Narsai David: Rhubarb Ginger Crisp Recipe
SAN FRANCISCO (KCBS)— We just had our first field-grown rhubarb of the season from Oregon and it was delicious. Truly it's a vegetable, but believe it or not, back in 1947 a New York court decided that it counted as a fruit for duty purposes and who knows what else.
There are so many things you can do with it. The other day I made strawberry-rhubarb compote and I did it in a way I had never done before. I cooked the rhubarb with sugar. Once it was fully cooked I stirred in raw strawberries, but never fully cooked them.
They were nice, firm, and almost crunchy. It was an effective dessert and very nice in the low calorie department as well. An entire cup of raw rhubarb is about 45 calories. It's the sugar that you add that increases the calories.
Narsai David Food Report: Rhubarb Ginger Crisp Recipe
I pulled out my rhubarb-ginger crisp recipe, which is very simple and straight forward, but I had added a note to it that if you want to make a true fat-free dessert, you should cook the rhubarb with a little brown sugar, corn starch for thickening, the zest and juice of a lemon, then serve it at room temperature with a little bit of non-fat yogurt on top and it's a delicious combination.
NARSAI'S RHUBARB GINGER CRISP
Recipe Copyrighted 2014 by Narsai M. David
2 lbs. rhubarb, cut in 3/4" pieces
2/3 cup brown sugar
2 TBS cornstarch
grated zest of lemon
juice of one lemon
Place cut rhubarb in a 2-3 qt sauce pan.
Mix sugar and cornstarch together, and sprinkle over the rhubarb. Add the zest
and the juice of the lemon. Stir all ingredients and let stand for one hour. As the
juice is drawn out of the rhubarb stir the mixture occasionally so that the juices
will blend with the starch. Pour into a baking casserole such as a 9-inch square
or 10-inch round.
Top with streusel and bake for one hour at 350°F.
Streusel:
1 cup flour
1/2 cup brown sugar
4 TBS chopped candied ginger
8 TBS cold butter (1 stick)
Stir ingredients together until mixture is crumbly.
NOTE: FOR A FAT-FREE DESSERT, JUST COOK THE FIRST FIVE
INGREDIENTS AND THE GINGER ON THE STOVE TOP AND SERVE AT
ROOM TEMP WITH SOME NON-FAT YOGURT
