Alison's Lunch

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rhubarb crisp

rhubarb crisp

When the rhubarb is coming on strong, it’s time to take decisive action. This recipe is based on one from Deborah Madison’s Vegetarian Cooking for Everyone.

half or all of the recipe of the crisp topping, below (to your taste)
10 heaping cups rhubarb, sliced into 1-inch pieces
2 cups sugar
¼ cup flour
1 teaspoon ground cinnamon
a small pinch of ground cloves (don’t go overboard here)

1. Preheat the oven to 375 degrees. Make the topping and set it aside.
2. Combine the rhubarb with the sugar, flour, and spices. Coat a large gratin dish with oil or non-stick spray. Pour the fruit into the dish.
3. Bake, uncovered (without the topping), for 30 minutes. Remove from the oven. (You can do this step earlier in the day if you’d like.)
4. An hour or two before you’re ready to eat the crisp, sprinkle the topping evenly over the fruit. Return to the oven and bake for 25-30 more minutes, or until the juices from the fruit are bubbling and the topping is brown. Serve hot or warm.

rhubarb-apple crisp

half or all of the recipe of the crisp topping, below (to your taste)
1 ½ pounds apples, peeled and cored
2 pounds rhubarb, diced into 1-inch pieces
1 cup sugar
¼ cup flour
1 teaspoon ground cinnamon
a small pinch of ground cloves (don’t go overboard)

1. Preheat the oven to 375 degrees. Make the topping and set it aside. Dice the apples, then put them in a bowl and toss with the remaining ingredients. Pour the fruit into a 2-quart gratin dish.
2. Bake, uncovered (without the topping), for 30 minutes. Remove from the oven.
3. An hour before you’re ready to eat the crisp, sprinkle the topping evenly over the fruit. Return to the oven and bake for 25-30 more minutes, or until the juices from the fruit are bubbling and the topping is brown. Serve hot or warm.

crisp topping

This recipe makes enough for 1 heavily-topped crisp, or 2 lightly-topped crisps. Make this recipe, and if you like a light topping, use half and freeze the rest until you want to make another crisp. Or use the whole amount of topping on one crisp.

Another note: the Loriva walnut oil is really fantastic; it’s roasty and toasty-tasting and very rich. Don’t bother using refined walnut oil, because it doesn’t have much flavor and the recipe won’t be nearly as tasty. Use butter, instead. If you don’t want to use walnuts, replace the nuts with an additional ½ cup of rolled oats.

6 tablespoons Loriva toasted walnut oil or melted butter
½ cup brown sugar, packed
2/3 cup flour (whole wheat or white flour—whichever you prefer)
1 cup rolled oats
½ cup chopped walnuts
¼ teaspoon sea salt or kosher salt
½ teaspoon nutmeg
1 teaspoon cinnamon

Combine all ingredients so you have a crumbly, moist mixture.