Rhubarb Crisp

High in fiber, calcium, vitamin C and vitamin A, and rich in cancer fighting polyphenols; rhubarb makes a delicious fruity and tangy crumble. Look for thin and deep red coloured stalks of the field variety.
Rhubarb freezes great as well, just chop and store in an airtight bag or container for up to 6 months. Just be sure not to eat the poisonous leaves!

Rhubarb Base

4 cups chopped rhubarb
Lemon zest of 1 organic lemon
2 Tbsp finely grated fresh ginger
1/2 cup local honey
1/8 cup spelt or kamut flour

Crumble Topping

2 cups rolled oats
1/2 cup spelt or kamut flour
3/4 cup chopped pecans or walnuts
1/2 tsp ground cinnamon
2 Tbsp finely grated fresh ginger
3/4 cup cold organic butter, cut in small cubes
1/2 cup maple syrup or local honey
pinch of sea salt

  • Pre-heat oven to 350 F
  • In a large mixing bowl whisk together lemon zest, ginger, honey and flour. Add rhubarb and stir to coat evenly. Pour rhubarb mixture in baking pan (9-by13-inch).
  • In another mixing bowl combine crumble toppings using a pastry cutter, two knives or your fingers to cut in the butter to the mixture.
  • Sprinkle rhubarb mixture with crumble topping.
  • Bake crumble until the filling bubbles up around the top of the baking dish and the topping turns golden brown, about 30-40 minutes.

Posted on Monday May 30, 2011 by Kerri Cooper