You’ll hear most people, including myself, get pretty excited about various Spring seasonals such as strawberries, asparagus, and even ramps. Yes, I’ve talked (or typed, or typed and talked, rather) about all of those in previous posts. And why shouldn’t I, right? They’re all sublime in their own way. Why, right this second, if you asked me, I could name at least 20 things to make with each of the above. And whether that’s true or not, you’ll never know because you are reading what I’ve already typed, rather than talking directly to me. So there. Put that in your pipe and smoke it.
And so this time, I’ve made a point to buy these pretty in pink rods during both weekend trips to the Green City Market. The strawberries were slim pickin’s by the time we made it there last week, so instead I made a crisp with rhubarb & apple which was super scrumptitious. The apples were nice and crunchy and the rhubarb just melted in your mouth. I don’t know that I’d pair rhubarb with granny smiths, but most any other apple variety will probably do – just not the tart ones unless you enjoy that scrunched up look on your face. I don’t.
For my bunch o’ rhubarb from this past weekend, I did have strawberries and whipped up some strawberry-rhubarb frozen yogurt. Next week though, I just don’t know what I’m gonna make. I’m thinking I might get some jars and stock up on preserves, or maybe make a tart although I’m a little tart-ed out, which should come as no surprise.
1 lb rhubarb, cut into 1″ pieces
2 Fuji apples, cored and diced
3 T tapioca
1/2 t cinnamon
1/4 t nutmeg
2/3 c granulated sugar
1 T orange zest
2 T orange juice
2/3 c all purpose flour*
1/2 c packed light brown sugar
1/2 c regular oats*
1/2 t cinnamon
dash of salt
6 T unsalted butter, cold and cut into small cubes**
Combine all ingredients for filling into medium bowl. Let sit 15 minutes. Pour into 13×9 baking dish.
Preheat oven to 375
Combine all ingredients for topping except butter. Cut in butter (with hands or pastry blender) until crumbly. Sprinkle topping over filling.
Bake ~30 minutes. Let sit 10 before serving.
*You can easily turn this into a gluten-free dessert by using gluten-free oats and gluten-free flour. Since you’re not using the flour to develop gluten, you won’t need other additives such as guar gum or xantham gum. Most Whole Foods stores stock both of these products, but they can also be ordered online.
**You can also make this as a dairy-free dessert by using margarine (many brands are dairy-free) or the Smart Balance spreads. I’d recommend the Smart Balance Lite over margarine any day. I’ve also heard Earth Balance brand is a good non-dairy substitute.