Color Cravings

, on

Apr 14, 2010

Dear Reader,

It’s been busy. And although I’ve had more than a few days to write a little story for you, una piccola storia, I’ve come up empty. So let’s get right down to business: Rhubarb and Peach Crisp. This recipe has been sitting in the “must try” pile for eons and I’m not sure where I found it. Judging from the type, it looks like a clipping from Bon Appetit, and my apologies for any error in attribution. It was the color that inspired me to try it – red rhubarb, yellow peaches. . . And while tasty out of the oven, it was even better the next day. So good, in fact, that I ate it for dinner. Let me know what you think.

– Doreen

Rhubarb and Peach Crisp

Topping

2/3 cup old-fashioned oats

2/3 cup packed dark brown sugar

1/2 cup all purpose flour

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, cut into pieces

1/2 cup hazelnuts, toasted, husked, chopped

Filling

4 cups 3/4-inch-thick slices fresh rhubarb (about 1-1/2 pounds)

1 16-ounce package frozen sliced peaches, thawed, drained (or 6 fresh peaches when in season)

1 cup sugar

2 tablespoons quick-cooking tapioca

2 teaspoons fresh lemon juice

1 teaspoon ground cinnamon

Pinch of ground nutmeg

Vanilla ice cream or frozen yogurt

For topping: Combine first 5 ingredients in medium bowl. Add butter and cut in using pastry blender or rub with fingertips until mixture begins to clump together. Mix in hazelnuts. (Can be prepared 3 hours ahead. Cover and chill)

For filling: Combine all ingredients except ice cream/frozen yogurt in large bowl. Let stand 1 to 3 hours.

Position rack in center of oven and preheat to 375 degrees. Butter 8x8x2-inch glass baking dish. Transfer filling to prepared dish. Sprinkle topping evenly over filling in dish, covering completely. Bake until fruit is tender, juice bubbles thickly around sides and topping begins to brown slightly, about 40 minutes. Serve warm with ice cream or frozen yogurt.

Yield: 6 servings.