New Rhubarb Crisp
At last Spring has arrived and the first ruby colored buds of rhubarb are beginning to push up into my garden. In a few short weeks they will be ready to harvest, and I can't think of a better way to use them than in this superb crisp. All it needs is a scoop of vanilla ice cream and you will be instantly transported to rhubarb heaven....if there is such a place!
Rhubarb Crisp
6-8 servings
1/2 cup walnuts
7/8 cup flour
1/3 cup brown sugar
4 teaspoons granulated sugar
1/8 teaspoon cinnamon
1/3 cup salted butter
3/4 cup sugar
3 tablespoons flour
Toast walnuts in 375 degree oven for about 5 minutes, until they smell nutty, then cool, and chop by hand into small 1/4 inch pieces. Larger pieces could burn if they stick out of the topping in the oven.
Mix the flours, sugars, and cinnamon, and work in the butter until the mixture begins to hold together and looks crumbly. Add the walnuts.
Wash the rhubarb and cut off any leaves (which are poisonous) and any brown tips. Cut into 1/2 inch thick slices and measure out 6 to 7 cups. You may wish to add half a pint of strawberries, washed, hulled and sliced, to the rhubarb.
Toss the fruit with the 3/4 cup sugar and 3 tablespoons flour and let stand until slightly moistened. Pile into a 9 inch pie plate or gratin dish and smooth the top. Sprinkle with an even layer of prepared topping.
Bake at 375 degrees for 45 minutes, or until juices bubble thick around the edges, and the rhubarb is tender and the top is golden brown. It the top browns too quickly, lay a sheet of foil over it while it finishes baking. You may make this a few hours ahead of time, and put it in the oven just as you sit down to dinner.
Serve warm, with thick cream poured over, whipped cream or vanilla ice cream.
Pumpkin Risotto
The Italians are much more versatile with pumpkin than Americans, they don't limit its use to the holidays, and use it in many savory ways rather than just desserts. The best pumpkin to use oddly enough, is canned, not fresh, because processing helps develop the flavor. My favorite brand to use is "One Pie" from West Paris, Maine. Its has a much richer color and flavor than other brands. Pumpkin Risotto along with a crisp green salad, makes a tasty and nutritious supper to which even finicky kids will give a big thumbs up.
3 Tablespoons extra virgin olive oil
1 large onion, diced
2 cups Arborio rice
1/2 cup white wine
2 quarts hot chicken stock, or water (if chicken stock is salted, do
not add salt to recipe, otherwise add 1 1/2 tsps kosher salt)
1 cup canned pumpkin
2 tsps dried sage
2 tablespoons unsalted butter
3/4 cup pecorino romano, or parmigian cheese, grated
Heat olive oil in a heavy 5 quart kettle and saute the onion over medium heat until it becomes soft and translucent. Add the rice and stir a couple of minutes to toast the kernels. Then add the wine, and stir until it is all absorbed by the rice. Now add the hot stock, a cup at a time and continue stirring. When the stock is absorbed, add another cup. The rice must be stirred steadily in order to get the creamy consistency of risotto. After about 15 minutes of adding stock and stirring, taste the rice and see if it has just a little bite in the center. It takes about 20 to 25 minutes for perfection. The texture will change and it will appear almost pudding-like. Now add 1 cup canned pumpkin. Stir well, and add the sage, butter and cheese. Serve immediately. Serves 4 generously.
