Nectarine Rhubarb Ginger Crisp.
I’ve been all about intuitive cooking of late. Which, I think, is why I love making cobblers and crisps so damn much. You just can’t go wrong (well, I mean, you could, but it’s pretty hard to), and the options are endless. Fruits, nuts, spices, hey, you could even try chocolate (hmmm!). Point being: intuitive cooking is fun. It’s not scary. It’s the way every kitchen experience should be. And with a crisp, you know it’s going to end sweetly.
But enough pep talk, let’s get to the goods. You know me and my 5-lb. bags of bruised fruit from the farmers market—well a few weeks ago I came home with some nectarines that were just begging to be played with. So. I rummaged through the fridge and found some rhubarb, and decided on an unconventional pairing.
The rhubarb and nectarine seem like sisters (whereas rhubarb and strawberry seem kinda like lovers, don’t you think? but I digress), just made to chill together in dessert glory. Plus, this crisp has a sassy new twist in its topping—crystallized ginger. It’s my new fave, ideally balancing the sugar of the nectarines and the tartness of the rhubarb. Ginger it up!
Nectarine Rhubarb Ginger Crisp
4 cups sliced nectarines
1 pound sliced rhubarb
4 Tbsp. cornstarch
1/4 cup agave nectar
1 Tbsp. brown sugar
1/8 tsp. salt
1 1/2 cups flour
1/2 tsp. salt
3/4 cup sugar
3/4 cup oats
3/4 cup oil
1/2 cup chopped crystallized ginger
Preheat oven to 375°. Slice the nectarines and cut rhubarb into 1/4 to 1/2 inch pieces. Mix with other filling ingredients in 9” pie dish. Mix topping ingredients in a large bowl, taste, and adjust/play as desired. Crumble evenly on top of filling. Cover with foil, and place on middle rack of oven, with foil beneath to catch any fruity dribbles. Bake 30 minutes, then remove foil from top and let bake til bubbling and light brown, another 30-40 minutes. Enjoy with freshly whipped cream, yogurt, or any creamy topping of your choice.