Rhubarb
Crisp
Ingredients:
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
Method:
1. Preheat the oven to 350 degrees 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.
Serves: 6
From Sunday
Dinner by Barbara Scott-Goodman and Mary Goodbody
Copyright 1998 by Barbara Scott-Goodman and Mary Goodbody
Permission by Chronicle Books
