IN THE KITCHEN
WITH JOHN ASH
This simple recipe is all streusel, no stress… Rhubarb crisp, the taste of summer
Rhubarb is one of the garden’s gifts of early summer. This simple crisp is a great way to enjoy it. u
I n a large saucepan over medium-high heat, combine the rhubarb, sugar, ginger and orange zest and simmer until the sugar dissolves into a syrup and the rhubarb is nearly tender, about eight minutes. Make the streusel topping: Add the flour, brown sugar, cinnamon and salt in the bowl of the food processor and pulse to combine. Add the butter and pulse until the mixture resembles very coarse crumbs with pea-sized blobs of butter. Dump the rhubarb mixture into a 6-cup gratin dish and sprinkle the flour mixture evenly over the top. Bake until the topping is golden brown, about 25 minutes. Let the crisp cool a bit and serve it warm with a dollop of whipped cream or a scoop of ice cream .
Rhubarb crisp Makes 6 to 8 servings For the filling:
2 pounds fresh rhubarb trimmed and thickly sliced crosswise 3/4 cup granulated sugar 2 tablespoons chopped candied ginger 2 teaspoons grated orange zest 2 tablespoons Grand Marnier, optional For the streusel topping: 3/4 cup all-purpose flour 1/4 cup light brown sugar 1/2 teaspoon ground cinnamon Big pinch kosher salt 7 tablespoons cold unsalted butter, cut into 1/4-inch pieces Whipped cream or ice cream for serving Position a rack in the center of the oven and preheat to 425 degrees.
John Ash is a chef, author, and culinary educator, and in the North Bay he’s often referred to as the “Father of Wine Country Cuisine.” On Saturdays from 11 a.m. to noon, John demystifies the cooking process on The Good Food Hour with co-host Steve Garner on KSRO (1350 AM, 103.5 FM and 94.5 FM). For more information, visit chefjohnash.com.
June 2024
NorthBaybiz 63
Made with FlippingBook - Share PDF online