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「Recima's Baking Blog Chapter 2: Apple Rhubarb Crisp」

Recima
A+R Crisp.jpg
Greetings and welcome to chapter 2 of my baking blog!
Today we're making an apple and rhubarb crisp! Some people dislike rhubarb, citing the tartness (I personally like it) but when cooked the tartness is removed and it can be used as an ingredient in deserts like this one. It should also be noted that this recipe is very easy to change and modify, as the filling can be replaced with nearly any seasonal fruit or berry mix. Without further ado, let's begin!

Servings: 8-12 (depending on how you cut it)
Prep time: 15 minutes
Cooking time: 30 minutes, plus 10-20 minutes of cooling

Ingredients:
<Filling:
>2-3 Apples
>3-4 Sticks of Rhubarb
>2 Tablespoon of Flour
>3/4 Cups of Brown Sugar
>1/4 Teaspoon of Nutmeg
>1 Egg

<Topping:
>1/2 Cup of Butter (1 Stick, preferably cold)
>1 Cup of Flour
>1 Cup of Brown Sugar

Baking Tools Needed:
>Oven
> Large Bowl
>Food Processor
>9x13 Inch (or similar) Glass Baking Dish
>Knife
>Large Wooden Spoon
>2 Oven Mitts
>Measuring Cups
>Small Bowl for cracking egg (Not required, but recommended)

Cont. in comments
Recima
Filling.jpg
Directions:
>Preheat oven to 375 Degrees Fahrenheit
>Wash and cut Apple and Rhubarb, roughly to the size of the final joint in your pinky finger. "Filling.jpg" provides a good reference. I recommend peeling the Apples too, but it's up to you whether or not to do so. (Baking tip: Whenever cutting Apples, always cut into a "tic-tac-toe pattern" and discard the core. It's a whole lot easier than cutting into quarters and manually removing seeds.)
>Add the cut Apple and Rhubarb to the Large Bowl, along with all of the other Ingredients in the upper set of ingredients. Mix with Wooden Spoon. When mixed, add to the Glass Baking Dish and spread evenly.
>In the Food Processor, add the Butter, Flour, and Brown Sugar and mix until everything has a nice "crumbly" texture, without any large clumps of butter. See "Topping.jpg" for reference. Spread evenly over the Filling in the Baking Dish
>Slide Baking Dish into the Oven, near the middle rack, and let cook for 30 minutes
>When done, let cool for 10-20 minutes
>Enjoy!

Storage:
The recipe should keep well in the fridge for a couple of days when wrapped with aluminum foil.

The recipe is good on it's own, but it also goes really well with some vanilla ice cream on top!

Thank you for reading my Baking Blog, and feel free to try out this recipe or any modifications of it that you think up! I'd love to see pictures of it or any other baked or cooked goods you've recently made! Also, if you're interested, come stop by my SOC review in /b/, where I review the recently released WPATH SOC v8, giving my thoughts, compliments, and criticisms on each of the chapters.

See you next time!
-Recima
Recima
Also I think I just found a bug, in that redtext used as part of a post appears differently when the thread is open as opposed to viewing from the homepage or the page that the board is in.
>>11085>>11115
Anonymous## opworm
>>11082
thanks, looking into it
Anonymous## opworm
>>11082
this is now fixed
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