Rhubarb and Berry Crisp

Rhubarb is an intensely sour vegetable.Traditionally, rhubarb is paired with things like strawberries or ginger, and abundantly sweetened. The result is a tart, sweet, complex flavor which is quite distinctive. The plant has been grown in many parts of the world for thousands of years, and comes into season between April and June.Only the stalks of rhubarb are edible. Depending on the variety and how it is cultivated, the stalks will be green to dark red in color, often in streaks.The leaves are potentially toxic to humans and animals,for this reason, they are trimmed and discarded before rhubarb is cooked. Most commonly, the sour stalks are used in a pie, but rhubarb is also used to make preserves and wines.
After cutting, rhubarb is very fragile. It can be wrapped tightly in plastic and stored for up to three days under refrigeration, but after that, the plant needs to be used. Be aware of this when picking out rhubarb in the store, and look for firm, crisp stalks with no pitting or marked discoloration. Remember to utilize the unique sour flavor of rhubarb in a way which will showcase it, rather than just trying to cover it up.

Ingredients

6 cups diced rhubarb
3 cups berries(whatever is in season is preferrable)
1/4 cup organic honey
3/4 cup cinnamon
1/4 cup powdered ginger
1/4 tsp. vanilla
1 cup organic flour
1 cup oatmeal
1/2 cup organic butter, cold , cut into 1/2 inch cubes
1/3 cup honey
1/2 cup walnuts, chopped

Directions

Preheat oven to 375 degrees.
1.In a bowl,add rhubarb,berries,honey,cinnamon,ginger and vanilla.Combine and pour into a 9x13 inch rectangular dish.
2.For the topping, combine flour and oatmeal in a bowl. Using your fingertips, mix butter and honey into the flour and oatmeal until crumbly, or pulse in a food processor until pebbly.
3.Add walnuts and stir, then sprinkle over the fruit.
4.Bake,uncovered,until fruit is soft and topping is golden,about half an hour.

You can also cook the crisp on a gas BBQ.Cover crisp with tin foil to make sure it doesn`t burn.Leave the flame on one side set at 325 degrees and place crisp on the side that has the heat off for approximately half an hour, or until the fruit starts to bubble.

Yields 8 servings

Cooking tip

When berries aren`t in season, choose frozen varieties such as strawberries,blackberries, blueberries, raspberries to give this crisp a fresh taste. And use local honey whenever you can-you can`t beat the natural taste and texture.

Enjoy!!

Sylvie Thibert