Rhubarb (a tart, fresh vegetable) is often combined with other fruits, such as strawberries or apples, but can also be delicious on its own with a sweet topping, as in this recipe. If you grow your own rhubarb, you can freeze the stalks and use them to make this tasty crisp any time of the year.
In the market, there are two basic types of rhubarb available: hothouse and field grown. Hothouse rhubarb bears pale-red to pink stalks and yellow-green leaves, while field grown has a brighter, cherry-red color and a tarter flavor. Although hothouse is available year-round in some areas, field-grown varieties are available from April through June. When buying fresh rhubarb, look for stalks that are firm and crisp, as brightly colored as you can find, and blemish-free. Rhubarb is often sold with the leaves still attached because this helps prolong freshness. It's important to note that only the stalks of rhubarb are edible; the leaves contain oxalic acid and are toxic, so cut off all of the leaves and discard them.
This crisp can be prepared either in six 8-ounce baking dishes for individual serving or in a 2 1/2-quart shallow casserole.
RECIPE
Rhubarb Crisp
Serves 8
Ingredients:
- 8 large stalks rhubarb, cut into 1/2-inch pieces
- 1 1/2 cups sugar
- 1/2 cup flour
- 1 tablespoon unsalted butter
- Oatmeal Crumb Topping (recipe follows)
Directions:
- Soak the rhubarb in 3/4 cup sugar for 1 hour.
- Preheat the oven to 375 degrees F. Turn the rhubarb into a large bowl and add the remaining sugar. Mix well. Add the flour and mix the ingredients together again. If the mixture remains too soupy, add additional flour to thicken.
- Butter six 8-ounce ramekins or a 2 1/2-quart shallow casserole dish and pour in the rhubarb mixture. Sprinkle the rhubarb with the Oatmeal Crumb Topping.
- Place the ramekins or the casserole dish on the middle rack of the oven and bake for 1 hour, until the rhubarb is tender, the juices are bubbling, and the topping is crisp.
Oatmeal Crumb Topping
Ingredients:
- 3/4 cup all-purpose flour
- 8 tablespoons (1 stick) cold, unsalted butter, cut into small pieces
- 1 tablespoon ground cinnamon
- 3/4 cup rolled oats
- 1/2 cup dark-brown sugar
Directions:
- In a food processor, combine the flour, butter and cinnamon. Pulse until large crumbs form, about 20 seconds. (If you don't have a food processor, cut the butter into the flour and cinnamon with a pastry blender until large crumbs form.)
- Pour the butter-and-flour mixture into a large bowl and add the oats and sugar. Crumble the mixture with your fingers until well combined.
SOURCES
Mason-Cash baking dishes
Zabar's
2245 Broadway
New York, NY 10024
212-787-2000 or 800-697-6301
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