I bought rhubarb on my trip to Connecticut this weekend. My mother always stewed it with honey and oranges and served it with the meal or as dessert. My nephew used to call it “sticky hair.” I’ve preferred the tangy stalks paired with berries in pies and crisps though have tried a few recipes where it topped fish and poultry. This crisp recipe was in my dessert folder- a Mark Bittman offering from last year. I used more rhubarb, threw in some raspberries and blackberries that were on last legs, added more nuts (of course!) and a teaspoon ginger. For more on rhubarb, check out http://www.rhubarbinfo.com.
Here’s the recipe: Time: About 1 hour, largely unattended
6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
2 1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)
1/4 cup white sugar
1 tablespoon orange or lemon juice
1 teaspoon orange or lemon zest
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon, or to taste
1/2 cup rolled oats
1/2 cup pecans.
2. Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
3. Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes. (check often to be sure nuts don’t burn- took only about 40 minutes in my oven) Fast, easy & delish with ice cream!
Young plants in our garden. Not sure they’ll get big enough this year to cut.