Tuesday, May 31, 2011
(kinda-healthy) rhubarb-raspberry crisp
It's rhubarb season and in my mind, crisps are the perfect vehicle for this juicy, tart vegetable. (Yeah, it's a vegetable, not a fruit. The more you know!) Strawberries are the classic pairing with rhubarb, but I have to say that I don't always like the texture of baked strawberries. They get a little slimy, you know? I wanted something different. And then I clicked over to Alejandra Ramos's delightful blog, Always Eat Dessert, and saw exactly what I was looking for: rhubarb-raspberry crisp.
Adapted, barely, from Always Order Dessert.
(Serves 6 to 8 people)
2 cups rhubarb, sliced in 1-inch pieces
2 cups raspberries (fresh or frozen--I used frozen)
3/4 cup sugar
Juice of 1/2 lemon
3 Tbsp. cornstarch
1/2 cup unsalted butter
1 cup rolled oats (not instant)
1 cup sliced almonds (or another type of chopped nut)
1/2 cup whole wheat flour (or regular all-purpose flour)
1/2 cup light or dark brown sugar
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1 tsp. salt
Preheat oven to 350 degrees. Butter an 8-inch glass or metal baking dish. (Alejandra recommends placing it on a large cookie sheet to catch any drips--I skipped this step and was fine.)
In a large bowl, combine the fruit, 3/4 cup sugar, lemon juice, and cornstarch. Toss until combined.
To prepare the topping, melt the 1/2 cup butter and let it cool slightly. In a large bowl, whisk together the oats, almonds, flour, 1/2 cup sugar, spices, and salt. Pour in the melted butter and mix it well.
Pour the fruit mixture into the prepared baking dish and distribute the topping on top, using your hands to break it apart into crumbs. Bake for 45 minutes to 1 hour, or until the filling is bubbling and the top is golden and crisp. Let cool to room temperature, or until it is warm but not hot, about 30 minutes. Serve with vanilla ice cream, Greek yogurt, or as-is.