Wednesday, May 27, 2009
With rhubarb in season, all I could think of was baking. Yes, it does require turning the oven on (and if you have a small NYC apartment and no AC, I feel your pain), but some things are worth the effort. Or the (minimal) pain involved. The best sweet and tart flavors of current Greenmarket offerings balance each other out in this simple dessert. I'm not a fan of dumping tons of sugar into my desserts, so I stuck with a meager amount of brown sugar for my topping, and used agave nectar in the filling. I started making the filling as I would a compote- with a finicky oven, I thought it would be best to soften the rhubarb slightly before baking it, but if your oven is less temperamental than mine, you can just skip this step and bake as you would a normal crisp.
* 2 lbs. rhubarb, stalks washed and cut into 1 inch pieces
* 2 apples, cored and diced
* 2 tbsp. agave nectar
* 2 tbsp. water
* 1 cup all purpose flour
* 1/2 cup rolled oats
* 1/4 cup brown sugar
* 1/2 tsp. cinnamon
* 1/4 cup softened butter or Earth Balance
1) For the crisp topping: combine flour, oats, brown sugar, cinnamon, and butter in a mixing bowl. Using your hands, crumble the mixture into pea sized pieces. Set aside.
2) For the filling: In a heavy saucepan, mix the rhubarb, agave nectar, and water, and bring to a boil over medium-high heat. Cook for 5 minutes, or until ingredients have thickened slightly, and rhubarb is just softened. Remove from heat, and stir in diced apple.
3) Preheat oven to 375. Lightly grease a baking dish or pie plate. Pour the apple-rhubarb mixture into the prepared dish, spreading evenly across dish. Lightly sprinkle the crisp topping over the fruit mixture. Bake for 20 to 30 minutes, or until topping has browned.
Allow several minutes to cool, and serve with some vanilla tofutti!