During these crazy times, making a home-cooked meal can be cathartic. But if you're like me, you can find yourself in a rut, making the same things over and over again. That's why I enlisted the help of my chef friends from all over the Seattle area, getting each one to send me an easy-to-follow recipe folks can make at home using pantry staples or ingredients that are usually readily available at your local grocery store. It's a weekly series we're calling Cooking In. Interested in other recipes? We've also tried making the Woodmark Hotel's signature granola, Ethan Stowell's famous rigatoni, and Spark Pizza's incredible...yup, you guessed it, pizza.
Everyone loves dessert, but making it from scratch at home can be, well, a little time-consuming. Enter the crisp. It's both versatile and delicious. James Beard Award-winning chef John Sundstrom was kind enough to share his recipe for an ultra simple and delicious Rhubarb Hazelnut Crisp.
If you're looking for something to make this desert a complete meal, consider ordering from one of John's restaurants. Southpaw Pizza offers its full menu for takeout and delivery, Slab Sandwiches + Pie is open for lunch takeout from Tuesday to Friday and Lark is offering four-course meals you can order online and pickup curbside.
Rhubarb Hazelnut Crisp
FOR THE TOPPING:
- 1 1/2 cups all-purpose flour
- 1/2 cup hazelnuts, toasted, peeled, and roughly chopped
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/2 cup (1 stick) unsalted butter, melted
FOR THE FILLING:
- 2 pounds rhubarb, cut on the bias into 38-inch-thick coins
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch 1/2 cup dry white wine 1/2 teaspoon pure vanilla extract
- Ice cream or whipped cream, for finishing (optional)
- To make the topping, in a mixing bowl stir together the flour, hazelnuts, sugars, cinnamon, and nutmeg.
- Drizzle in the butter and mix until incorporated and crumbly. Set aside.
- To make the filling, place the rhubarb in a large mixing bowl. Add the sugar and cornstarch and mix well.
- Add the wine and vanilla and set aside to macerate for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Fill individual crocks or pans (1 to 1 1/2 cups in size) with the filling. Alternatively, you can make one big crisp.
- Pack the rhubarb down and drizzle the extra syrup from the bowl over the rhubarb.
- Divide the topping evenly among the crocks.
- Bake for 30 to 35 minutes, or until the rhubarb is cooked and syrupy and the topping is golden brown.
- Serve warm, topped with a scoop of ice cream.
CHEF’S NOTE: This can be baked in advance on the same day and held at room temperature until you are ready to serve. Just pop it back in the oven to the oven to reheat.