Rhubarb Crisp

By Alissa -
From: Everyday Food (Martha Stewart)

I combined the fresh rhubarb from the farm share with some rhubarb I had in the freezer from last year's farm share (why didn't I use that earlier?) and made this recipe.  It was nice to find a recipe that just used rhubarb without requiring a complementary fruit.  I subbed Splenda for all of the sugar in this recipe and it worked well.  It came together very quickly, especially since I didn't use the food processor and just mixed the topping by hand in a bowl.  I have eaten it both for dessert and for breakfast this week. 

2 pounds rhubarb
1 1/2 cups sugar (I used Splenda)
1/4 cup flour
1/2 cup (1 stick) butter, chilled, cut into pieces
1 cup rolled oats
1/2 tsp cinnamon

Preheat oven to 400 degrees.  Slice the rhubarb into uniform 3/4 inch pieces.  Place in a 9x13 baking dish; toss with 1 cup of the sugar and 1/4 cup of the flour.

In a food processor (I just used my fingers and mixed the ingredients in a bowl because I didn't feel like hauling out the mixer for this), pulse the remaining 1/2 cup flour with the butter until the clumps are pea-sized.  Add the remaining 1/2 cup of sugar, rolled oats, and cinnamon.  Pulse just to combine.  Sprinkle over the rhubarb.

Bake until the rhubarb is tender and the topping is golden, approx 35 minutes. 

Comments

Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more