Committee meeting working lunch, 5/3/12
Community meeting training dinner, 5/7/12
Adapted from The Minimalist
Crisps are a very easy dessert to make with any fruit* that’s available. If it’s not rhubarb season, you can substitute whatever is fresh in season, or you can use frozen fruit.
- 2 ½ to 3 pounds rhubarb, chopped into about 1-inch pieces (5-6 cups)*
- ¼ cup white sugar
- 1 tablespoon lemon or orange juice (take the zest off before you juice!)
- 1 teaspoon lemon or orange zest (grated peel)
- 6 tablespoons butter, melted, plus a little extra for greasing pan
- ¾ cup brown sugar
- ½ cup flour
- ½ cup rolled or quick-cooking oats (do not use instant oatmeal)
- ½ cup chopped nuts, any variety
- ½ teaspoon cinnamon, to taste
- pinch salt
Preheat oven to 375. Lightly butter a 8” x 8” or 9” x 9” baking pan.
In a large bowl, combine rhubarb, white sugar, and lemon or orange juice and zest. Stir to evenly coat the rhubarb with sugar, then pour into prepared baking pan.
In a smaller bowl, combine the melted butter, brown sugar, flour, oats, nuts, cinnamon, and salt. Mix together thoroughly, then sprinkle this topping over the rhubarb in the pan.
Bake for 40-50 minutes, until the topping is browned and the rhubarb is bubbling. Serve warm.
*Technically, rhubarb is a vegetable. But we all use it like fruit. And it’s easy to grow (read: nearly impossible to kill) in your garden.