Sunday, February 27, 2011

1 Blackberry Rhubarb Crisp

 This weekend, Gus and Wrigley were THOROUGHLY loved by seven kids and now can barely move they are so tired! They loved having a stick thrown for them in the pasture, cuddling with kids in the grass (or having the kids lay of top of them!), getting to go swimming and jumping off the dock, and getting a bath today before we said goodbye!
Yes, this is us taking a nap on the couch with Gus laying on top of us!
The other "popular" item of the weekend, besides Gus and Wrigley, was this Blackberry Rhubarb Crisp!
{Picture courtesy of Joy of Baking}
I was introduced to rhubarb a couple of years ago in the form of jam and Nate and I both love it. This weekend I wanted to make something "down home" but different. . . so I researched rhubarb recipes! It is going out of season but Central Market has rhubarb in the frozen section of the store.
1 cup (130 grams) all purpose flour
1/2 cup (105 grams) light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons (84 grams) cold unsalted butter,  cut into pieces
1/2 cup (45 grams) old-fashioned rolled oats
1 pound (454 grams) fresh rhubarb, cut into 1/2 inch (1.25 cm) slices (I used frozen)
2 cups fresh blackberries or raspberries
1/2 cup (105 grams) light brown sugar
1/3 cup (80 ml) orange or apple juice
1 tablespoon (10 grams) cornstarch (corn flour)
1 teaspoon pure vanilla extract

Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick cooking spray, a 9 inch (23 cm) deep dish pie plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) baking dish
Topping:  Place all the topping ingredients (flour, sugar, cinnamon, salt, butter, and oats) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done in a large bowl with a pastry blender, two knives or your fingertips.) 
Filling: Place the rhubarb and blackberries in a large bowl and toss with the brown sugar. 
In a separate bowl, whisk together the orange (or apple) juice, cornstarch (corn flour) and vanilla. Add this mixture to the rhubarb mixture and toss to coat. Transfer the fruit to your baking dish and sprinkle the streusel topping evenly over the fruit. Bake for approximately 30-35 or until the topping is crisp, golden brown and bubbly. Remove from oven and place on a wire rack to cool for about 30 minutes before serving.
Serve with softly whipped cream or vanilla ice cream.  Refrigerate leftovers and reheat before serving.
Makes 4 - 5 servings.
The CSN giveaway ends at midnight tonight! 
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