Email to Freya Friedman      

Recipe Categories: LadyFreya's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES COOKING_TIPS_AND_SECRETS CROCKPOT DESSERTS ETHNIC FISHandSEAFOOD ICE_CREAM_AND_FROZEN_TREATS MEATS PASTA POTATOES POULTRY PRESSURECOOKER SALADandDRESSING SIDE_DISHES SNACKS SOUPSandSTEWS TOP_SECRET_CLONE_RECIPES VEGETABLES

RHUBARB-APPLE CRISP




Source of Recipe


KING ARTHUR FLOUR Recipe Archives at kingarthurflour.com


Recipe Introduction


Oh, the ubiquitous rhubarb crisp. Everyone's got a recipe for it. And every time you bake it it's different, depending on the ripeness of the rhubarb, and where it was grown.

This recipe combines rhubarb and apples in about a 2 to 1 ratio, but it also works well 50/50 -- we tried it with 4 cups of each, using the same amount of sugar, and it was delicious.



Recipe Link: http://ww2.kingarthurflour.com/cgibin/htmlos.cgi/24152.39.26859810706013561996?

List of Ingredients




Filling:
6 cups (1 1/2 pounds) sliced rhubarb
2 1/2 cups (8 to 10 ounces) cored, peeled and sliced apples (about 3 large)
1/3 to 1/2 cup (1 1/2 to 2 ounces) King Arthur Unbleached All-Purpose Flour* OR 3 tablespoons Instant ClearJel(r) powder
1 1/2 cups (10 3/4 ounces) granulated sugar
1/4 teaspoon salt
1 tablespoon lemon juice or 1/4 teaspoon lemon oil

Topping:
3/4 cup (5 3/4 ounces) brown sugar
3/4 cup (3 1/8 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (1 7/8 ounces) thick oat flakes (rolled oats)
1/2 cup (2 ounces) chopped pecans or walnuts (optional)
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup (1 stick, 4 ounces) butter, softened

*The greater amount of flour will yield a thicker, more "set" consistency; the lesser, a more fluid sauce.

Recipe



Preheat your oven to 350°F. Heavily grease or butter a 9 x 9-inch pan or similar-sized casserole dish. Toss together the rhubarb, apples, flour or ClearJel, sugar, salt and lemon juice or oil. Spoon the mixture into the pan.

Note: if you're using ClearJel, whisk it with the sugar before tossing with the fruit.

TOPPING: Combine the sugar, flour, oats, nuts and spices, then cut in the butter until the mixture is crumbly. Sprinkle the topping over the rhubarb-apple mixture. Bake the crisp for 40 to 50 minutes, until the topping is golden brown and the filling is bubbly.

YIELD: 9 servings.

* * * * *

NUTRITION INFORMATION PER SERVING (1/9 of recipe, 198g): 434 cal, 15g fat, 4g protein, 25g complex carbohydrates, 50g sugar, 4g dietary fiber, 28mg cholesterol, 131mg sodium, 383mg potassium, 105RE vitamin A, 8mg vitamin C, 2mg iron, 93mg calcium, 75mg phosphorus.

* * * * *

This recipe reprinted from "THE KING ARTHUR BAKING SHEET" (Vol. XII, No. 3, Early Spring 2001 issue).

The Baking Sheet is a newsletter published six times a year by The Baker's Catalogue(r), P.O. Box 876, Norwich, Vermont 05055.

(The Baking Sheet and The Baker's Catalogue are both registered trademarks of The Baker's Catalogue, Inc.)