RECIPES: Rhubarb crisp with cinnamon-almond crumble

RHUBARB CRISP WITH CINNAMON-ALMOND CRUMBLE

Serves 6.

Rhubarb meets strawberries in a classic American duo, far easier to toss together than fussing with a pie crust.

• 2 lb. rhubarb, stalks trimmed, cut into 1-inch pieces, about 3 to 4 c.

• 1 pint fresh strawberries, hulled and cut in half

• 1/2 c. sugar

• 1/2 c. flour

• 2 tsp. cinnamon

• 1/4 tsp. ground nutmeg

• 1/2 c. unsalted butter, cut into pieces

• 1/2 c. coarsely chopped almonds

Directions

In a small bowl, mix together the flour, brown sugar, cinnamon and nutmeg. Then cut in the butter with a knife or your fingers, so that it resembles small peas. Toss in the almonds. Spread this evenly over the rhubarb, pressing it in lightly.

Bake until the topping is bubbly and golden brown, about 35 to 40 minutes. Serve warm with whipped cream or ice cream.

Nutrition information per serving:

Calories396Fat21 gSodium11 mg

Carbohydrates51 gSaturated fat10 gCalcium286 mg

Diabetic exchanges per serving: 1 bread/starch, 21/2other carb, 4 fat.

RHUBARB GINGER SAUCE

Makes about 2 cups.

This tangy sauce is wonderful with grilled pork chops or chicken. Serve it over fresh chèvre or cream cheese with crackers as an appetizer. It will keep, covered in the refrigerator, for a week.

• 1 lb. rhubarb, stalks trimmed, cut into 1-in. pieces (about 1 to 2 c.)

• 1/4 c. sugar, or to taste

• 1/4 c. diced candied ginger

Directions

Turn the rhubarb and water into a medium saucepan and cook, partially covered, over low heat until the rhubarb begins to soften. Add the sugar and candied ginger and continue cooking until the mixture is thick. Can be served hot or cold.

Nutrition information per ¼ cup serving:

Protein0 gCholl0 mgDietary fiber1 g