Monday, July 5, 2010
Around this time of year, farmer's markets are abundant with piles of rhubarb and baskets of strawberry. I asked one of the growers at Green City market about uses for rhubarb beyond strawberry and rhubarb pie and rhubarb compote. She recommended a rhubarb crisp with a touch of orange zest and juice to balance the tartness.
Intrigued, I picked up some rhubarb and found Martha Stewart's recipe for rhubarb crisp. It was delicious and easy to make! The tartness of the rhubarb was balanced by the sweet, orange flavors but overall it wasn't overwhelmingly sweet, which sometimes happens with strawberries.
Rhubarb Crisp (from Martha Stewart)
6 tbsp chilled butter, cut into small pieces, plus more for greasing
1/2 cup plus 3/4 tbsp all-purpose flour
1/4 cup packed dark-brown sugar
1/4 tsp ground cinnamon
1/8 tsp grated nutmeg
1/8 tsp salt
1/4 cup old-fashioned rolled oats *I used 1/3 cup to create more crumble
1 lb rhubarb, cut into 1/2-inch pieces, about 3 cups
1/2 tsp grated orange zest
1/2 orange, juiced
1/2 vanilla bean, split and scraped
1/4 cup granulated sugar
1 tbsp cornstarch
Preheat oven to 375. Butter a shallow casserole dish, and set aside. In a large bowl, whisk together flour, brown sugar, cinnamon, nutmeg, salt, and oats. Using two knives, cut in chilled butter until mixture comes together into clumps, about 4 to 5 minutes. Set aside.
In a large bowl, combine rhubarb, orange zest, orange juice, and vanilla seeds. In a small bowl, combine sugar and cornstarch and sprinkle over rhubarb. Transfer rhubarb mixture to casserole dish and top with crumb mixture.
Bake until the rhubarb is tender when pierced with the tip of a knife, about 40-45 minutes. Remove from oven and let cool slightly. Serve warm.
Martha Stewart's recipe suggested splitting the filling and topping across ramekins instead of a casserole dish. If you do this, bake for 30-35 minutes. I divided the recipe in half so it serves 3-4 people.