Rhubarb — the beautiful harbinger of spring
Memo to spring prop manager: Dogwoods are in bloom, crazy little snails are wandering all over the wet sidewalk, that special green that only appears in spring is on the hedges, the tree branches, every bush sporting new growth, and is painted with a wide brush all across the valley's spring grasses. Showers, gentle, teasing breezes, scent of lilacs, carpet of wildflowers, and rhubarb in the store — all is in place. Let spring begin.
There's more to rhubarb than strawberry-rhubarb pie, although that is reason enough to love rhubarb, the beautiful magenta harbinger of spring. As a less than competent pie crust baker, I love this crisp by Mark Bittman. Combine rhubarb with a little sugar, some lemon or orange zest and juice, and whip up the crisp topping in a food processor — nearly effortless goodness.
Rhubarb Crisp — Mark Bittman
Ingredients: for 6-8 servings: • 6 Tablespoons cold butter cut into small pieces, plus, more for greasing the pan
• 2 ½ — 3pounds rhubarb, trimmed, tough strings removed, and cut into 1 ½-inch pieces (about 5-6 cups)
• ¼ cup white sugar
• 1 Tablespoon orange of lemon juice
• 1 teaspoon orange or lemon zest
• ¾ cup brown sugar
• ½ cup all-purpose flour
• ½ teaspoon cinnamon, or to taste
• Pinch salt
• ½ cup rolled oats
• ½ cup pecans
Preparation:
Heat oven to 375°. Grease an 8- or 9-inch square baking dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
Put the 6 Tablespoons butter in a food processor along with the brown sugar, flour, cinnamon, and salt, and pulse for about 20-30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
Crumble the topping over rhubarb and bake until golden and beginning to brown, 45-50 minutes.