Yield: 4 -6
|1 cup||Brown sugar|
|½ teaspoon||Ground cinnamon|
|⅛ teaspoon||Ground cloves|
|¼ cup||Orange or tangerine juice|
|2½ cup||Fresh bread crumbs|
|6 tablespoons||Unsalted butter, melted|
This recipe is from The Greens Cookbook: Wash the rhubarb and trim the stems, cutting off any leaf parts that still remain. Unless they seem tough and stringy, don't peel them. Halve any stalks that are extra wide, to make them approx the same width as the narrower stalks; then cut into pieces about 1 inch long. Peel the apples and thinly slice them. Put the two fruits together in a large bowl. Mix the sugar, cinnamon and cloves together. Set aside 2 tablespoons of the mixture, add the rest to the fruit, along with the orange juice, and toss together.
Preheat the oven to 350 F (about Gas 6). Add the 2 tablespoons of reserved sugar-spice mixture to the bread crumbs, and pour the melted butter over them. Lightly toss them together with your fingertips to combine. Using a glass pie plate or earthenware gratin dish, pat half the buttered bread crumbs into the bottom, cover with the fruit and top with the remaining crumbs. Bake, loosely covered, for 20 mins, then uncover and bake another 25 mins or until the fruit is tender and the crust is browned. Serve warm with vanilla icecream, cinnamon creme anglaise or simply thick cream.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by david young <griffi@...> on Mar 16, 97