon into an 8x8 baking dish.
2. In a food processor, pulse the 1/2 cup flour, oatmeal, salt and brown sugar. Add the butter and pulse until incorporated into the flour mixture. Pour topping over rhubarb in baking dish.
3. Cook for 35-45 minutes or until filling is bubbly. Let cool before serving. Top with vanilla ice cream or whipped cream for a more decadent treat.
Serves 8 comfortably or as little as 2 rhubarb lovers
Mmm...I'm going to go dig up the leftovers right now!
This looks yummy. :)
ReplyDeleteAnd there's no such thing as too much topping on these things!
Oh, and the per The Google:
According to Pam Anderson in "The Perfect Recipe," for a crisp the fruit is topped with a mixture of butter, sugar, flour and nuts; a crumble is the same but has oatmeal added to the topping. A betty is topped with buttered bread crumbs, and usually has layers of crumbs in between fruit layers. Also, in a cobbler the fruit is covered with a biscuit dough and baked until golden brown; same with a grunt, except the dish is covered so the topping steams rather than bakes. A buckle is topped with a cake-type batter and baked.
Oh man! I definitely made a crumble then - thanks for the info. I love the idea of baking and serving a 'betty' or a 'buckle' - what great names! Sounds like Southern dishes made with lots of real butter!
ReplyDelete