{make this} Mark Bittman’s Rhubarb Crisp

Mark Bittman seldom disappoints- and he certainly didn’t in this instance. Inclined as I am to trust his recipes, I will admit that I was skeptical about this one. I mean only 6 tablespoons of butter for a whole crisp? That’s not even a whole cube! How could it possibly make a compelling crisp?

I’m happy to report that my worries were totally unfounded. This is a case where the sum of the parts greatly exceeds the parts on their own. This is a fantastic crisp recipe- perfectly balanced sweetness, a nice contrast of textures, and easy as heck to put together. And in case you were wondering, pairing it with Bi-Rite Creamery‘s brown sugar ice cream with a ginger caramel swirl is not the worst idea, either.

You can get the recipe here (posted in the New York Times.)

You may also like...

1 Response

  1. Dawn G. says:

    This is the hardest to get a copy of. The NY tines will not allow this to be printed