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[personal profile] ann1962 posting in [community profile] atpo_cooks
I thought I have posted this recipe here before but I couldn't find it. From Martha Stewart's Everyday Food. Issue 3.

Preheat oven to 400 degrees.

Slice about 2 lbs of rhubarb about 3/4 inch thick. Place in 9X13 pan. Toss with 1 cup sugar and 1/4 cup flour.

In food processor, or with pie dough chopper thing-y, cut 1 cup chilled butter into pieces with 1/2 cup flour. When clumps are pea size, add 1/2 sugar, 1 cup oatmeal and as much cinnamon as you like. Combine. Sprinkle evenly over rhubarb mixture in baking dish.

Bake until rhubarb is tender and topping is golden.

Serve warm. With ice cream is nice.

Date: 2007-05-14 04:34 pm (UTC)
From: [identity profile] cactuswatcher.livejournal.com
My mother made great rhubarb pie, but I haven't had any in ages. Maybe I'll try making this.

Date: 2007-05-14 04:47 pm (UTC)
From: [identity profile] cactuswatcher.livejournal.com
Strawberrries are a natural, and they are in season, but I think I'll try it with just the rhubarb.

I finally made it. Well, sort of...

Date: 2007-07-01 01:37 pm (UTC)
From: [identity profile] cactuswatcher.livejournal.com
Actually I made it with half strawberries to save money.

With the strawberries, the topping was a visual failure, neither crisp nor golden brown. But, as far as taste I'd say it worked fine. I think you could completely substitute quartered strawberries for the rhubarb, if you don't miss the crisp. That way you might even want to add a little lemon juice to make it more tart. No so with the rhubarb, however!!!

In fact, I'd say that if you make this entirely with rhubarb, and you don't intend to serve it with ice cream, I would definitely add more sugar, as much as a 1/2 cup more to the recipe. Personally, I'd forgotten how much zing freshly baked rhubarb has!

To cut the power a bit I served mine with fresh sliced bananas as well as ice cream. That makes it something like a fancy sundae. But, of course, that makes the dish a little more expensive.

In case the crisp fails like mine did, the baking time is 30 to 45 minutes.

Re: I finally made it. Well, sort of...

Date: 2007-07-01 02:18 pm (UTC)
From: [identity profile] cactuswatcher.livejournal.com
Yes, the cookbooks say about a hour hour for similar rhubarb dishes. The strawberries were so juicy that I let my version cook down to the right consistancy. I wouldn't have had any worries about it being done at 30 minutes. I wouldn't let it go more than 45 minutes for fear the top, such as it was, would start burning.

Re: I finally made it. Well, sort of...

Date: 2007-07-01 02:22 pm (UTC)
From: [identity profile] cactuswatcher.livejournal.com
Eep! Should have read: "...the cookbooks say about half an hour...!"

Date: 2007-07-01 02:55 pm (UTC)
From: [identity profile] midnightsjane.livejournal.com
I was looking for a recipe for rhubarb crisp last night! I just made it up, and it was pretty much like this one. Added a couple of apples to it too.
The rhubarb was from the farm, very fresh.

Date: 2007-08-31 09:29 pm (UTC)
From: [identity profile] atpocailleagh.livejournal.com
Hello hello! You did post this before, maybe as much as two years ago? I remember because I posted the British version (Rhubarb Crumble) as a reply. Strangely, it was one of the last times I was properly online and able to post! How synchronicitous (did I just make that word up?) that I should choose now to return lol

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