Thursday, May 13, 2010

Rhubarb Crisp

Featured Ingredient: Rhubarb

Springs iconic fruit (actually a vegetable botanically speaking) is now adorning rough-hewn tables at farmers’ markets coast to coast. A welcome harbinger of warmer days ahead.

From a nutritional standpoint, rhubarb is a good source of two bone-builders: vitamin K and calcium. And a diced cup has only 26 calories making it a very belly-friendly addition to a diet.

Rhubarb should normally be cooked with some sort of sweetener. Without a bit of the sweet stuff, rhubarb is often bracingly sour. It’s been dubbed the "pie plant" because the tart stalks make a divine pie filling when baked. But rhubarb figures well in a variety of desserts such as this take on classic rhubarb crisp.This would probably be also awesome with strawberries and a big dollop of vanilla ice cream. Bake up a batch and let me know how it works out for you.

Upside Down Apple Rhubarb Crisp

1/2 cup graham crumbs
1/2 cup walnuts, finely chopped
¼ cup pure maple syrup
1 rhubarb stalk, finely sliced
½ apple, diced
2 tablespoons brown sugar
1 teaspoon ginger, finely chopped
½ teaspoon cinnamon
Juice of ½ lemon

Preheat oven to 350°F. In a bowl, combine graham crumbs, almonds and maple syrup. Mix until everything is moist. Divide graham mixture among 6 medium greased muffin tins and press down until flat. In the same bowl, combine rhubarb, apple, brown sugar, ginger, cinnamon and lemon juice. Place and even amount of the rhubarb mixture on top of the graham crust in each of the muffin cups. Place in oven and bake for about 25 minutes or until the fruit has softened. Let cool before unmolding. To unmold, gently guide a butter knife around the edges of the muffin cups and lift carefully.

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1 comment:

I love hearing from fellow muffin tin fans, so let me know what is on your mind.