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Crisp, Rhubarb w/Buttermilk Ice Cream (D, TNT)
Source: Bon Appetit
Serves: 6

24 oz. fresh rhubarb, cut in 1/2" pieces (about 5 cups), see note
2/3 cup sugar
2 tablespoons all purpose flour
1 tablespoon unsalted butter, melted
1/2 teaspoon grated orange peel
1/2 teaspoon ground cinnamon

2/3 cup packed golden brown sugar
1/3 cup chopped toasted walnuts (I used pecans)
1/4 cup all purpose flour
2 tablespoons unsalted butter, melted
Buttermilk Ice Cream (click here for recipe)

Preheat oven to 375°F.

Mix all ingredients in a large bowl to combine. Divide mixture among six ramekins (I put the whole thing in a Pyrex dish). Place on baking sheet and bake 10 minutes (I baked it 20 because the rhubarb was frozen).

Prepare streusel. Crumble streusel over the rhubarb and bake until mix is bubbling and streusel is golden brown (about 15 minutes).

Serve crisp warm with Buttermilk Ice Cream (click here for recipe).

Poster's Notes:
I used a package of frozen cut rhubarb, and since it was only about 3 cups, I added 2 cups of cut fresh strawberries.

An upscale restaurant in our area, Asher, does unusual things with mundane ingredients. One of their signature desserts is featured in Bon Appetit this month. I've revised the recipe slightly. We had it this evening, and it received rave reviews from my guests. Every bit is gone.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A