I’m mesmerized with horror at the length of time since I last blogged. The good news is that it’s because I was doing lots of other festive things–amongst them, an enchanting Low Country holiday on a boat with lovely friends, eating myself silly up-and-down the Inland Waterway from Jekyll Island, Georgia to Charleston, South Carolina and all points in between. Let’s just say I have an even more intimate relationship with pork and pimento cheese than I would have thought possible.
In fact, it’s causing me to get up a head of steam to put on my traveling shoes more frequently, which is another story. However, in the meantime, with springtime upon us, I can’t delay one more second without sharing with you this important directive: if you should, by chance, see some rhubarb in the grocery store, don’t even consider hesitating, but buy it immediately. Don’t worry about what you’re going to do with it, just snag it, get a punnet of strawberries and some good vanilla ice cream and prepare yourself for the sheer pleasure of springtime in a bowl.
Actually, I think the main reason this was so splendid was because my Mother told me to always include ginger with rhubarb. At least I think she did, but even if not,(come to think about it, it may have been peaches) she’s getting the credit. Since I hadn’t thought to nab some fresh ginger in the store while I was grabbing the strawberries and ice cream, boring old ground ginger in the spice cabinet came into play, but even that tawdry substitute was marvelous. I’m almost swooning contemplating how incredible it would be with freshly grated ginger so, yes, put some of that in your grocery cart too.
This is simple as can be and came together in seemingly moments. I think it would even be lovely as crumble, in which case, I’d toss about 1/2 a cup of old-fashioned oats into the ginger-walnut topping before I hurled it on top. I can’t really contemplate it, though, for I fear that I shall swoon in earnest. Goodness, I have been sojourning in the deep south, haven’t I? Do try it, Darling, and let me know how it was–after your loved ones revive you of course.
Gingered Rhubarb-Strawberry Crisp
serves about 6 (unless they can’t control themselves)
2 1/2 pounds of rhubarb, stalks trimmed, cut into 3/4-inch pieces
3/4 cup sugar
1 pound strawberries, hulled and halved if large
3 tablespoons cold unsalted butter, cut into pieces
1/4 cup all-purpose flour
1/4 cup packed light brown sugar
3 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger or 2 teaspoons fresh ginger, peeled and grated
1/2 cup old-fashioned oats ( optional)
2/3 cup coarsely chopped walnuts
Vanilla ice cream for serving
Preheat the oven to 375 degrees. Butter a shallow oval baker which will accommodate it all. In a medium-sized saucepan, combine the rhubarb and sugar and cook, stirring constantly, for about 10 minutes until the rhubarb is somewhat softened and the sugar is dissolved. Place the prepared strawberries in the dish and pour the rhubarb mixture on top. Gently stir to combine and set aside while you make the topping.
In a small bowl, combine the butter, flour, brown and white sugars, ginger and cinnamon. Cut together until the mixture forms large crumbs. Add the oats if using. Crumble in the walnuts. Scatter the topping over the fruit, pressing it in lightly.
Bake until the topping is golden brown, about 35 minutes. Cool briefly, Serve warm topped with vanilla ice cream.