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Recipe for family meals :

Rhubarb Crisp
 

This 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.

Being 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.

Ingredients

Filling:
2 pounds fresh rhubarb, cubed (about 8 cups)
1 cup sugar
1/4 cup water
1/2 teaspoon ground cinnamon

Topping:
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 cubes

Method

Preheat the oven to 350°F.

To prepare the filling:

  • In 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.
  • Set aside to cool slightly.

To 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.

To cook:

  • Spoon the rhubarb into a shallow 2-quart casserole and sprinkle the oat mixture evenly over the fruit.
  • Bake for 35 to 40 minutes or until the topping is browned and the fruit is bubbling hot.
  • Serve warm.

Serves 6

Martin James

 
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