Farmers Market season is here and one of the first items you'll see from the farm is rhubarb. This beautiful stalk in various shades of red and pink has sprouted out of the ground in abundance and is now at its most tender.
Often mistaken for a fruit, rhubarb is actually a vegetable that is rich in antioxidants with anti-inflammatory properties. I can't help but smile when I see it as it means summer has arrived.
We have been inspired. Paired with For Good Granola Cranberry Spice this crisp is next level with flavor notes of cardamom, cinnamon, anise, and ginger. Grab a rhubarb bunch at the market and impress with our Rhubarb Cranberry Spice Crisp.
Rhubarb Cranberry Spice Crisp
6 T melted butter
2 1/2-3 lbs rhubarb, trimmed, cut crosswise into 1/2-inch pieces
1/2 cup turbinado or demerara sugar (substitute granulated)
1 lemon, zested
1 T lemon juice
1/2 cup brown sugar
1/2 cup flour
1 t cinnamon
1/8 t nutmeg, freshly grated (or a pinch of ground nutmeg)
1/8 t salt
1 cup For Good Granola, Cranberry Spice
vanilla ice cream, for service
Preheat oven to 375 degrees. Grease an 8 or 9 inch gratin dish or baking pan with butter and place on a rimmed baking sheet.
In a large bowl toss to combine rhubarb, turbinado sugar, lemon zest and juice. Transfer to prepared gratin dish.
To now empty bowl add melted butter, brown sugar, flour, cinnamon, nutmeg, and salt and fold until butter is incorporated. Add granola and stir until well combined. Crumble topping evenly over the rhubarb. Place gratin dish (on prepared foil lined baking sheet) into the oven and bake until filling is bubbling around rim and crisp is golden brown, about 40-50 minutes.
Let cool until warm or room temperature. Portion into individual bowls and top with vanilla ice cream.