RHUBARB CRISP

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