Rhubarb Crisp
Extract from From Lynda’s Table © Lynda Booth 2013
When does a crumble become a crisp?
I’m not sure. Probably when it’s made by Americans. American friends such as Kris and Annie often give me crisps, which usually include nuts (almonds, hazelnuts or pecans) and cinnamon.
The nuts are chopped finely so that they add texture and flavour. The bubbling juices of the fruit will then ooze through the crumbly topping to be savoured with each spoonful.
To prepare the Rhubarb Crisp
Equipment: A 30cm x 20cm ovenproof dish
Preheat the oven to 180°C, 160°C Fan, 350°F, Gas 4.
To Make the Topping
Place the flour in a bowl. Chop up the butter very finely and rub it into the flour until it resembles fine crumbs. Add the sugar, oats, pecans, cinnamon and a grating of fresh nutmeg. Mix all the ingredients together.
To Make the Filling
Mix the sugar and flour together in a large bowl. Chop the rhubarb sticks into chunks. Mix the sugar and flour together and put into an ovenproof dish. Sprinkle the crisp on top.
Bake in the oven for about 40 minutes, until the fruit is tender, beginning to bubble up and the topping is pale golden. Test the fruit with a skewer or with the point of a knife to see if it’s ready. Serve hot with whipped cream or ice cream.
Ingredients
Serves 6
150g caster sugar
15g plain flour
750g rhubarb
whipped cream, to serve
For the Crisp Topping
130g plain flour
100g butter
100g light brown sugar
90g porridge oats
30g pecans
½ tsp ground cinnamon
grating of fresh nutmeg
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