Apple Rhubarb Crisp

I'm throwing a quick recipe up here today, as I had a few people over the other night and made them some Apple Rhubarb Crisp and homemade Vanilla Ice Cream. I was really psyched to find some nice looking rhubarb last week while doing my grocery run, so it was a natural choice. Rhubarb is a great addition to pies and crisps and, for many, conjures up images of childhood. For example, a colleague at work told me she used to eat the red stalks with sugar on top as a child. Rhubarb is technically a vegetable that has it's origins in China (according to what I've read). Here in the United States, it is widely used as an addition to many baked goods and prized for it's tart flavor. Read more about rhubarb here . For me, the best pie I've ever made or tasted was a Strawberry Rhubarb Pie. Each year, I hope to recreate that magical pie right during the height of the local strawberry season. It hasn't happened yet, altghough I've come damn close. I should also mention that the Strawberrry Rhubarb Pie I made last year and posted is the biggest reason my site gets so many hits. Yes, there are rhubarb loving people out there and they are hunting for that perfect pie recipe. Don't hesitate to use this recipe if you are searching for one. I loved it. Although I tend to make up my crisp recipes as I go along, I found this one on Epicurious and really liked the addition of vanilla to the filling. I think I currently have four or five bottles of vanilla that have distinctly different tastes. For this crisp, I used some Tahitian vanilla which is my favorite right now. This isn't just because I lived on Tahiti's sister island, Moorea, 16 years ago when I was just a young thing out of college. However, I can vividly remember visiting the vanilla farms and smelling fresh beans. To this day, vanilla is my favorite aroma because it can bring me right back to that stunning tropical island that was unlike anything I had ever experieced. Tahitian vanilla has a fruity flavor and lends itself well to baking and pastry products. I didn't get a chance to capture an image of the crisp with the ice cream, as I was taking this photo at 6:45am with the leftovers! With a busy full-time job, sometimes I am strapped for time. However, pairing a fruit crisp with homemade vanilla ice cream is always a big hit. For my favorite vanilla ice cream recipe from the website Simply Recipes, click here. For the ice cream, I used fresh vanilla beans from Madagascar which have a very sweet and smooth flavor perfect for frozen desserts. Topping 3/4 cup flour 3/4 cup packed golden brown sugar 1/2 cup old fashioned oats 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 6 tablespoons (3/4 stick) unsalted butter, room temperature 1/2 cup finely chopped walnuts Filling 1/2 pound apples, peeled, cored, cut into 1/2 inch pieces 3/4 pound rhubarb, about 3 cups cut into 1/2 inch pieces 3 tablespoons sugar 2 teaspoons flour 1/2 teaspoon vanilla For topping: Mix first 5 ingredients in a bowl. Rub in butter until mix clumps together. Mix in nuts. Chill For filling: Preheat oven to 400 F. Combine apples, rhubarb, sugar, flour, and vanilla into a large bowl. Toss to coat. Transfer mix to an 8x8x2 baking pan or dish. Bake until fruit is tender when pierced with a knife and topping is crisp. Cover with foil if it browns too quickly. This should take about 45 minutes. Cool for 20 minutes. Serve warm with ice cream.

Comments

[cooking]

It is a splendid site.
I linked so that your site could visit it from my site.
Please link by all means with my site.
http://cookingrecipe001.blogspot.com/

Because I show various recipes, please visit the all of you.
http://cookingrecipe001.blogspot.com/

If a site and you that it is possible, and a big connection comes,
and it was watched comment by each other by linking have you visit it,
I am happy at all. And I pray for your good luck.