Rhubarb and Berry Crisp
When berries aren’t in season, choose frozen varieties such as strawberries, blueberries or raspberries to give this crisp a fresh taste. And use local honey whenever you can—you can’t beat the natural taste and texture.
6 cups (1.5 L) diced rhubarb
3 cups (750 mL) berries (e.g., blueberries or halved strawberries)
1/4 cup (50 mL) honey
3/4 tsp (4 mL) cinnamon
1/4 tsp (1 mL) powdered ginger
1/4 tsp (1 mL) vanilla
1 cup (250 mL) whole-wheat flour
1 cup (250 mL) instant plain oatmeal
1/2 cup (125 mL) unsalted butter, cold, cut in 1/2 in./1 cm cubes
1/3 cup (75 mL) honey
1/2 cup (125 mL) walnuts, chopped
Preheat oven to 375°F.
In a bowl, add rhubarb, berries, honey, cinnamon, ginger and vanilla. Combine and pour into a 9x13 in. (3 L) rectangular dish.
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.
Add walnuts and stir, then sprinkle over the fruit. Bake, uncovered, until fruit is soft and topping is golden, about half an hour.
You can also cook the crisp on a gas barbecue: Cover crisp with tin foil to make sure it doesn’t burn. Leave the flame on one side set at 325°F and place crisp on the side that has the heat off for approximately half an hour, or until the fruit starts to bubble.
Serves eight
