Rhubarb Hazelnut Crisp
Hello friends! It has been a very strange few days. As I type, Loretta is sleeping on the couch. We both fell asleep while watching cartoons this morning. Three hours later, she is still asleep. This is unheard of, and I fear we're getting hit with another round of sickness. Still neck-deep in grace, though. It so happened I don't have Milo today and we don't have anywhere we need to be. I can't remember the last time I fell asleep with one of my children. What a gift to wake up next to her and just lie there, a slight breeze coming through the window and a little gathering of songbirds doing their thing.
The other strange thing is that, for the first time, I am now distantly connected to one of the casualties in Iraq. Sarah, an acquaintance from church, lost her 20 year-old brother there this week in a non-combat incident, and I just can't stop thinking about her and her family as they grieve. I have been vehemently against the war from the beginning, but still grateful for all the men and women sacrificing everything to be there. The "Support Our Troops" signs generally carried by war supporters have always confused me. Of course we should be supporting our troops, but I don't support this war. Sam's death (and I did not know him) reminds me again that his war is real, and reminds me of the call on my life to promote peace.
On the home front, I am very slowly recuperating, still lethargic and almost zero appetite. In spite of that, several pounds of rhubarb were calling my name last night and I wanted to do something with them before it was too late. (Thank you, Bethany!) I have made countless crisps in my life--berry, apple, rhubarb, peach--and am a big fan of them. However, I've had lots that disappoint, mostly because I haven't gotten the topping crunchy enough. It ends up being more of a sog than a crisp, though still delicious.
I found this recipe in the Food Network Magazine that was at Phyllis' house when we visited. She may start hiding her magazines from me. As soon as we walk in, I switch into vacation mode, which means I start hunting for magazines. It's how I relax, keep myself from reading real things.
If you don't have hazelnuts, you could use pecans or walnuts, but the hazelnuts really put this over the top. And the crunch factor is mostly from melting the butter in the topping instead of using cold butter. This was my most perfect crisp ever, and the scribbled recipe is now in my official book. And if you have anyone in your life that is sad, lonely, or grieving, a crisp delivery wouldn't hurt. May God comfort and sustain you and your family, Sarah.
Rhubarb Hazelnut Crisp
Adapted from the Food Network magazine. I did 1.5 x this recipe because I had a deep 9x13 and I wanted it chock-full. If you do these proportions, your crisp will be a little shallower than what's in my photo.
For topping:
1 c. flour
1/3 c. oats
3/4 c. sugar
pinch salt
1/2 c. chopped hazelnuts
6 Tb. melted butter
For rhubarb:
2 lbs. chopped rhubarb
2/3 c. sugar
1/2 c. flour
1/2 ts. vanilla
zest of one orange (I didn't use, but it would be delicious)
Preheat oven to 350 and get out a 9x13 pan.
For topping, combine dry ingredients and nuts. Pour melted butter over the top and stir till clumps form. (Clumps are good!)
Toss rhubarb with flour, sugar, vanilla, and orange zest (if using). Put into pan and crumble topping over.
Bake for at least 45 minutes until bubbling. I baked mine for an hour because it was so huge.
June 3, 2009
Reader Comments (15)
This is going to seem a ridiculous question, but what's your preferred topping to fruit ratio? I see here it's about two pounds of fruit with about two cups of topping. I feel like you need some of the topping to help soak up the juice, but there needs to be enough that the top can be crunchy and lovely.
I also see that this recipe calls for quite a bit of flour with the fruit, and I've seen many recipes that only sprinkle a couple of tablespoons. I always thought that more flour is better because it helps solve the over-juicy thing.
I'm just rambling ...
I now have a very good reason to go get some rhubarb...! Yum!!!
Mmmm, that looks so good. I have never cooked with rhubarb, but this recipe sounds so wonderful, I must try it now. No more excuses for postponing.
You sound like a Crisp Expert, pds. Love it. I prefer more topping rather than less--you're right. You need some to soak up the fruit juices. Rhubarb is not as juicy as berries or peaches, but I still prefer to add enough flour to the fruit so it's not running all over my plate. I like it to sit upright.
I like the new search option!
Hi Sarah- so sorry you and your family have been sick! Loved your story about Loretta. Priceless moments. Food question...do you toast the hazelnuts ahead of time or not?
Hi Angie! No, I didn't toast the hazelnuts. Often when I'm using hazelnuts I do that thing where I toast them and then rub their skins off in a dishtowel. I thought about doing that here, and decided it was too hot to mess with the oven more. The skins weren't bitter at all and the nuts got plenty toasted being on top of the crisp. I am LOVING your blog, by the way.
Am so enjoying your blog. And I agree with you on the war.
Just put this in the oven while kids are all in bed (not napping, but in bed!) except mine is pears, lemon zest and almonds because I was using what I had in the true leftoverist spirit! I even used up three different cubes of butter to get the 6Tbs. I thought you would be so proud of me! Love rhubarb and hazelnuts- can't wait to try it again as written!
My hubby took one look at this and said he wished we had some hazelnuts and rhubarb. I may have to pick up some rhubarb this weekend, but in the true leftoverist spirit, I think I will use pecans that are in my freezer. Have company coming Monday and this would be perfect!
mmmmmm.....i think this will be emmett's birthday dessert. do you think it will be okay that his first birthday doesn't include cupcakes?
Delicious! I was lucky enough to use fresh from the garden rhubarb (I love in season recipes!) but didn't have enough, so I made a full 8x8 with a 3/4 recipe. I served it with coconut ice cream and the package deal was amazing.
OK, so my husband made this today and it was wonderful! He did add the orange zest and that added another layer of flavor. This will be made again. Thanks for the sharing the recipe.
I had a reply to this and it never saved. BOO. Anyway, I'm not much of a crisp maker except that I try once or twice a year, get frustrated, and leave it again until the following year.
It's almost as if I need someone who can experiment with these sorts of things and then post their findings on the internet for me to read. Geez, that'd sure be helpful.
It took a little longer than usual for the page to load but i'm happy i gutted it out.