Saturday, June 12, 2010

Rhubarb Crisp

Crisp is one of my favorite American desserts. I learned how to make it during my time working at Chez Panisse. I love the combination of textures between the soft fruit filling and the crispy topping. I also like how simple it is to put together with almost any kind fruit. The only secret to make it perfect is to use local fruits that are fresh and in season. This is my adaptation of a recipe by Lindsey Remolif Shere (former chez Panisse's pastry chef). I added orange zests, orange juice and brandy because I like how those flavors pair with rhubarb and intensify its flavor. I also substitute some of the sugar of the topping with brown sugar for a softer texture. I hope you enjoy it!


Rhubarb Crisp

Filling
- 2 pounds rhubarb
- 1 cup sugar
- 3 tablespoons flour
- zest anf juice of one orange
- 1 tablespoon brandy
- pinch salt

Topping

- 1/2 cup walnuts
- 1 cup all purpose flour
- 1/4 cup sugar
- 2 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- 1/3 cup butter, softened
- pinch salt


Preheat the oven to 350 degrees. Trim rhubarb and cut into 1/2" pieces. Place in a large mixing bowl and stir in sugar and flour. Add the orange juce, zests, brandy and salt and mix everything together. Let stand while you make the topping.



Spread the walnuts out on a baking tray and toast in the oven for about 10 minutes. Let them cool, and chop finely. In a mixing bowl, combine nuts, flour, sugars, cinnamon and salt. Cut the butter into small pieces, and work it with your fingers into the dry ingredients until the mixture is uniformly crumbly.


Pour the rhubarb mixture into a deep baking pan and spread evenly. Sprinkle with the topping.

Bake at 375 degrees for about 45 minutes. Serve with vanilla ice cream.


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