Spring 2011 has been a long time coming. Our south central Montana region had 12 inches of rain in MAY, which is a record. Our average ANNUAL amount is around a mere 14 inches. The result is a very late start for planting in the fields as well as planting in the kitchen garden.
But hope "springs" eternal and we bravely set out 12 tomato plants yesterday and planted our chard and green been seeds. Stay tuned.
Perennials are the big beneficiaries of all this moisture. Peonies are robust, flax and poppies are in bloom, and the early bachelor buttons are blue. No asparagus! We haven't figured out what happened in our 15 year old bed. Rhubarb is lush with elephant ear sized leaves. So the obvious thing to do is use some of it.
Last season ( June 1, 2010, blog posting) we made rhubarb pie and demonstrated an easy food processor pie crust technique. Check it out for more detail on rhubarb handling. This season I'm watching calories, so will offer a healthier ingredient crisp instead. The additional benefit of "no crust" saves much time.
Prepare rhubarb first, then process topping. Preheat oven to 350 F.
FIRST STEP: FRUIT BASE for a 9" square baking dish of crisp
Place in a 2-quart bowl and toss well:
2 pounds rhubarb, washed, trimmed and sliced into 1/2 inch pieces
(approximately 6 cups of cut pieces--see photo)
Add 1 1/2 cups sugar ( white, brown, or combination of the two)
Add a scant 1/4 cup lemon or orange juice
Set aside while preparing topping for your crisp. The fruit and sugar will form a lovely syrup.
SECOND STEP: OATMEAL BASED TOPPING
Place in food processor (see photo):
1 cup old fashioned rolled oats
1/2 cup flour (white or whole grain)
1/2 cup brown sugar (best here, but white will do)
6 tablespoons cold butter, cut into pieces
1/4 teaspoon powdered vanilla (or 1 teaspoon liquid vanilla if you don't have powdered)
Options: Powdered ginger or powdered cinnamon may be substituted for vanilla.
Pulse until butter is evenly incorporated and the topping is a nice crumbly meal
THIRD STEP: Baking the crisp
Fill baking dish with the rhubarb mixture (see photo).
Cover fruit with oatmeal topping, handful at a time--spread evenly and pat lightly.
Place in 350 F oven and bake 45 minutes.
Remove, cool, and serve warm or room temperature
Those not counting calories or points or carbs, may desire to add cream or ice cream at service.
