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.
Per serving: 500 calories, 79g carbs, 7g protein, 19g fat, 55mg cholesterol.
Source: Parade magazine
Sunday, March 16, 2008