I got two bunches of rhubarb in recent CSA shipments, so I decided to make one of the recipes they sent in the newsletter: ruby rhubarb ginger crunch! Unlike usual, I'm going to reproduce the whole recipe here.
- 4 cups rhubarb, chopped
- 1 cup berries (cranberries, pitted tart cherries, blueberries, or chopped strawberries)
- 1/2 cup sugar
- 1/2 cup honey
- 1/4 cup white flour or whole wheat pastry flour
- 1 tsp. vanilla extract
- 1/2 - 3/4 tsp. freshly grated ginger
- 1/2 cup white flour or whole wheat pastry flour
- 1/2 cup brown sugar
- 1/3 - 1/2 cup chopped nuts (hickory nuts, pecans, or walnuts)
- 4 tbsp. cold butter, chopped
- Combine rhubarb and berries with sugar. Let stand 15 minutes, tossing often.
- Heat oven to 350 degrees; grease a deep-dish pie pan.
- Add honey, flour, vanilla, and ginger to fruit; toss well. Spread in pan.
- Bake 20 min.
- Meanwhile, make topping: combine sugar, flour, and nuts. Cut in cold butter with pastry cutter or your fingers. Refrigerate while rhubarb bakes.
- When fruit has baked 20 min., sprinkle topping over it and continue to bake until bubbly, 30-40 min. longer.
- Serve warm with vanilla ice cream or vanilla yogurt.
This was really tart and tasty, like a strawberry rhubarb pie but without the crust. As you can see, the "crunch" on top didn't stay too crunchy - not sure if my batch was too juicy or what, but mine turned out pretty soupy. Still, it was really good. And a good way to use up a ton of rhubarb!