Tuesday, June 8, 2010

Rhubarb Crisp

I have been seeing rhubarb all over the place and been wanting to make something with it. Being that Lauren doesn't eat pies or thing to that nature I never made one until now. With my parent coming in last weekend and my dad being a big fan, I thought I would give it a whirl. I was all set to make a pie and then I came upon a rhubarb crisp recipe over at Food, Fitness, and FreshAir. I used her recipe, made a few tweaks, and veganized it (which wasn't very hard).

Local rhubarb.


I will say my dad's only criticism was that the crisp could be a little bit tarter. He has been around the block with rhubarb and being a rhubarb virgin myself, I will gladfully take this advice. So for next time Im going to cut the brown sugar in the topping as well as the filling a bit.




So onto the recipe.

I would start with the topping and get that done first.

-1 cup whole wheat pastry flour
-1/3 cup oats
-3/4 cup brown sugar
-1/8 teaspoon salt
-1/4 teaspoon cinnamon
-6 tablespoon earth balance (melted)
-1/4 cup pecans (I used halves and pieces for the nuts)
-1/4 cup walnuts

Mix all the ingredients except the butter until everything is combined. Then stir in the melted butter. Place combined mixture into the freezer while you work on the filling. At this time preheat the oven to 375F.

-2 pounds rhubarb, sliced
-1 pint of strawberries, sliced
-1/3 cup cane sugar (could use bit less if wanted more tart)
-1/4 cup whole-wheat pastry flour
-1/2 teaspoon vanilla extract
-1/2 teaspoon orange zest
-1/4 teaspoon cinnamon
-1/4 teaspoon salt

First slice the rhubarb and strawberries and place into a large mixing bowl. Place the rest of the ingredients into the bowl and combine. I personally used my hands to incorporate all the ingredients but im sure you could use a spatula. Next pour the combined filling into an 8 x 8 baking dish and spread the topping on to cover the top. Bake in oven for 40-45 minutes or until he topping starts to crisp and the filling starts to bubble. I let it rest for 10-15 minutes and served it with Almond Dream ice cream.

Filling combined waiting for the topping.


Trying to hold off from attacking the crisp to take a few photos first.


I love the contrast between a hot dessert and the cool refreshing-ness of ice cream. Yum!



kellywhitephillips said...

Looks rustic and summery. Pies used to be my specialty - especially tofu-based cream pies. Though it's been some time since I've had the urge to turn one out. Remind me to make one soon!

The Kuntrageous Vegan said...

I'm a rhubarb virgin!!

Eric said...

Well once you are a lot less busy we can have some pie shares so I don't have to eat all of these things alone :)

Get on it! I was too.. rhubarb is a thing of beauty though haha.

scargosun said...

YUM! I am surprised that we have not gotten rhubarb in the CSA this year I got it for like 3 or 4 weeks in a row last year. The crisp I made was rhubarb only. Instead of lowering the brown sugar, maybe try more rhubarb and less strawberries for more tartness. :)

Bianca said...

I've only had rhubarb in pies, but I soooo wanna eat this! I can't believe Lauren doesn't like pie!!

Lauren said...

There is a good chance your mind would be blown by the amount of food I do not like.

Jess - The Domestic Vegan said...

My parents have a rhubarb plant in their yard so I am lucky enough to get free, organic rhubarb to my heart's content! :)

I just made a strawberry rhubarb crisp last week! Yours looks so delicious, and the photos are gorgeous.

Alex @ IEatAsphalt said...

Holy that looks amazing. My grandmother made strawberry rhubarb pies when I was younger, man those were the day.

Jackie said...

There was a recipe in NYT a couple of weeks ago for rhubarb crisp. It sounded really good but I'm lacking the motivation to bike through this ridiculous ATX weather to get ingredients.

FoodFitnessFreshair said...

Looks like it turned out great! Love that you veganized it as well!