The Hubbub about Peach-Rhubarb Crisp
Ever wonder what to do with rhubarb — that rosy, celery-like vegetable spotted at farmers markets? It's often paired with strawberries in early summer, but rhubarb also goes well with the peaches of August.
After purchasing rhubarb, first wrap the stalks tightly and store in the refrigerator. Do not eat the leaves! Rhubarb is tart and needs sweetening. When cooked with liquid, it turns into a jam-like sauce and adds tartness to crisps and pies.
Peach Rhubarb Crisp
- 3 cups peeled and diced peaches
- ¾ cup diced rhubarb (remove any blemishes)
- 2 tablespoon brown sugar
- ¼ teaspoon grated fresh ginger
- ½ teaspoon lemon lest
- 2 tablespoon orange juice
- Olive oil spray
- 1 cup oats
- ½ cup ground pecans
- 2 tablespoon sugar
- 1 tablespoon buttery spread
- 1 tablespoon olive oil
- Grated fresh nutmeg
- Preheat oven to 350°F.
- Mix peaches, rhubarb, brown sugar, ginger, lemon zest and juice in a bowl. Spread into the bottom of a 8-by-6-inch baking dish sprayed with olive oil spray.
- Mix oats, pecans, sugar, buttery spread and olive oil. Sprinkle oat mixture over fruit. Sprinkle with fresh grated nutmeg.
- Bake for 40 minutes. Serves 6.
- Make your own ground pecans in a dedicated grinder that is used for nuts and whole spices — never for coffee beans.
- Serve ¼ cup crisp with yogurt or vanilla ice cream.
Cindy Gay, RD, LD, recently retired from her job in health care. She serves as historian for the West Virginia Academy of Nutrition and Dietetics and blogs at Cindy's Health Meals. Connect with her on Twitter and Pinterest.