Rhubarb, Strawberry, and Hazelnut Crisp
Toast the hazelnuts in a preheated oven at 375° for 10 to 15 minutes. Put the hot hazelnuts in a dish towel and rub vigorously to remove as much black skin as possible. Not all the skin will come off, so return those nuts to the oven and bake for a while longer. Rub them again in a towel. Leaving some skin is ok. Chop the hazelnuts coarsely.
Rhubarb from my garden.
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The crisp is ready to be baked.
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Ingredients: Makes 8 to 10 servings Preheat oven to 375° F ( 190°C). Grease a 8 by 12 inch baking pan Filling: 1/2 cup ( 100g) sugar 1/2 cup (60g) brown sugar 1/4 cup (40g)flour 1/2 tsp.cinnamon 1/4 tsp.nutmeg freshly grated 1/8 tsp.ground mace 1 1/2 pound rhubarb 8 ounces strawberries 1tsp vanilla extract Topping: 1 cup (140g)flour 1/3 cup (40g) brown sugar 2 Tbs regular sugar 1tsp. cinnamon 1/2 cup ( 110g) chilled butter ½ cup( 70g) chopped hazelnuts toasted |
Direction: To make the filling, wash, peel, and trim the rhubarb stalks and cut them into 1/2 -inch pieces. Put them into a large bowl and add the regular sugar and brown sugar. In a separate bowl combine the flour with the cinnamon, maze, nutmeg and a pinch of salt, add to the bowl and mix well with the vanilla. Wash, hull, and slice the strawberries into 1/2-inch thick pieces and fold gently into the mixture. Transfer to baking pan. To make the topping combine flour, brown sugar, sugar and cinnamon. Cut the chilled butter into small cubes and then cut the butter with a pastry blender or fork into the mixture until the dough resembles small peas. Gently fold in hazelnuts. Sprinkle filling evenly over filling. Bake in the middle of the oven for 40 to 5o minutes, or until filling is bubbly and and topping is golden brown. Serve warm or at room temperature with vanilla ice cream. Guten Appetit recipe from cooks.com adapted by© sunnycovechef |