Rhubarb is ready for the picking and turns this crisp into a wonderful dessert.
I love when late spring gives way to summer and the Farmers Markets everywhere gain many colorful fruits and vegetables. Green stalked rhubarb turning into deep crimson red with the help of the heat of the sun liven up the market stands these days. It’s a pleasure of the eyes first and of the bellys after when, once brought home, you create a dessert that will give out its amazing flavour in beautiful combination with other fruits. Like in this lively and lovely Apple Rhubarb Crisp.
Since we used all the strawberries to make the Strawberry Ice Cream, to make this dessert we used what was in our fruit basket and pantry: apples and rhubarb from our usual saturday visit at the Strathcona Farmers’ Market, pineapple, few raisins and granola. The idea of a crisp came almost immediate, something fresh, smooth yet crunchy, with a vibrant taste, thus creating an Apple Rhubarb Crisp.
The colors are so vibrant and cheerful, the taste cannot but mirror that. I am already drooling in anticipation of having a bowl of warm crunchy crisp topped with a dollop of vanilla frozen yogurt.
The sweetness of the apples and raisins well combines with the tartness of the rhubarb and pineapple. It is slighly sweet, which is something that I prefer in my desserts, it has a nice crispy granola and a sugar topping. The vanilla frozen yogurt (or vanilla ice cream as you wish) adds the creaminess and nicely cools the crisp enough so that you can eat it even though it is piping hot. I couldn’t resist and dig in right away. Delicious!
Hope you try it and enjoy the comfort of this dish.
Song of the day, the amazing: “Somebody to love”, by Queen and George Michael.Print
- 5 stalks rhubarb diced
- 2 ambrosia apples
- 3 slices pineapple
- 1 tbsp canola oil
- 1/4 cup cane sugar
- 1/4 cup spelt flour
- a handful raisins
- 3 cups granola
- 1/4 cup semisweet chocolate chips
- 1/4 cup butter
- Cut up rhubarb, apples, pineapple into small cubes.
- Place cubed fruit into a pan with canola oil and a dollop of butter.
- Saute for about 10 minutes until juices are releasing.
- Preheat oven to 385 f
- While fruit is cooking in a bowl mix granola, flour, cane sugar, raisins, and semisweet chocolate chips.
- Melt butter and mix into dry ingredients.
- Take fruit and layer onto the bottom of a 12 x 12 inch baking dish.
- Slowly and evenly sprinkle granola mix on top of fruit.
- Finish with a dusting of cane sugar.
- Bake in oven for 35 minutes until top is crispy and golden brown
- Serve with a nice scoop of frozen vanilla yogurt or an ice cream of your choosing.
- Serving Size: 8 servings