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Family Farming Specialty Peppers in the San Francisco Bay Area Since 1980

Rhubarb Crisp

Enjoy this tasty crisp warm from the oven on its own or with a scoop of vanilla ice cream.

(Serves 6-8)

 

Filling:

2 tablespoon cornstarch

1/2 cup orange liqueur

8 cups rhubarb, diced

1 cup sugar

Zest of 1 orange

Topping:

1/2 cup butter, chilled; plus more for greasing the pan

1 cup flour

3/4 cup rolled oats

3/4 cup brown sugar

1 tablespoon cinnamon

Pinch of salt

1 egg, lightly beaten

3/4 cup almonds, skin-on, sliced

 Preheat oven to 350 degrees. Butter a deep 10-inch pie dish or soufflé mold.  Any 2½ to 3-quart dish will work well.

In a small cup, dissolve cornstarch in the liqueur.  In a large bowl, toss rhubarb with sugar, orange zest and liqueur-cornstarch mixture.  In a separate bowl, mix butter, flour, oats, brown sugar, cinnamon and salt.  Stir in the egg and finally, the almonds.

Pour rhubarb mixture into prepared baking dish and sprinkle the topping evenly over it.  Bake for about 35 minutes. Serve warm.