June 9, 2010

Rhubarb the Second

Ok, I have to do rhubarb again but just because our Whole Foods Production class presentation went so well today! My group made lentil chili, green salad with citrus-avocado dressing, firecracker cornbread and rhubarb crisp: guess which part I did? Here's the recipe -

Easy Rhubarb Crisp
2 pounds (6 medium sized stalks, trimmed and sliced into diagonal ¾ inch pieces)
½ fresh, organic vanilla bean with seeds scraped
1/2 cup brown sugar
¾ cup whole wheat pastry flour
1 stick cold unsalted butter (cut into pieces)
1 cup rolled oats
1/3 cup maple syrup
2 tablespoons whole wheat pastry flour
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon sea salt

1. Preheat oven to 400 degrees F. In a 9-by-9-inch glass baking dish, combine the
rhubarb, sugar, vanilla seeds and 1/4 cup flour; set aside.

2. In the bowl of a food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are pea-size. Add maple syrup, oats, cinnamon, nutmeg, flour and salt. Pulse to combine. Sprinkle over rhubarb.

3. Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with my new favorite whipped cream: beat 1 cup of very cold, heavy whipping cream on high for 3 minutes, then stir in 2 ounces of grand mariner liqueur and you will be happy forever!!

Original Recipe by Ginger Donald June 2010


  1. Yeah Ginger for being brave enough to try rhubarb again. Love the picture. What were the comments on your crisp? Have a great summer.

  2. The comments were, "yumm"! It was so good!!