Thursday, May 8, 2008
Cardamom scented Rhubarb Strawberry Crisp
Oh joy, the rhubarb is ready to be pulled at the farm! It's really gorgeous this year, and I could hardly wait until it was finally mature. I came home with a large bunch a couple of days ago and have been debating on what to make. I decided to make a crisp, and naturally use some of our strawberries as well. I had seen Dorie Greenspan's recipe for Strawberry Rhubarb Double Crisp, in Baking with Dorie. I loved her idea of using some of the topping from the crisp as a crust hence the "double crisp". Cause that's the best part!! She uses crystallized ginger in her recipe which I didn't have on hand, but sounds great. I did have cardamom and wanted to try it in the crumble. I also thought that orange zest in the filling would be good. Lately I have been attempting to try baking with different flavor combos than just the ones I grew up eating. I don't know that using cardamom in rhubarb crisp is really going out on a limb, but it's a little different for me.
I used Dorie's recipe a a guide but made a few changes.
1 cup all-purpose flour
1 cup (packed) light brown sugar
3/4 cup old-fashioned oats
1/4 teaspoon ground ginger
Pinch of salt
1/4 teaspoon ground cinnamon
1/2 cup finely chopped walnuts
Pinch of cardamom
1 stick unsalted butter, melted and cooled
For the Filling:
1 pound (4-5 medium stalks) rhubarb, trimmed and peeled
3 tablespoons cornstarch
1/2 cup cold water
3 cups strawberries, hulled and sliced
1 cup sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/2 teaspoon orange zest
Center a rack in the oven and preheat to 350ºF. Put a nonreactive 9-inch square baking pan on a baking sheet lined with parchment or a silicon mat. I made half of the crisp in individual ramekins and put the rest into a small baking dish. Be sure to put them on the baking sheet because the crisp will cook out onto your oven!
Put the flour, brown sugar, oats, ground ginger, salt, and cinnamon in a large bowl and sift the ingredients through your fingers to blend them, be on the lookout for lumps in the brown sugar. Mix in the nuts and then pour over the melted butter. Using a fork, stir the ingredients until they are thoroughly moistened. Spoon half the mixture into the pan and pat it down lightly to form a thick crust. Set the remainder aside for the topping.
For the filling: Slice the rhubarb into 1/2-inch wide pieces and scatter them over the pressed in base. Dissolve the cornstarch in the cold water; set aside. Put the strawberries, sugar, and ginger in a medium saucepan and, with a fork, pastry blender, or potato masher, crush the berries. Place the pan over medium heat and, stirring occasionally, bring the mixture to a full boil. Pour the dissolved cornstarch into the pan and, stirring with a whisk, bring everything back to a boil. Keep cooking and stirring until the strawberry filling is thick and no longer cloudy, about 3 minutes. Pull the pan from the heat, and pour the filling over the rhubarb. Scatter the remaining crisp mix over the filling.
Slide the crisp into the oven and bake for 60 minutes for the large crisp, or about 35 for the individual ramekins, or until the topping is golden and the strawberry jam is bubbling up all around the edges. Transfer the pan to a rack and cool until only just warm or at room temperature. Serve with freshly whipped cream or your favorite ice cream.