The Rural Voice, 1983-06, Page 64Double -Crunch Rhubarb Crisp
Phis is the deluxe version of rhubarb
crisp.
CRUMBLE:
1 cup unsifted all-purpose flour
1 cup rolled oats
3/4 cup firmly packed brown sugar
1/2 cup melted butter
1/2 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp salt
SAUCE:
1 cup granulated sugar
2 tbs cornstarch
1 cup cold water
1 tsp vanilla
FILLING:
41/2 cups diced rhubarb, in '/2" pieces
Lightly butter a 9" x 9" cake tin.
Preheat oven to 350°F,
To prepare the crumble, combine the
ingredients in a large bowl. Mix thor-
oughly. Press half the crumbs over the
bottom and sides of the cake tin. Reserve
the remaining crumbs.
To make the sauce, blend the sugar
and cornstarch together in a small
saucepan. Stir in the water, mixing well
to eliminate lumps. Bring to the boil,
reduce heat, and cook until thick,
smooth and clear, about 5 minutes.
Whisk constantly. Remove from the heat:
add the vanilla.
Place the rhubarb over the bottom layer
of crumble, spoc 1 the sauce evenly over
the rhubarb and top with remaining
crumbs.
Bake for 1 hour, or until the top is a
golden crusty brown, the filling bubbles
up along the sides and the rhubarb is
tender.
Serve warm or hot with a bowl of
unsweetened whipped cream, a jug of
light cream or vanilla ice cream.
Yields 8 to 10 servings.
Rhubarb Custard Pie
Mix '/2 cup sugar and 1 tablespoon flour
and sprinkle over a single layer of
rhubarb in pie shell.
Custard:
Beat one egg and mix with about '/3 cup
sugar and 1 tablespoon flour. Add to one
cup of milk. Pour over rhubarb in pie
crust and sprinkle with cinnamon. Bake
at 400 F.
Other custard pies may not need as much
sugar depending on fruit.
Rhea Hamilton
Rhubarb Fool
An excellent dessert for late winter,
when the first hothouse rhubarb appears
on the market. This forced rhubarb has a
RURAL LIVING
mild flavour and a particularly pink colour
that looks attractive swirled through the
whipped cream. But don't neglect this
dessert during garden rhubarb time. Just
use the pinkest and most tender stalks.
4 cups finely chopped
rhubarb, in 1/2" pieces
1 tsp grated orange rind
1 tbs orange juice
1 cup granulated sugar
1 cup heavy cream
Place the rhubarb, orange rind and
uice in a heavy -bottomed saucepan over
low heat. Cover and cook 20 to 25
minutes, or until the fruit is tender. Stir
periodically and watch carefully, es-
pecially at the beginning, to prevent
burning.
Add the sugar; stir and cook just long
enough to dissolve the sugar. Blend,
process or pass through a food mill.
Cool, cover and chill the rhubarb thor-
oughly. This step can be done two or
three days before serving.
Just before serving, whip the cream.
Fold in the chilled rhubarb puree, leaving
swirled traces of cream and rhubarb.
Pour into a crystal or glass bowl.
Yields 6 servings.
STRAWBERRIES
OPENING MID -JUNE
I/kb
TO CARLOW
Benmiller
Church
PICKING
HOURS
Mon. till Fri.
9 a.m. till 7 p.m.
Saturday
9 a.m. till S p.m.
Closed Sundays
WEATHER
PERMITTING
Pick Your Own
at
benmiller
acres
Bring this ad
and receive
a FREE
BERRY HULLER.
CaII 524-7474
for
CROP INFORMATION
For picked berries
Martin's Market
524-8024
Please
NO CHILDREN
OR PETS
THE RURAL VOICE, JUNE 1983 PG. 63