Another tasty dessert from Everyday Food’s book “Great Food Fast,” from the Kitchen’s of Martha Stewart. This dish is best served warm with ice cream on the side. The tart taste of rhubarb goes well with fresh strawberries or, like this recipe, strawberry ice cream. The book points out that though rhubarb is a vegetable, it is usually used in desserts or jams.
2 lb rhubarb
1 1/2 cups sugar, divided
3/4 cup flour, divided
1/2 cup (1 stick) unsalted butter, chilled, cut into pieces
1 cup rolled oats
1/2 tsp cinnamon
Strawberry ice cream, for serving, or vanilla (optional)
Preheat oven to 400 F
Wash and remove leafy ends of rhubarb. Cut into diagonal pieces 3/4 inch thick. Place in a 9×13 baking dish. Toss with 1 cup sugar and 1/4 cup flour.
In a food processor or chopper, pulse remaining 1/2 cup flour with the butter until the clumps are pea-sized. Add remaining 1/2 cup sugar, rolled oats, and cinnamon. Pulse just to combine. Sprinkle over rhubarb.
Bake until the rhubarb is tender and the topping is golden, 25-35 minutes. Serve warm with ice cream, if desired.
The recipe calls for 35 minutes, though mine was bubbly and brown at about 25 minutes, so cooking time will vary. The strawberry ice cream complimented the rhubarb well, the picture below shows my serving with a small scoop of strawberry and vanilla.
March 9th, 2008 at 9:06 pm
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