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Rhubarb crisp (Rababerpaj)

Rhubarb crisp (Rababerpaj)
Los Angeles Times

Everyone has found a perch in the sprawling backyard -- under the bright-fuchsia bougainvilleas dangling off the sycamore tree, next to the slate pool tucked behind the wooden fence, at the roomy patio table by the French doors -- but ... Read more

Total time: 1 hour, 10 minutes | Serves 8
  • 1 1/2 pounds Granny Smith apples (about 3), peeled, cored and cut into chunks
  • 1 pound rhubarb, coarse ends trimmed and discarded, stalks cut into 1-inch pieces
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon grated orange zest
  • 1 cup firmly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 2 tablespoons minced fresh ginger
  • 3/4 cup plus 2 tablespoons flour, divided
  • 1/4 cup pecans
  • 1/2 cup sugar
  • 6 tablespoons ( 3/4 stick) butter
  • Pinch of salt
  • 1 cup whipping cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla extract

Step 1Heat the oven to 375 degrees. In a 3-quart baking dish, combine the apples, rhubarb, orange juice and zest, brown sugar, cinnamon, cloves, ginger and 2 tablespoons flour. Mix well.

Step 2In a food processor, combine three-fourths cup flour, the pecans and the sugar, and whirl until the nuts are finely ground. Add the butter and whirl until the mixture forms fine crumbs.

Step 3Squeeze the crumbs into lumps and scatter over the apple mixture. Bake until the topping is well browned and juice bubbles at the edges, about 50 minutes.

Step 4While the rhubarb crisp is baking, in a chilled bowl, whip the cream at high speed with powdered sugar and vanilla until it holds soft peaks. Let the crisp cool for a few minutes before serving with the whipped cream.

Note: From "The Swedish Table." You can make this in half-cup ramekins and reduce the baking time to 30 minutes.


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