Rhubarb Crisp

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.

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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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