Friday, June 19, 2015

Rhubarb Raspberry Crisp

Rhubarb is a herbaceous fruit with red crisp celery-like stalks that have a tart flavor. This spring produce is delicious paired with sweet fruits such as raspberries, strawberries or peaches to counteract its tartness. Here is a simple way to use Rhubarb. It is sure to satisfy every sweet tooth.

Ingredients (6 ramekins)
For the fruit bottom
2 cups rhubarb, cut into 1/2 inch pieces
1/2 cup sugar
Zest and juice of 1/2 orange
1/2 pint (8 oz) fresh raspberries
For the crispy topping
3/4 cup all-purpose flour
1/2 cup brown sugar (for more sweet can use 3/4 cup)
1 tsp cinnamon
1/2 cup (1 stick) unsalted butter
1 cup rolled oats
1/4 cup hazelnuts or almonds, skinned, toasted, and chopped (optional)

  1. Preheat oven to 350 F. 
  2. Combine rhubarb, sugar, orange zest and juice in a large bowl and stir to combine.
  3. In another bowl, mix all ingredients for the crumble topping together and cut in butter until the mixture resembles soft bread crumbs. Use your hands, they work the best here. 
  4. Divide the rhubarb mixture evenly among the ramekins. Scatter raspberries evenly over the surface and then spoon in the crumb topping to cover the fruit completely.  
  5. Bake in the center rack for 35-40 minutes till topping is brown and crisp and juices are bubbling.
  6. Cool slightly before serving.  
  7. Serve hot as is or with whipped cream or your favorite ice cream. 
  8. Can be served cold.

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