Tuesday, August 05, 2008

Rhubarb-Plum Crisp

No profound musings today, just dessert - which is really the important part anyway, right?

This rather uninspiring picture is none other than......

Rhubarb-Plum Crisp

2/3 cup old-fashioned oats
2/3 cup packed brown sugar
1/2 cup all purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup coconut oil (NOT melted, if it's liquified, chill until the consistancy of butter)
1/2 cup almonds, whizzed coarsely in food processor but NOT ground into flour

4 cups sliced fresh (or frozen and thawed) rhubarb
6 large purple plums, sliced or chopped (I leave the peel on)
1 cup sugar
2 tablespoons quick-cooking tapioca
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
Pinch of ground nutmeg

Heat oven to 375 degrees.

First make the topping:
Combine first 5 ingredients in medium bowl. Add coconut oil, and cut in using pastry blender or rub with fingertips until mixture begins to clump together. Mix in almonds. (Can be prepared 3 hours ahead. Cover and chill.)

Combine all ingredients in large bowl. Let stand 1 to 3 hours.

Oil 9 - 12 glass baking dish. Transfer filling to prepared dish. Sprinkle topping evenly over filling in dish, covering completely.
Bake until fruit is tender, juice bubbles around sides and topping begins to brown slightly, about 40 minutes. If it doesn't brown enough, remove crisp from oven. Preheat broiler. Broil just until topping is crisp and golden, but WATCH CLOSELY!!! Transfer to rack and cool about 30 minutes.


aTxVegn said...

Oooh, it's just beautiful! Thanks for the recipe.

Love your new header!

Bianca said...

I really outta break down and buy some rhubarb. I've eaten once or twice in pies that other people have made, but I've never worked with it myself.

Love the new banner!

Celine said...

love me some 'barb. and yes, dessert is the most important meal of the day. really.

Catherine said...


jelymo said...

that looks good. i've always been afraid of cooking with rhubarb because ain't it poisonous? i also like the banner too.

Tofu Mom (AKA Tofu-n-Sprouts) said...

Rhubard stems are fine, the LEAVES are toxic but not lethal to humans, containing high amounts of oxalic acid; but you'd need to eat about 5 POUNDS of them, cooked, to have any effect.

Mihl said...

Yes, dessert is the most important thing, especially if it's as beautiful as your crisp. I would have never thought of pairing rhubarb and plums, that sounds so nice.

Justin Fox Burks and The Wife said...

Rhubarb grows like crazy up where you are. The wife went to visit her sister in seattle and came home with a suitcase full of homegrown rhubarb. it is great in pies, but it is also great in a drink. boil a few stalks in water till they break down, then strain. Allow to cool, add lime and sugar and tequila, rhen you have yourself a rhubarb margarita.

Yvonne said...

wait! bake at what temperature?? did i miss that bit? sorry if i did!

Tofu Mom (AKA Tofu-n-Sprouts) said...

Oh goodness! Bake at 375. Sorry, I'll edit.

Oh, and I am sooooooo gonna try me a rhubarb margarita!

esther said...

yummieeeee! gonna try thos one, as soon as I got the right ingredients!

Cynthia said...

Lovely texture and flavour.

Chelsea said...

I don't think that picture is uninspiring at all! It made my mouth water... :)

Katy said...

I totally agree! I would take dessert over profound musings any day!

That crisp looks awesome!

Peggy said...

Mmm, looks delish! My friend has a bounty of rhubarb in her garden so I'll totally send her a link to this recipe :)

VeganLinda said...

I think it looks great. I will have to make this the next time we have some rhubarb.

Katie said...

That looks AMAZING! I always wonder what to do with rhubarb!


Sophie said...

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