Sunday, November 14, 2010

Rhubarb Crisp

I normally don't like anything sour but I strangely have a craving for it once in a while..The other day while I was doing some food shopping, I spotted packs of rhubarbs on a shelve and abruptly felt like eating I simply grabbed 2 packs of them without any idea of what to do with it but I knew it wouldn't be that hard to come up with something nice !!

Back home, I looked at my recipes'file and surprisingly found many of rhubarb recipes which some were made and some have been left I opted to try for something new and my choice was from one of sources I could always rely on!

What I like about the recipe is that it doesn't call for much sugar used in the rhubarb filling like the method is quite simple. Anyway, I ended up modifying the recipe a bit and fortunately, the final outcome was not consequently effected ! Instead, it came out wonderfully and tasted just like the way I expected it to be..heaven !!

Rhubarb Crisp (adapted from here)

170 g cold butter, cut into small pieces, plus more for greasing pan
2 1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)
1/4 scant cup caster sugar
1 tablespoon orange juice
a zest from one (medium) orange
1 scant cup brown sugar
1 cup all-purpose flour
1 scant tsp cinnamon
1/4 tsp salt
1 cup rolled oats
1/4 cup pecans

1. Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange juice and zest, and spread in baking dish.

2. Put the brown sugar, flour, oat, cinnamon and salt in a mixing bowl, rub in the butter until it looks like small peas and just begins to clump together. Add the chopped pecans and mix just to combine.

3. Crumble the topping over rhubarb and bake until golden and beginning to brown, 35 to 45 minutes. Served warm with cream or ice-cream.

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