Tag: Desserts

rhubarb-apple crisp

rhubarb desserts

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This great recipe is based on one from Deborah Madison’s Vegetarian Cooking for Everyone.

half or all of the recipe of the crisp topping, below (to your taste)
1 ½ pounds apples, peeled and cored
2 pounds rhubarb, diced into 1-inch pieces
1 cup sugar
¼ cup flour
1 teaspoon ground cinnamon
a small pinch of ground cloves (don’t go overboard)

1. Preheat the oven to 375 degrees. Make the topping and set it aside. Dice the apples, then put them in a bowl and toss with the remaining ingredients. Pour the fruit into a 2-quart gratin dish.
2. Bake, uncovered (without the topping), for 30 minutes. Remove from the oven.
3. An hour before you’re ready to eat the crisp, sprinkle the topping evenly over the fruit. Return to the oven and bake for 25-30 more minutes, or until the juices from the fruit are bubbling and the topping is brown. Serve hot or warm.

crisp topping

This recipe makes enough for 1 heavily-topped crisp, or 2 lightly-topped crisps. Make this recipe, and if you like a light topping, use half and freeze the rest until you want to make another crisp. Or use the whole amount of topping on one crisp.

Another note: the Loriva walnut oil is really fantastic; it’s roasty and toasty-tasting and very rich. Don’t bother using refined walnut oil, because it doesn’t have much flavor and the recipe won’t be nearly as tasty. Use butter, instead. If you don’t want to use walnuts, replace the nuts with an additional ½ cup of rolled oats.

6 tablespoons Loriva walnut oil or melted butter
½ cup brown sugar, packed
2/3 cup whole wheat flour (whole wheat pastry flour if you have it)
1 cup rolled oats
½ cup chopped walnuts
¼ teaspoon sea salt or kosher salt
½ teaspoon nutmeg
1 teaspoon cinnamon

Combine all ingredients so you have a crumbly, moist mixture.


rhubarb crumble

rhubarb desserts

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Here’s a recipe from Nancy Lampman, who is going to be starting to help me with some Farmers’ Market work! Contact Arthur at if you, too, would like a tour of Glacier Valley Farm!

I often judge a recipe on the effort to results ratio. This is a winner. I have made it twice; once for myself, and another time to give to Arthur and Michelle Keyes, of Glacier Valley Farm, when I went to their farm for a tour last Sunday!  This recipe would also be a great introduction to baking for the young chef in your family. I was inspired by a recipe from the Food Network Magazine.

1 cup flour (I used ½ cup regular and ½ cup whole wheat flour)
1/3 cup oats (I used rolled regular, but instant would work too)
½ cup sugar –or to taste
pinch of salt
6 tablespoons melted butter
½ cup chopped walnuts
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2 lbs chopped rhubarb
1/3 cup sugar
1/4 cup regular flour
2 teaspoons vanilla extract
orange zest from 1 orange
1/4 teaspoon salt

1. Preheat oven to 350 degrees F.
2. Combine in a freezer proof bowl the first 6 ingredients. Stir to fully incorporate the butter and place in the freezer to harden. About 30 minutes.
3. Toss the chopped rhubarb with remaining ingredients.
4. Place in a baking dish. I used an 8-inch square non-stick pan.
5. Scatter the crumble mixture on top.
6. Bake until gold and bubbly about 30 minutes.  Served as is or with ice cream or whipped cream.