 |
| Rhubarb Crisp |
I have a hard time with recipes. My mind moves quickly, and sometimes (most of the time), it's more interesting to use the strict set of guidelines and measurements - well intentioned though they may be- as a structural skeleton, or sorts. Guidelines, even.
For this project I've been trying hard to follow the recipes as written- within reason (didn't buy a loose-bottomed tart pan.) There's a fine line between a good modification and an overzealous idea gone horribly wrong. This week, for instance, I pan fried some zucchini and threw together a breading for it without tasting the mixture. One of the spice mixes I put in was mostly salt. The finished zucchini was so salty it was nearly bitter; I could feel my veins crusting over in the first bite. It was an utterly over-seasoned failure.
My most recent pie, I'm proud to say, was not quite so terrible. I made a few additions to the original recipe - and they turned out quite nicely. After buying oranges and lemons specifically for the pie, I was disappointed reading it only called for a few tablespoons of zest and juice... so I increased them. I also had some fresh rosemary left over from the Lumenocity picnic, so I sprinkled it on top of the rhubarb mixture, and like the plum crostata, the herbs brought out new flavors in the fruit. Recipe additions will be italicized below.
Just as recipe following and improv is a delicate balance, so also is the definition of "pie," apparently. I have a beef with the New York Times. When deciding to do this 20 Pies in 20 Weeks thing, I was under the impression that the desserts I'd be making would all have at least one crust, if not two, and be an exercise in creating pastry. Imagine my surprise when nearly half of the recipes listed in "20 Pies You Should Make This Summer" were not pastry crusted pies at all but instead crumbles, crisps, sonkers, and grunts? (Yeah, those last two are actually words for dessert.) When I tell people about the project and start listing the ones already made, they immediately object and rightly point out that a crostada is not a pie. You're really ruining my crediblity, NYT. Come on!
Anyway.
Last week I brought this Rhubarb Crisp along to a cookout with some new friends out in the burbs. The crickets chirped, the burgers sizzled right off the grill, and everyone was excited to try rhubarb. My mom's neighbor has an incredible garden, and each year harvests more rhubarb than she can handle. Mom blanched and froze three quarts for me, which really sped up the process. The crisp is an easy, delicious recipe. The topping comes together really quickly (and tastes a lot like oatmeal cookie dough), and my additions help distinguish this from your run-of-the-mill fruit crisp.
Rhubarb Crisp - modified from this recipe
Serves 8
Takes about one hour, largely unattended.
Here's what you need:
- 6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
- 2 1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)
- 1/4 cup white sugar
- Juice and zest from one lemon and one orange - can be lest if you don't want it to be as citrusy
- Leaves from 2 sprigs of fresh rosemary
- 3/4 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon, or to taste
- Pinch salt
- 1/2 cup rolled oats
- 1/2 cup pecans.
Here's what you do with it:
- Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish. Top with rosemary leaves.
- Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
- Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
No comments:
Post a Comment