Berry Rhubarb Crisp (Gluten-Free)
I love a good dinner party; I have just as much love for the day after a good dinner party.
If we can manage to do all the clean-up that night– as my OCD demands– then the day after a dinner party starts out just right: a clean-ish, clutter-free apartment, still warm from the glow of good friends and good food, and no obligation to cook anything on any kind of a schedule… especially if you are practically swimming in leftovers.
Paula and I had a dinner party on Saturday (we made tapas!), and I served a rhubarb crisp à la mode for dessert.
The following day we were able to bask in our clean-ish apartment and luxuriate in our leftovers, with one major exception: the rhubarb crisp had been thoroughly devoured the night before.
This struck me as absurdly tragic… in other words, I think I may have a bit of a rhubarb obsession.
One (valid) excuse to go to the grocery store later, I’d gotten my hopes up for buying a bright new bundle of the pink celery when tragedy struck again: not a stalk of rhubarb was left in the store!
Crestfallen, and beginning to panic a little about the shortness of the rhubarb season (and the fleetingness of life), I was not to be comforted. (Despite Paula’s best efforts with words and with strawberries.)
Paula then thought of calling our local farmer’s market-y produce store– where she’s on a first-name basis with the owner due to frequent kale and artichoke purchases– to ask if they had any rhubarb in. He responded that it was in high demand and hard to come by. This only amplified my panic.
Finally, she thought of calling a different grocery store, farther down the road. The one-sided phone conversation I heard went like this:
Paula: Produce department, please.
Paula: Hi, do you guys have any rhubarb?
Paula: Great; we’re on our way! (Hangs up.)
This was followed by:
Me: Did you just hang up on that guy without even thanking him?
(Yes, yes she did.)
Five minutes later I was loading up my basket with rhubarb in the other grocery store, and a produce guy, with a knowing smile, told me “you just called about that, didn’t you.”
He has probably secretly nicknamed me the crazy rhubarb lady.
My point is, if you have rhubarb in your farmer’s markets or grocery stores, you should buy it, eat it, and consider yourself lucky. (If you have rhubarb in your backyard, consider yourself even luckier!)
Not only should you buy it and eat it, but you should make this Berry Rhubarb Crisp in between.
For my dinner party Rhubarb Crisp, I used Mark Bittman’s recipe from the New York Times. It was excellent, and everyone loved (and devoured) it, but– dare I say it– this one is better.
Obviously, the addition of fresh strawberries and raspberries, roasted until they’re tender, sweet, and juicy, is only going to improve things… but this recipe’s crumble on top is better, too: I used more oats, more evenly distributed (roughly chopped) pecans, and almond flour instead of flour. (Despite finding almond flour somewhat frustrating to bake with in other contexts, I think crisps and crumble toppings are where it really shines.)
So basically, I took an already-perfect recipe and made it even more perfect in a different way.
Remember that life is short and rhubarb season, even shorter.
Print this recipe. (PDF)
Berry Rhubarb Crisp
(Adapted from Mark Bittman’s Rhubarb Crisp.)
~ 2½ – 3 lbs. rhubarb (about 5-6 cups, once chopped)
~ 2 Tbsp. fresh lemon juice
~ ¼ cup sugar
~ 10 oz. (2 cups) fresh strawberries, roughly chopped
~ 6 oz. (1½ cups) fresh raspberries
~ 6 Tbsp. cold butter, roughly chopped
~ ⅔ cup brown sugar
~ 2 Tbsp. turbinado sugar (or use more brown sugar)
~ ½ cup almond meal/flour
~ ½ tsp. cinnamon
~ pinch of salt
~ 1 cup oats
~ ½ cup pecans, roughly chopped
How to make it:
1. Pre-heat the oven to 375 degrees and grease a 9″ x 13″ baking dish with a little of the butter.
2. Peel away the stringy bits from the two long edges and the rounded side of the rhubarb, then chop into 1″ pieces. Toss the rhubarb in a large bowl with the lemon juice and sugar, then add the chopped strawberries and gently toss to combine.
3. Pour the rhubarb and strawberries into the greased baking dish, then scatter the raspberries over them.
4. Using a food processor, combine the butter, brown and turbinado sugars, almond flour, cinnamon, and salt by pulsing about 25 times until the butter is pea-sized. Then add the oats and pecans and pulse a few more times to mix everything together. Crumble the topping evenly over the fruit in the baking dish.
5. Bake for 45-50 minutes in the top third of the oven. Let cool for 10-15 minutes before serving. Best served warm with vanilla ice cream!
(You can bake the crisp ahead of time for a party– I’d store it covered in the fridge if you make it the night before– then to re-heat it, first bring to room temperature, then warm in a non-preheated oven as it pre-heats toward 350 degrees for 5-10 minutes.)
Print this recipe! (PDF)
Related recipe posts:
|Rhubarb Blood Orange Ginger Jam (& Sourdough Epi Baguettes)||Rhubarb Strawberry Birthday Galette||Skillet Cranberry Apple Crisp (Gluten-Free)||Apricot Almond Galette|