Again With the Rhubarb
April 12, 2008
I knew it was going to be like this. When I fall for something, I fall hard. Take, for instance, my love affair with Fage yogurt, my obsession with a bake shop down the street, my new baseball crush on Fukudome. Oh, sure, and Kevin too. But the most recent addition to this things-that-make-me-weak-kneed list is rhubarb. I told you about me and rhubarb a couple weeks ago, after I used it in a quick bread. And as you might have guessed from my semi-swoon back then, it wouldn’t be long until rhubarb showed up on this blog again.
Well, it’s back. And it’s still wooing me with its sassy red hue and juicy tartness. I caught a glimpse of this crisp—which is (duh) a Rhubarb Crisp—on Martha Stewart’s web site a few weeks back. With just one peek at the magenta juices creeping up at the edges of the crisp’s topping, I knew I had to make it. I told you, I’ve got it bad for rhubarb.
(Click “more” for the rest of the story, more photos & the recipe.)
I made a couple changes to the recipe: instead of baking one large dish of the crisp, I halved the recipe and baked it in two gratin dishes. I think this retained the homespun look of a crisp, but upped the elegance, just a bit. And instead of using fresh raspberries, I used frozen (the last of my freezer-stock of the raspberries my grandparents gave me fresh from their garden), unthawed raspberries. Served warm from the oven, with a dallop of vanilla ice cream, Kevin and I split one and fought over every last juicy forkful.
Adapted from Martha Stewart
3/4 pounds rhubarb, cut into 1-inch pieces (about 2 cups)
1/3 cup granulated sugar
zest and juice of 1 lemon
1/2 cup all-purpose flour
1/4 cup dark brown sugar
1/4 teaspoon cinnamon
3 tablespoons cold unsalted butter, cut into small pieces
1/4 cup rolled oats
2 tablespoons hazelnuts, skinned, toasted, and chopped (optional)
1/2 cup frozen raspberries (unthawed)
Heat oven to 350 degrees. Combine rhubarb, granulated sugar, and lemon zest and juice in a large bowl. Stir to combine.
In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form. Add oats and nuts and combine.
Turn rhubarb into two gratin dishes, scatter raspberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 40 minutes. Let cool slightly before serving.