A few people have asked for the recipe for the Rhubarb Apple Crisp we served last Wednesday, so I thought I would share it here. I adapted it from the cookbook Barefoot Contessa Parties!
Rhubarb Apple Crisp
12 cups apples (either canned apples packed in water or fresh) sliced and coarsely chopped
Fresh diced rhubarb 3-4 cups
Grated zest of 1 orange
Grated zest of 2 lemons
2 TBSP freshly squeezed orange juice
2 TBSP freshly squeezed lemon juice
1 1/4 cups granulated sugar
1 ½ tsp ground cinnamon
3/4 tsp ground nutmeg
1 ½ cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon salt
1 cup oatmeal
½ pound cold unsalted butter, diced
To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment (or combine by hand). Mix on low speed until the mixture is crumbly and the butter is the size of peas.
Preheat the oven to 350 degrees F. Butter baking pans.
Combine the apples and rhubarb with the zests, juices, sugar, and spices. Pour into the pans.
Bake apples/rhubarb in 350* oven for about an hour or until apples and rhubard are tender and bubbly. Stir, add topping evening on top, and bake for 20-30 minutes until browned.
Serve with vanilla ice cream