Leftovers are great for breakfast; just substitute yogurt for the whipped cream
Reprinted with permission from the publisher, Harper Collins, from Fresh Food Fast by Peter Berley. Copyright 2004.
|1 1/2 pounds rhubarb, trimmed and sliced||pinch of kosher or fine sea salt|
|3/4 cup sugar, preferably organic washed cane sugar||7 tablespoons cold unsalted butter, cut into pieces|
|1 teaspoon grated orange zest||whipped cream for serving|
|3/4 cup brown sugar, preferably Demerara||3/4 cup all-purpose flour|
|1/2 teaspoon ground cinnamon|
Position a rack in the center of the oven and preheat to 425F.
In a large saucepan over medium-high heat, combine the rhubarb, sugar, and orange zest and simmer for 5 minutes, until the rhubarb is tender.
Meanwhile, in a food processor or medium bowl, combine the flour, brown sugar, cinnamon, and salt. Pulse or mix to combine. Add the butter and pulse or use two knives to cut the butter into the flour mixture. The mixture should resemble very coarse crumbs with pea-sized bits of butter.
Transfer the rhubarb mixture to a 9-inch pie plate or 10-ince gratin dish and sprinkle the brown sugar topping over it. Bake until topping is golden brown, about 25 minutes. Serve warm with whipped cream.
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