While it's still really quite cold out there, we're slowly but surely inching into the spring, as evident by the arrival of seasonal blood oranges, and the candy pink of forced rhubarb: we're well into winter and almost beyond.
In the spirit of warming the cold that's surely here, the thaw to come, and a cupboard full of nuts, a rhubarb cardamom crisp was born.
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INGREDIENTS
100g mixed nuts and seeds
In the spirit of warming the cold that's surely here, the thaw to come, and a cupboard full of nuts, a rhubarb cardamom crisp was born.
...............................................................
INGREDIENTS
100g mixed nuts and seeds
100g plain flour, plus 3 tbsp
3/4 tsp ground cardamom
80g lightly salted butter
50g dark brown sugar
4-5 sticks of forced rhubarb
Zest ½ orange
1 tbsp finely grated fresh ginger
175g caster sugar
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METHOD
Heat the oven to 190°C/fan170°C/gas 5. Spread the nuts and seeds over a baking tray and roast for 4 minutes until they have darkened slightly and smell nutty. Leave to cool, then coarsely chop by hand.
For the topping, sift 100g of the flour and the cinnamon into a bowl, then rub in the butter until the mixture looks like coarse breadcrumbs. Stir in the dark brown sugar and chopped nuts.
Cut the rhubarb into 2.5cm pieces and put into a mixing bowl. Cut the pared orange zest across into small, thin pieces that resemble pine needles, then add them to the rhubarb with the grated ginger, caster sugar and the remaining flour. Mix together well and set aside for 15-20 minutes, stirring now and then, until the fruit is covered in a moist, sugary-floury mixture.
Spread the fruit in a shallow 2 litre ovenproof dish and sprinkle over the topping. Bake in the oven for 45 minutes until the rhubarb is tender and the top is golden brown.
Inspired by a recipe from Delicious Magazine
...............................................................
METHOD
Heat the oven to 190°C/fan170°C/gas 5. Spread the nuts and seeds over a baking tray and roast for 4 minutes until they have darkened slightly and smell nutty. Leave to cool, then coarsely chop by hand.
For the topping, sift 100g of the flour and the cinnamon into a bowl, then rub in the butter until the mixture looks like coarse breadcrumbs. Stir in the dark brown sugar and chopped nuts.
Cut the rhubarb into 2.5cm pieces and put into a mixing bowl. Cut the pared orange zest across into small, thin pieces that resemble pine needles, then add them to the rhubarb with the grated ginger, caster sugar and the remaining flour. Mix together well and set aside for 15-20 minutes, stirring now and then, until the fruit is covered in a moist, sugary-floury mixture.
Spread the fruit in a shallow 2 litre ovenproof dish and sprinkle over the topping. Bake in the oven for 45 minutes until the rhubarb is tender and the top is golden brown.
Inspired by a recipe from Delicious Magazine
