recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
2 pounds fresh rhubarb, cubed (about 8 cups)
1 cup sugar
1/4 cup water
1/2 teaspoon ground cinnamon
1/2 cup old-fashioned rolled oats
1/3 cup unbleached all-purpose flour
2 tablespoons light brown sugar
2 tablespoons chopped walnuts
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of baking powder
Pinch of salt
3 tablespoons chilled unsalted butter, cut into
the oven to 350°F.
prepare the filling:
a shallow, non-reactive saucepan, combine the
rhubarb, sugar, water and cinnamon and cook
over medium heat for about 15 minutes, stirring
occasionally, until the mixture is thickened
and the rhubarb is softened.
aside to cool slightly.
prepare the topping:
Combine the oats, flour, sugar, walnuts, cinnamon,
nutmeg, baking powder, salt and butter in the
bowl of a food processor and process for about
40 seconds until crumbly.
Spoon the rhubarb into a shallow 2-quart casserole
and sprinkle the oat mixture evenly over the
for 35 to 40 minutes or until the topping is
browned and the fruit is bubbling hot.