I spotted rhubarb at the farmer's market last week and it reminded me of this recipe I clipped from an LCBO Food & Drink magazine in the early summer of 2001. I've made it dozens of times. It's easy, tasty and a nice change from the usual rhubarb crisps that show up everywhere in springtime. I cannot wait to make it again soon.
Rhubarb Ginger Crisp
6 c chopped rhubarb
1 1/4 c sugar
2 tbsp flour
1 tbsp grated orange rind
topping:
1/2 c flour
1 c crushed ginger snaps
1/4 c brown sugar
1/2 c chopped pecans
1/2 c butter
Preheat oven to 350. Butter a 1.5L baking dish.
Combine rhubarb, sugar, flour and orange rind, and place in baking dish.
In a separate bowl, stir together topping ingredients except butter. Cut in butter until mixture resembles small peas. With your fingertips, crumble the mixture until it forms large and small clumps. Sprinkle over rhubarb and pat down slightly.
Bake for 30-40 minutes, until topping is crisp and rhubarb is bubbling.
I love this recipe, too, although I can't find a way too stop the rhubarb producing too much juice. It's more like rhubarb soup by tha second day. Any suggestions?
ReplyDeleteAlso, I like adding some chopped crystallized ginger for an extra ginger kick
Margot
So sorry to hear that! We haven't managed to make it to a second day, so we haven't had that problem. Great idea about the crystallized ginger. I'll give that a try! D
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