Monday, August 2, 2010

Ruby rhubarb ginger crunch

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
  1. Combine rhubarb and berries with sugar. Let stand 15 minutes, tossing often.
  2. Heat oven to 350 degrees; grease a deep-dish pie pan.
  3. Add honey, flour, vanilla, and ginger to fruit; toss well. Spread in pan.
  4. Bake 20 min.
  5. Meanwhile, make topping: combine sugar, flour, and nuts. Cut in cold butter with pastry cutter or your fingers. Refrigerate while rhubarb bakes.
  6. When fruit has baked 20 min., sprinkle topping over it and continue to bake until bubbly, 30-40 min. longer.
  7. 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!

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