Rhubarb Again, for a Spring Day

The fragrance of the lilacs in the vase on top of the refrigerator, the cinnamon-y smells from the oven, the thrill of actually having a little asparagus from the garden big enough to harvest-spring is again giving us a sensory overload, even in the house.

Not enough asparagus yet for any real recipe, but I can cut it, still uncooked, into a wonderful fresh tossed salad. (I still prefer raw asparagus anyway!)

On the other hand, the rhubarb is sprawling across its patch in the lawn. Mine is not as red as some varieties, but it still works fine for spring desserts--for other people, since I'm still not a fan.

I am baking for a friend who can eat very little dairy and has to stay away from fructose, so honey and even some fruits have to be avoided. Plain old sugar works fine, however, as do berries and rhubarb, so a rhubarb crisp will be fine.

Today's recipe uses a method I hadn't tried before, preparing a cornstarch thickened sauce to spread over the fruit before baking, a little extra step that has given a juicy but not too runny filling.

Fructose-free Rhubarb Crisp

4 c diced rhubarb
1 to 2 c diced strawberries

3/4 to 1 c sugar, depending on the sweetness you desire
2 T cornstarch
1 c water
1 t vanilla

Topping:
1/2 c packed brown sugar
1/2 c flour
2 T oil plus 2 T butter OR 1/4 c margarine
1 1/2 t cinnamon
3/4 c rolled oats

1. Mix the fruits and spread in a 7 X 11 (OR 9 inch square) baking dish.

2. Stir the sugar and the cornstarch together in a small saucepan until evenly mixed. Stir in the water. Cook over medium to high heat until translucent and bubbly, stirring frequently. Remove from heat and stir in the vanilla.

3. Pour the cornstarch mixture over the fruit, mixing well.

4. Stir all the topping ingredients except the rolled oats until evenly mixed. Blend in the oatmeal and spread the topping evenly over the fruit.

5. Bake at 375 degrees for 35 minutes, until the fruit is tender and the crisp is bubbly and golden.

First Rhubarb, Stretched

Rhubarb and lilac and tree buds and all those other harbingers of spring are late here in Minnesota this year, so my three plants still had only a few still short stalks ready when I wanted to pick some for a coffee dessert today. No strawberries in the house to fall back on the many strawberry-rhubarb recipes either, but I did have a half package of strawberry gelatin left from earlier baking, so here is the result.

Rhubarb and Apple Crisp

Filling:
1 1/2 c sliced rhubarb
2 to 2 1/2 c thinly sliced apples--I used HoneyGold
1/2 package strawberry gelatin (about 1/4 cup)
2/3 c sugar
1 t cinnamon

Topping:
3T butter
1/3 c brown sugar
1 t cinnamon
1/4 c flour
1 c old fashioned oatmeal

1. Toss all filling ingredients together until well mixed. Turn into a greased 8 or 9 inch pie pan.














2. Cut the butter into the sugar and cinnamon until well blended. Stir in the flour and oatmeal until all is well mixed. Spread over the filling, being sure to cover all the fruit.















3. Bake at 350 degrees for about 45 minutes, until the fruit is tender and the mixture is bubbly. (Insert a knife in the center to test for the tenderness of the fruit.) If the topping browns too quickly, loosely cover with aluminum foil for the last 15 minutes or so.

Serve warm or cold. Serves 5 to 6.

More Apple Crisps

My trusty garage root cellar is continuing to serve me well, with apples, squash, potatoes and onions all still keeping well into February. With the garden raspberries and some half-price-after-Thanksgiving cranberries in the freezer, I have been able to do some experimenting with several kinds of apple crisp. The following two recipes are variations on the "fried apple crisp" in the post just below.I have posted at http://frugalfastfun.blogspot.com/2011/01/tarte-tatin-and-fried-apples.html.

(You can also find more on the basics of fruit crisps at
 http://frugalfastfun.blogspot.com/2011/08/fruit-crisps.html.)

Apple Cranberry Crisp

Fruit layer:

2 1/2 lb apples, cored and thinly sliced; do not peel

8 oz coarsely chopped or sliced fresh cranberries

1 1/3 c sugar

2 t cinnamon

1 T butter

Topping:

1/4 c butter, softened

1/3 c brown sugar

1 t cinnamon

1/2 t nutmeg

1/2 c flour

1/2 c coarsely chopped walnuts (optional)

1 c quick (not instant) oatmeal

Gently stir together all the apple layer ingredients, except the butter, together in a large heavy skillet. Turn heat to medium and stir occasionally as the sugar begins to melt and the apples and cranberries begin to cook. After about five to ten minutes, stir in the butter. Continue to cook until the apples are bubbly and just barely tender.

While the apples are simmering, combine all the topping ingredients and blend until crumbly.

Turn the hot apple mixture into a 10 inch round casserole dish or 9 X 13 baking pan. Spread the topping evenly over the top, covering the apples as thoroughly as possible. Bake in a 350 degree oven for 30 to 40 minutes, until bubbly and golden brown. Serves 8.

Apple Raspberry Crisp

1 1/2 lb sliced apples

8 oz raspberries (if frozen, allow to thaw slightly; include the juices in this recipe)

2/3 c sugar

1 t cinnamon

Topping:

1/4 c butter

1/2 c brown sugar

1/4 c flour

2 t cinnamon

1/2 t nutmeg

1/4 t cloves

1/2 c coarsely chopped walnuts OR sliced almonds (optional)

Spread apples in large non-stick skillet, sprinkle with sugar and cinnamon, and cook over medium heat, stirring occasionally, until the sugar is dissolved and the apple juices begin to caramelize. Add the raspberries (and juices if thawed), stir, and continue to cook until the apples are just tender.

Meanwhile, combine all the topping ingredients until crumbly and evenly mixed.

Pour the fruit mixture into a 9 inch pie pan (or 7 X 11 pan) and cover evenly with the topping. Bake at 350 degrees about 20 to 30 minutes until the fruit filling is bubbly and the topping is golden brown. Serve warm or cold.

Though I have not tried these recipes with strawberries or blueberries, my guess is that they could be easily substituted as well.