Tuesday, June 07, 2011
Rhubarb-Strawberry Crisp with Oats, Almonds and Spelt
This crisp (or crumble, if you prefer) is easy and wonderful. A pound of rhubarb and some strawberries are flavored with orange and cardamom and topped with a mixture of spelt flour, all-purpose flour, oats, almonds and brown sugar. And a little butter.
I may never make a fruit pie again. The experience is too emotionally draining (Will I slice into an awful, soggy mess after all. that. work?). When easy and forgiving crisps and cobblers are the alternative, I don't see any need to put myself through pie-related drama. Creamy, mousse-y things like this, however, are a different story.
I think the photo above does a nice job of showing that this particular topping is not only a pile of crumbly goodness, but also an AMPLE pile of said goodness. A nice big serving is very moderate in calories and fat, as far as desserts go. It doesn't skimp on sugar, but you can still taste the flavor of the fruit, especially the tartness of the rhubarb. Here it is with whipped cream:
But I also ate it for breakfast the past two days with Greek yogurt that I sweeten slightly with Splenda.
To create this recipe, I tweaked and mashed up this one from 101 Cookbooks and this one originally published in Parade magazine, which I found on epicurious.com. There are so many great-looking rhubarb recipes popping up online (see below for links), but that's no surprise. The season will be over soon, so hurry, hurry...if you have been cooking with rhubarb, what did you make?
Adapted from 101 Cookbooks and epicurious.
The orange flavor from the zest and liqueur is really nice here. If you don't have triple sec (or cointreau or Grand Marnier), use orange juice.
1/3 cup all-purpose flour (42 grams)
1/3 cup spelt flour or whole wheat pastry flour (42 grams)
1/3 cup rolled oats
1/4 cup lightly toasted sliced almonds
1/4 cup dark brown sugar
A few dashes cinnamon
1/4 tsp (scant) salt
4 Tbs (1/4 cup) unsalted butter, melted
1 1/4 lb rhubarb, trimmed and sliced 3/4-inch thick
1/2 lb strawberries, cored and quartered
1/2 cup granulated sugar
zest of half an orange
1/4 tsp cardamom
2 Tbs triple sec or orange juice
1 Tbs cornstarch
Preheat oven to 375 F and mist an 8 x 8 baking dish with cooking spray. In a large bowl, whisk together the flours, oats, almonds, brown sugar, cinnamon and salt. Drizzle melted butter over flour mixture and stir with a fork until all dry bits are moistened and you have a clumpy, sandy mixture. Press into a few patties (some crumbs are okay) and transfer to a zip top freezer bag. Freeze 20 minutes (may be made a few days ahead; defrost in refrigerator until you're able to crumble it with your fingers).
Meanwhile, in a large bowl, combine rhubarb, strawberries, granulated sugar, zest and cardamom. In a small bowl, whisk the triple sec and cornstarch until any clumps dissolve. Pour over fruit and toss gently. Transfer to prepared baking dish. Crumble the chilled topping over the fruit. Bake for 35 minutes, or until liquid is bubbling and fruit is very tender. Cool on a rack for 20 to 30 minutes (this is important so filling can set...also, it will be molten). Serve with whipped cream or ice cream (or yogurt, for breakfast).
More awesome rhubarb recipes:
Using that handy food blog custom search widget in my right sidebar, I found so many tempting rhubarb recipes before devising the crisp I ended up baking. Here are some standouts:
Rhubarb and Raspberry Crostata at Lottie and Doof
Rhubarb and Raspberry Upside-Down Cake at Kitchen Heals Soul
Rhubarb Crumble at Simply Recipes
Strawberry-Rhubarb Buttermilk Pudding Cake at Sassy Radish
Cherry-Rhubarb Fool at Back to the Cutting Board
Rhubarb-Apricot Chutney at The Perfect Pantry
Rhubarb Compote at The Urban Baker