Rhubarb Crisp With Strawberry, Ginger, and Orange
This is somewhat adapted from the crisp recipes in Deborah Madison's Vegetarian Cooking for Everyone. (I rediscovered it this year written in the margins of page 690.) I use jam because local strawberries aren't yet available when the rhubarb starts. You could also use a cup or two of fresh or frozen strawberries sliced or smashed. A note about sweetness: You probably already know how sweet you like to make things. I usually cut the amount of sugar in a recipe by half. Rhubarb makes it a little tricky. I use a home-made strawberry jam that is not very sweet and somewhat less than 1 cup of sugar. It comes out plenty sweet, given that I don't like things really sweet. If you use a jam that's store bought or you like things on the sweeter side, make adjustments as you desire.
Total Steps
10
Ingredients
11
Tools Needed
10
Ingredients
- 4 cup rhubarb, sliced
- 1 cup strawberry jam
- 1 cup sugar
- 1/4 cup flour
- 2 tablespoons minced crystallized ginger
- 2 tablespoons orange rind (fresh or dried)
- 6 tablespoons butter and oils (for topping)
- 2/3 cup flour (for topping)
- 1/4 cup sugar (for topping)
- 1/2 cup rolled oats
- 1/2 cup smashed slivered almonds(optional)
Instructions
Step 1
Preheat oven to 400 degrees F.
Step 2
If the outer skin of the rhubarb stalks is very stringy, peel it off.
Step 3
Slice rhubarb stalks to yield 4 cups.
Step 4
In a bowl, combine the sliced rhubarb, strawberry jam, sugar, flour, minced crystallized ginger, and orange rind.
Step 5
Spread the rhubarb mixture evenly in a 9-inch square baking dish.
Step 6
For the topping: In a separate bowl, mix the flour, sugar, and rolled oats. Add the smashed slivered almonds if desired.
Step 7
Cut in the butter, then mix in the oils until well combined.
Step 8
Spread the topping mixture evenly over the rhubarb filling in the baking dish.
Step 9
Bake for 45 minutes.
Step 10
Let cool a bit before serving. Serve plain or with vanilla frozen yogurt/ice cream or whipped cream if desired.