This particular rhubarb recipe? Outstanding. It's in my top three of all the recipes in the book. It's in my top five of my favorite fruit desserts ever. It combines some of the best flavors in the world - rhubarb, strawberry, ginger (two forms), almond and oats. I've made it a number of times before, and I was very happy to make it again.
Just look at that delicious crust and the ruby fruit peeking out on the sides.
This is a pretty easy recipe. Essentially, you make a crumble that you press into the pan for the bottom crust and sprinkle over the top for the crisp. In the middle is juicy, succulent fruit. There is powdered ginger mixed in with the berries and crystalized ginger in the crust. The strawberries are cooked with a little sugar, water, and cornstarch to thicken. I cut down a bit on the sugar because my berries were pretty sweet. The recipe calls for walnuts, but I really like almonds with this one.
Lots of Dorie's recipes call for placing the baking vessel on a Silpat or parchment covered sheet pan. 99% of the time I ignore that instruction. The first time I made this, I ignored. And I learned very quickly that dripping sugar and fruit goo creates a nasty burning smell when it hits the heating element in the oven. Learn from my mistakes!
This one is a huge hit at my house. Everyone loves it - especially warm with a bit of vanilla ice cream. I am positive that we'll make this one again and again. I couldn't wait for this to really get cool, so it was a little sloppy in the bowl.
If I have it with yogurt, it's breakfast, right?
Thank you Sarah of Teapots and Cakestands for letting me revisit an old favorite.