Rhubarb Crisp is also known as early spring tart. Rhubarb, known as the pie plant, is a tart vegetable used to make tasty desserts + sauces; which happens to be rich in vitamins and minerals. Suggestion: I am sure Mom would love this baked for her on Mother's Day. Serve warm with a scoop of good vanilla ice cream.
Rhubarb Crisp
recipe by Chef George Hirsch | Makes 4-6 servings
4-6 cups rhubarb stalks, cut into 1/2 inch pieces
juice from one orange
1 Tablespoon orange zest, finely grated
1 cup Turbino sugar (sugar in the raw)
3/4 cup flour
Cover rhubarb with half of the sugar (1/2 cup) sugar, orange juice, zests and marinate 1 hour. Mix remaining sugar and flour together and combine with marinated rhubarb. Grease a 9 inch ovenproof casserole or several small individual ramekins; add marinated rhubarb and sugar flour mixture to greased baking dish.
For the topping:
3/4 cup flour
1/4 cup butter
1 Tablespoon ground cinnamon.
3/4 cup rolled oats (not instant oatmeal)
1/2 cup light brown sugar
Mix flour, butter, ground cinnamon until it makes a smooth pastry dough. Add oatmeal and brown sugar, crumble together and place on top of marinated rhubarb in baking dish.
Bake in a preheated oven at 375 degrees for 45 minutes or until top is light brown and the top is crisp and rhubarb is tender. Serve warm with coffee ice cream.
Tip:
Mix apples, pears, peaches, plums or berries in with rhubarb for seasonal dessert variations.
Mix in a hand full of pecans or walnuts for a crunchy addition.
