| Rhubarb
Crisp
From
Sunday Dinner: Seasonal Menus to Enjoy with Friends and Family
by Barbara Scott-Goodman and Mary Goodbody Copyright 1998.
Permission by Chronicle Books.
Yield:
6 Servings
Filling:
- 2
pounds fresh rhubarb, cubed (about 8 cups)
- 1
cup sugar
- 1/4
cup water
- 1/2
teaspoon ground cinnamon
Topping:
- 1/2
cup old-fashioned rolled oats
- 1/3
cup unbleached all-purpose flour
- 2
tablespoons light brown sugar
- 2
tablespoons chopped walnuts
- 1
teaspoon ground cinnamon
- 1/4
teaspoon freshly grated nutmeg
- Pinch
of baking powder
- Pinch
of salt
- 3
tablespoons chilled unsalted butter, cut into cubes
1. Preheat the oven to 350°F.
2. To prepare the filling, in a shallow, nonreactive saucepan,
combine the rhubarb, sugar, water and cinnamon and cook over
medium heat for about 15 minutes, stirring occasionally, until
the mixture is thickened and the rhubarb is softened. Set
aside to cool slightly.
3. To prepare the topping, combine the oats, flour, sugar,
walnuts, cinnamon, nutmeg, baking powder, salt and butter
in the bowl of a food processor and process for about 40 seconds
until crumbly.
4. Spoon the rhubarb into a shallow 2-quart casserole and
sprinkle the oat mixture evenly over the fruit. Bake for 35
to 40 minutes or un-til the topping is browned and the fruit
is bubbling hot. Serve warm.
|
