Kate's Cuisine

Jun 12 2014

Ryan’s Brown Butter Rhubarb Crisp

Brown Butter Rhubarb Crisp

We’re still in “the month of rhubarb” and if you’ve already made (and ate) all the strawberry rhubarb pie you can handle, you’ll be happy to know that there are actually recipes made for rhubarb and rhubarb alone. This brown butter crisp is one of them, and it comes from one of my new foodie friends, Ryan.

I love crisps, maybe even more than I love pies. They’re much easier to throw together since you don’t have the added step of making pie dough, yet you still get all the goodness from the fruit and that crunchy topping. This one I’m particularly fond of. The rhubarb stews first in the pan, and while you may be concerned that it’s becoming a bit too mushy, don’t worry – it’s not. Then, after it gets that gorgeous topping distributed over top of it and is popped into the oven, I urge you to turn your oven light on about halfway through the cooking time. You’ll see that topping moving up and down and back and forth as though it was waves in an ocean of rhubarb. Okay, I may be getting a bit carried away. What can I say? Rhubarb does that to me.

Here’s the recipe, which you’ll find at Ryan’s Spinning Cook blog.

For the topping:

1/2 cup (1 stick) butter $0.44
1 cup brown sugar $0.20
1/2 teaspoon salt $0.01
1 cup oats $0.24
2/3 cup white flour $0.08

For the filling:

1 tablespoon butter $0.06
5 cups chopped rhubarb (1/2 inch sections) $3.98
1 cup sugar, divided $0.19
3 tablespoons all-purpose flour $0.03

Total cost $5.23
Cost per serving $0.65

1.) Preheat the oven to 425 degrees Fahrenheit. Melt the stick of butter in a large, heavy-bottomed oven-safe skillet over medium-high heat. Continue cooking until foaming has subsided and the butter separates and turns a medium brown (stir and tilt the pan occasionally to check colour, watch carefully towards the end.) Stir in the brown sugar and salt, and continue cooking for one minute. Off the heat, stir in the oats and flour, then press the topping together with the back of a spoon to form some clumps. Set the topping aside on a dinner plate or in a medium bowl, scarping the pan clean.

2.) Return the skillet to medium-high heat, and add the remaining tablespoon of butter. Add the chopped rhubarb to the pan along with 1/4 cup of usgar, and stir to coat.

3.) As soon as the rhubarb begins losing its juice and bubbling in the pan, set the timer for 8 minutes. Continue to cook at medium-high heat for this length of time, stirring occasionally to ensure enough of the juice cooks off to keep the topping crispy.

4.) Add the remaining 3/4 cup of sugar and 3 tablespoons of flour to the pan and stir. Flatten the rhubarb into an even layer with the back of the spoon.

5.) Distribute the topping evenly over the rhubarb. Bake until bubbly and medium brown on top, about 15 minutes.

6.) Allow to cool for at least five minutes before serving over vanilla ice cream.

7.) Serve and enjoy!

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