Friday, 26 May 2017

Rhubarb-Almond Crisp

Fruit crisps are so simple to make but such very satisfactory desserts. This one is particularly nice, with almonds and sherry. (If you don't want to use sherry, use some fruit juice instead but I have to say sherry and rhubarb really go together beautifully.)

We all agreed that this would have been amazing with some vanilla ice cream, but we managed to choke it down without it. It was a bit on the zingy side - I used the half cup of sugar in the rhubarb but if you prefer things a little sweeter you could add a bit more. I also didn't put in the minute tapioca and found it just a tad on the juicy side. I think it would help to add a bit, but if you don't have it, don't worry about it.

I think this topping would be lovely on other fruits too: apricots, peaches, plums, cherries, well yes all the stone fruits really, pears, blueberries... yes, okay; almonds go with most fruits. Note too that if you get the right oats this could be gluten free, if that matters to you.

6 to 8 servings
1 hour - 30 minutes prep time
plus a little time to cool

Rhubarb-Almond Crisp

Make the Topping:
1/2 cup Sucanat or very dark brown sugar
1 cup ground almonds
1 cup rolled oats
1/2 teaspoon salt
1/3 cup unsalted butter
1 teaspoon almond extract
1/2 cup chopped or sliced almonds

Mix the first 4 ingredients in a mixing bowl. Add the butter, which should be soft enough to work easily, and cut it into the mixture until it reduced to the size of small peas or smaller. At some point I tend to use my fingers to work it in; also sprinkle over the almond extract and work that in too. Mix in the chopped or sliced almonds.

Preheat the oven to 375°F.

Finish the Crisp:
6 cups sliced rhubarb
1/2 to 2/3 cup sugar
1/4 cup sherry OR apple cider OR orange juice
1 teaspoon minute tapioca

Wash, trim, and slice the rhubarb. Put it in a shallow 8" x 10" baking pan. Toss it with the sugar, sherry, and tapioca. Spread the topping evenly over it.

Bake for 25 to 35 minutes until the rhubarb is tender, the mixture is bubbling steadily around the edge, and the topping is lightly browned.




Last year at this time I made Leeks & Asparagus.

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