Ginger Rhubarb Custard Crisp
With sweetened rhubarb in a creamy base under a crunchy topping, this is like a cross between a fruit crisp and a pudding. Crystallized ginger strewn over the topping lends a surge of spice to every other bite or so. Serve it warm or at room temperature, and for special occasions, drizzle each serving with a little heavy cream.
Note: Rhubarb can vary a great deal in tartness, so adjust the amount of sugar to your taste.
Ingredients:
Organic Valley Butter, for buttering the baking dishes
4-5 cups chopped fresh rhubarb
2 large Organic Valley Eggs, beaten
3/4 -1 cup sugar
1/4 teaspoon ground nutmeg
1 tablespoon whole wheat pastry flour or white flour
Topping:
1 cup whole wheat pastry flour or white flour
1/2 cup brown sugar
Pinch of salt
4 tablespoons Organic Valley butter, softened
1/2 cup crystalized ginger bits
Optional: Organic Valley Pasteurized Heavy Whipping Cream (unwhipped)
Instructions:
1. Heat oven to 375 degrees. Butter 8 small, shallow baking ramekins (about 5 inches wide) or a deep, 10-inch pie plate or baking dish. Combine rhubarb, eggs and sugar in a bowl. Sprinkle on the nutmeg and flour; toss well, and let stand 10 minutes.
2. Meanwhile, make the topping: Whisk flour, sugar and salt in a medium bowl. Use your fingertips to work the butter into the flour until there are no butter bits larger than a small pea and the mixture is crumbly.
3. Spread rhubarb in the prepared dishes (or dish) and sprinkle topping evenly over it. Sprinkle ginger bits evenly over the topping. If the dishes are very full, place them on a lined baked pan or a large piece of aluminum foil (to catch drips). Bake until topping is golden brown, about 30-35 minutes for small dishes and up to 55 minutes for a large one.
4. Serve warm, at room temperature or chilled, with a little heavy cream drizzled over the top of each serving, if you like.
Copyright by Terese Allen
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