Rhubarb season has finally arrived here in my home state of New York. Of course strawberry-rhubarb is the quintessential pairing, but I've discovered that many other sweet fruits contrast well with its sour quality too. Pears, raspberries and mango to name just a few. In this recipe, the combination of both apples and peaches adds textural interest and depth to the overall sweetness. If you're an imprecise baker and more of a throw-it-together cook like myself, this dessert is the perfect way to use the stalky rhubarb plant.
My recipe leaves a lot of room for modification for those with dietary restrictions or a limited pantry. For example, a golden delicious or tart Granny Smith apple can be swapped for a sweeter fuji or gala variety. Replace the brown sugar with a lower glycemic sweetener such as maple syrup, honey or stevia. It can also be left out entirely, particularly if an especially sugary variety of apple is used. No oat flour? No problem. All-purpose, pastry or even almond flour will work. Think out of the box.
Tip: The recipe, as written, is for a single serving. I used small ramekins from Pier 1 Imports, but ingredients can easily be doubled, tripled or quadrupled and baked in an 8x8 pan for larger groups. The cook time remains the same either way.
Yield: Single Serving
Filling Ingredients:
1/4 apple, diced
1 medium peach, pitted and diced
1/3 cup or 1 thin stalk rhubarb
1/4 teaspoon cinnamon
1 tablespoon oat flour
1 tablespoon brown sugar
Topping Ingredients:
1/4 cup Irish quick oats
1 tablespoon oat flour
1 tablespoon brown sugar
2 teaspoons vegetable oil
1 tablespoon water
Filling Directions:
Pre-heat the oven at 350ºF. Line a baking sheet with parchment paper. Place all of the filling ingredients into a bowl and gently fold together with a rubber spatula until the fruit is coated with the dry ingredients. Spoon into a small ramekin or baking dish and set aside.
Topping Directions:
Using the same bowl, mix together the oats, flour and sugar. Add the vegetable oil and continue mixing until evenly coated with the oil. Spoon the topping over the fruit mixture. Place the ramekin onto the parchment lined baking sheet and bake for 35 minutes. Remove from oven and add the water to the ramekin. Bake for another 5 minutes. Remove from oven and allow to cool, about 10 minutes before serving.
Yield: Single Serving
Filling Ingredients:
1/4 apple, diced
1 medium peach, pitted and diced
1/3 cup or 1 thin stalk rhubarb
1/4 teaspoon cinnamon
1 tablespoon oat flour
1 tablespoon brown sugar
Topping Ingredients:
1/4 cup Irish quick oats
1 tablespoon oat flour
1 tablespoon brown sugar
2 teaspoons vegetable oil
1 tablespoon water
Filling Directions:
Pre-heat the oven at 350ºF. Line a baking sheet with parchment paper. Place all of the filling ingredients into a bowl and gently fold together with a rubber spatula until the fruit is coated with the dry ingredients. Spoon into a small ramekin or baking dish and set aside.
Topping Directions:
Using the same bowl, mix together the oats, flour and sugar. Add the vegetable oil and continue mixing until evenly coated with the oil. Spoon the topping over the fruit mixture. Place the ramekin onto the parchment lined baking sheet and bake for 35 minutes. Remove from oven and add the water to the ramekin. Bake for another 5 minutes. Remove from oven and allow to cool, about 10 minutes before serving.
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