Recipe from The Boreal Gourmet by Michele Genest

Makes 8 servings

Rhubarb base
1 cup granulated sugar
¼ cup all-purpose flour
2 tbsp finely grated fresh ginger
1 cup light cream
Juice of one lemon grated zest of ½ lemon
8 cups chopped rhubarb

Crumble topping
½ cup all-purpose flour
1 cup quick cooking oats
2 tbsp finely grated fresh ginger
grated zest of ½ lemon
¾ cup cold butter

Toffee Sauce (optional)
1 cup packed brown sugar
½ cup butter
½ cup light cream

Prepare the rhubarb base: Grease a 9- by 13-inch baking pan with butter; set aside. In a large bowl, whisk together the sugar and flour. Whisk in the ginger, cream, lemon juice and lemon zest. Toss in the rhubarb. Spread the rhubarb mixture evenly in the prepared pan.

Make the crumble topping: In a medium bowl, whisk together the flour, oats, ginger and lemon zest.  Using a pastry blender or your fingertips, rub in the butter until the mixture resembles coarse crumbs.  Sprinkle the crumble topping evenly over the rhubarb mixture in the pan. Bake in a preheated 350º oven for 1 hour.

Make the toffee sauce, if using: In a small saucepan over medium heat, combine the brown sugar, butter and cream. Bring the mixture to the boil, stirring frequently until somewhat thickened.

Serve the rhubarb crisp warm (not hot) with toffee sauce, if desired.

Editor’s note: Try replacing some of the rhubarb with halved or quartered Ontario strawberries, if desired.

This recipe was adapted from The Boreal Gourmet: Adventures in Northern Cooking, by Michele Genest. Harbour Publishing, 2010. Reprinted with the permission of the publisher.

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