| Yield | 6 |
|---|---|
| Recipes | Crisps |
| Yield | 6 |
|---|---|
| Recipes | Crisps |
Rhubarb Crisp
12 tbsp chilled unsalted butter, cut into small pieces, save paper to butter ramekins
1 cup plus 1 1/2 tbsp all-purpose flour
1/2 cup light brown sugar, firmly packed
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp kosher salt
1/2 cup rolled oats
6 cups rhubarb, 2 poundsor 6 large stalks, cut into 1/2 inch pieces
juice from 1 orange
1 tsp grated orange zest
1 tsp vanilla extract
1 cup sugar
2 tbsp corn starch
HEat oven to 375 degrees, Use butter paper to butter six 8-ounce ramekins or a 2 1/2 quart shallow casserole and set aside. In a food prosessor, place the flour, brown sugar, cinnamon, nutmeg, salt, and oats. Pulse ingredients twice. Add butter and pulse until mixture comes together in clumps; set aside.
In a large bowl, combine rhubarb, juice, zest and vanilla. In a small bowl combine sugar and cornstarch, then combine with rhubarb mixture. Stir. Pour 1 cup rhubarb mixture into each ramekin, and top with 1/2 cup crumb mixture. Bake for 30 minutes for ramekins and 40 for casserole. Transfer from oven to a cooling rack. Let cool slightly before serving.