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Basic Info

Title:

Rhubarb Crisp

Rating:

Source:

Adapted by Emily Battle from Martha Stewart Living

Notes:

I typically substitute low-fat yogurt for a good portion of the butter in crisp recipes. If nothing else, it makes me feel better about putting a big scoop of vanilla ice cream on the finished product.

Ingredients:

6 tablespoons cold, unsalted butter, cut into small pieces
6 tablespoons low-fat plain yogurt
1 cup plus 1.5 tablespoons whole-wheat flour
1/2 cup walnuts
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup old-fashioned rolled oats
2 pounds (six large stalks) rhubarb, cut into half-inch pieces (6 cups)
1 teaspoon grated orange zest
juice of one orange
1/4 teaspoon vanilla extract
1/2 cup granulated sugar
2 tablespoons cornstarch

Procedure:

1. Preheat oven to 375 degrees
2. Butter a 2.5-quart shallow casserole dish.
3. Combine flour, brown sugar, cinnamon, nutmeg, salt, walnuts and oats in the bowl of a food processor; pulse to mix.
4. Add butter, and pulse until butter is broken up into pea-size pieces.
5. Add yogurt, and pulse until mixture comes together into clumps; set aside.
6. In a large bowl, combine rhubarb, zest, orange juice and vanilla extract.
7. In a small bowl, combine sugar and cornstarch, and mix into rhubarb mixture.
8. Pour rhubarb mixture into casserole; top with crumb mixture.
9. Bake 40 minutes, or until rhubarb is tender when pierced with a fork.
10. Let cool slightly, then serve with vanilla ice cream.

Servings:

Cook Time:

50 minutes

Run Date:

2009/05/20