Spring is here! Spring is here!
How can I tell? Yesterday, I had enough rhubarb to make a small dessert! Yes!
I guess this is more of a crisp, as opposed to a crumble… I adore having oats in the topping, but I did use a small amount of baking powder. Gourmet says that a crumble is merely the British equivalent of a crisp. A bit more research indicates that they are practically the same thing, but us Americans like to add oats to the toppings of our crisps.
Any way you call it, this was delicious. Especially topped out of the oven with fresh whipped cream.
1/4 lb. butter (one stick)
1/4 c. brown sugar
dash of salt
1 c. flour
1/2 t. baking powder
1/3 c. oats
1 c. rhubarb, chopped
1 c. chopped strawberries
1/3 c. sugar (I used brown sugar)
1/2 t. cardamom
Combine all the ingredients for the filling ia pie pan or 8×8 baking dish. In a medium pot or bowl, melt the butter. Add the brown sugar and salt and whisk; stir in flour and baking powder until combined. Fold in the oats- you may have to use your fingers to get them mixed in and get a crumbly consistency.
Crumble the topping over the filling and sprinkle with sugar – I love the look of sparkly sanding sugar on top. Bake at 375 for 20-30 minutes, or until topping is golden brown. Serve with icecream or whipped cream.