Wednesday, June 15, 2011

Gingered Rhubarb Apple Crisp

My rhubarb is ready for harvesting! Since I have a few apples left from the other week's harvest box, this recipe looked good to try. I got it from a site dedicated to rhubarb, The Rhubarb Compedium.

Gingered Rhubarb Apple Crisp


2 c Diced rhubarb
3 lg Apples,peeled, cored and Sliced
1 c Sugar
1 tb Minced crystallized ginger
1 tb Flour


1/2 c Flour
1/2 c Brown sugar
4 tb Butter, cold, cut into Chunks
1/2 tsp Ground ginger
1/2 c Oatmeal


Place rhubarb, apples, 1 cup sugar, crystallized ginger, and 2 tablespoons flour in a large bowl and toss well. Turn into a greased 9" pie pan. Combine topping ingredients in a bowl and mix with a pastry blender until crumbly. Spread crumb mixture over rhubarb and apples and bake at 350F for 45-50 minutes, until fruit is tender and topping is browned. Serve warm...

**Shown with frozen rhubarb yogurt on top. Could have also been good with vanilla ice cream or cream. I would reduce the sugar next time- I thought it was a tad too sweet.

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