The result was delicious, but not exactly a dessert. Because the crisp isn't really sweet, this falls somewhere between dessert and a healthy snack. We ate it for dessert, but then this morning I had it for breakfast, topped with Greek yogurt.
Monday, May 17, 2010
Rhubarb Crisp
Again, I've been inspired by Mark Bittman. I made his recipe for rhubarb crisp, with a few changes. I used 1/4 cup of white sugar, as he calls for but for the brown sugar I used 1/4 of a cup (instead of the 3/4 cups stated in the recipe). I ran out of oats so I made up for the rest with ground flax seed. I also added in sunflower seeds. I ran out of butter so I used less than the recipe calls for, but I made up for it a little bit by spraying the topping with a bit of olive oil.
The result was delicious, but not exactly a dessert. Because the crisp isn't really sweet, this falls somewhere between dessert and a healthy snack. We ate it for dessert, but then this morning I had it for breakfast, topped with Greek yogurt.
The result was delicious, but not exactly a dessert. Because the crisp isn't really sweet, this falls somewhere between dessert and a healthy snack. We ate it for dessert, but then this morning I had it for breakfast, topped with Greek yogurt.
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