Tuesday, June 4, 2013

RHUBARB CRISP from "Rhubarb Renaissance" by Kim Ode

A few weeks ago a friend and I went to a talk and book signing by Kim Ode, a local food writer and cook.  Kim has just written a new book Rhubarb Renaissance, published just in time for rhubarb harvest.  Her focus in the book is not simply on rhubarb desserts but, also, on rhubarb "savories."  How do these recipes sound:  Baked Camembert with Rhubarb Compote; Crostini with Goat Cheese, Prosciutto and Rhubarb Chutney; Spicy Chicken Breasts with Creamy Rhubarb Sauce; Halibut Skewers with Mango-Rhubarb Salsa; or Pork Loin Chops with Rhubarb Stuffing?  Interesting, huh?  I had to buy the book!



I have two "Chipman's Red" rhubarb plants that put out a lot of rhubarb.  Looking for something sweet, fast and easy, I turned to the book for Rhubarb Crisp.  I couldn't just follow the recipe, though!



RHUBARB CRISP WITH A TWIST.  Serves 9.
*  4 cups rhubarb, cut in 1-inch pieces
*  1/3 cup currents
*  Zest of one orange
*  1 cup plus 2 tablespoons flour, divided
*  1/2 cup granulated sugar
*  1 teaspoon cinnamon
*  1 cup packed brown sugar
*  1 cup old-fashioned (not quick-cooking) oats
*  Pinch of salt
*  8 tablespoons (1 stick) butter, at room temperature
Preheat oven to 350┬║.  Toss rhubarb, currents and orange zest with 2 tablespoons flour and granulated sugar, then spread evenly in an ungreased 9x9-inch glass pan.  In a medium bowl, mix remaining 1 cup flour, cinnamon, brown sugar, oats, and salt, and then work in the butter with your fingers until the mixture looks crumbly.  Spread over the rhubarb and bake for 45 minutes.

Tip:  Use a glass baking dish.  Metal ones can become pitted.



Tip:  Serve with ice cream.  


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