RHUBARB SORREL CRISP
Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert
"Fabulous!" reported one tester. "A wonderfully creative use of rhubarb and sorrel, and the perfect sweetness—allowing the tartness of the rhubarb and the bite of the sorrel to come through."
Serves 12
• 4 cups / 1 L rhubarb (finely chopped)
• 2 cups / 500 ml sorrel (finely chopped) or strawberries (sliced)
• 1 cup / 250 ml sugar
• 1 tablespoon orange peel (grated)
• 1 teaspoon vanilla
Combine in a large saucepan. Bring to a boil over medium-high heat, then reduce to medium and cook 4 minutes, stirring frequently.
• 1/4 cup / 60 ml water
• 3 tablespoons cornstarch
Dissolve cornstarch in water. Add to rhubarb mixture and cook until thickened, stirring constantly. Set aside.
• 1 1/2 cups / 375 ml flour (may substitute part oat bran)
• 1 1/2 cups / 375 ml rolled oats
• 3/4 cup / 175 ml brown sugar
• 3/4 cup /175ml butter
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup / 125 ml walnuts or other nuts (chopped; optional)
Mix together until crumbly. Place about 3 1/2 cups / 875 ml of crumb mixture into greased 9 x 13-16nch / 3.5-L baking pan and press to make an even layer. Pour in rhubarb/sorrel mixture and spread evenly. Sprinkle remaining crumb mixture over top. Bake in preheated oven at 350F / 180C for 30-40 minutes. Cut into squares.
Angelika Dawson, Abbotsford, British Columbia
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