Rhubarb Nectarine Crisp

My sweet daughter-in-law Michelle brought some fresh rhubarb to me the other day, and I decided to experiment. I gathered together everything that looked tasty, consulted a few recipes and mixed, mingled and improvised.



First, I chopped up my rhubarb and some nice ripe nectarines.


I zested my lemon and added the zest and juice from lemon to chopped fruit. Word to the wise: if a lemon seed escapes into your fruit, it’s pretty crunchy and bitter. Perhaps not the effect you want.
Anyhow, mix in the lemon and juice and sprinkle a bit of salt on your fruit mixture. I had some crystalized ginger in the cupboard, so I thought, “Why not?” I chopped up a bit and tossed it in. At this point, it looked like this.


I buttered a 7×11″ Pyrex dish and poured my filling into it. Then I made my crisp topping in a bowl.


Mix together flour, sugar and oats and cut in the butter. Sprinkle your topping on the fruit and pop it into a 375° oven for about 50 minutes, or until very bubbly. Remove from oven. Let sit for about 10 minutes to give the juices time to thicken a bit. Now, for the fun part…


Mmmm. I skimped on the sugar because I prefer fruit desserts to have a tart zestiness to them. I like my taste buds to sit up and take notice! Serve with high quality vanilla ice cream and a nice fresh-brewed cup of tea, and you have a lovely, memorable dessert experience.
This dessert   is Joe approved. He says it’s a new favorite. I like happy husbands.

Rhubarb Nectarine Crisp

Preheat oven to 375°
Buttered 7×9 or  8×8 pan

Mix together:
2 1/2 cups chopped rhubarb
5 small nectarines, chopped
1 lemon zested and juiced
Pinch of salt
1 T crystalized ginger, chopped

Place in prepared pan.

In separate bowl, mix together:
3/4 cup sugar
1/2 cup flour
1/2 cup oats
Cut in 1/2 cup butter

Sprinkle topping onto fruit filling.
Bake 50 minutes. Remove from oven. Let sit 10 minutes. Enjoy!


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