If fresh rhubarb is unavailable, try individually quick-frozen rhubarb in the freezer section.



                3   pounds                fresh or frozen rhubarb

          1 3/4   cups                    all-purpose flour

             3/4   cup                      old-fashioned rolled oats

             1/2   cup                      light-brown sugar (packed)

                1   teaspoon             cinnamon

             1/2   cup                      unsalted butter, cold, cut into pieces (1 stick)

             1/2   cup                      pecans, coarsely chopped

                1   large                    egg, lightly beaten

                1   cup                      sugar

                2   Tablespoons       crystallized ginger, chopped

                1   zest                     orange, finely grated

             1/3   cup                      fresh orange juice

                2   Tablespoons       cornstarch

                                                Crème fraîch or whipped cream, for serving


1.   Preheat the oven to 350° F.

2.   Cut the rhubarb stalsk into 1-inch pieces.

3.   Combine flour, oats, brown sugar and cinnamon in a bowl and cut in the butter with two knives until the mixture is crumbly.  Add pecans and egg, then toss with a fork.  Set aside.

4.   Combine rhubarb, sugar, ginger and orange zest in a 3-quart baking dish.

5.   Stir the orange juice and cornstarch together; toss with the rhubarb.  Spread the oat topping over the rhubarb and bake until golden and bubbly, 45 to 50 minutes.  Serve with crème fraîche.



Serves 8.

Per serving: 500 calories, 79g carbs, 7g protein, 19g fat, 55mg cholesterol.





Source: Parade magazine

            Sunday, March 16, 2008