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Rhubarb crisp (Rababerpaj)

Time 1 hour 10 minutes
Yields Serves 8
Rhubarb crisp (Rababerpaj)
(Los Angeles Times)
1

Heat the oven to 375 degrees. In a 3-quart baking dish, combine the apples, rhubarb, orange juice and zest, brown sugar, cinnamon, cloves, ginger and 2 tablespoons flour. Mix well.

2

In a food processor, combine three-fourths cup flour, the pecans and the sugar, and whirl until the nuts are finely ground. Add the butter and whirl until the mixture forms fine crumbs.

3

Squeeze the crumbs into lumps and scatter over the apple mixture. Bake until the topping is well browned and juice bubbles at the edges, about 50 minutes.

4

While the rhubarb crisp is baking, in a chilled bowl, whip the cream at high speed with powdered sugar and vanilla until it holds soft peaks. Let the crisp cool for a few minutes before serving with the whipped cream.

From “The Swedish Table.” You can make this in half-cup ramekins and reduce the baking time to 30 minutes.

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