Sunday, May 17, 2009

Rhubarb Crisp

2 lbs rhubarb chopped into 1/2 inch pieces
1/2 cup Bill's Honey
1 1/2 cups all-purpose flour
1 cup brown sugar
4 ounces cold unsalted butter (1 stick) cut into 1/2 inch cubes.
1 cup sliced almonds

Preheat the oven to 400 degrees.

For the rhubarb base layer, place the 2 lbs of rhubarb into a 11 x 7 inch baking dish and stir in the honey. Then sprinkle 1/2 cup of flour over the rhubarb and stir to coat.

For the crisp topping, cut the butter into 1 cup of flour in a mixing bowl. Just use your fingers to rub the butter into the flour until pea sized chunks of butter remain. Then stir in the sugar and almonds. Sprinkle topping over the rhubarb base. Bake for 45 min to 1 hour.

Serving suggestions:
  • Serve with a scoop of Lopez Creamery vanilla ice cream.
  • Drizzle whipping cream over the serving of crisp.
  • If you are a fan of tart, dollop some plain yogurt on top.
  • Add 2 tbsps chopped crystallized ginger and 2 tsps powdered ginger into the crisp topping.
  • Add 1 tbsp chopped rosemary or 1 tbsp lavender buds into the rhubarb base layer.
Rhubarb coated in honey and sugar. (We don't have a 7 x 11 dish, so these two baking dish were our substitute.)

Almond crisp topping sprinkled on top of the rhubarb base. Note the visible chunks of butter.

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