Day: June 21, 2012
We just had our first official day of summer and it was ridiculously hot here in Michigan — 97 degrees F around these parts. Now I’m not 100% sure if figs are a summer fruit, but rhubarb and raspberries always make me think of the season. And when it’s summer, you don’t want to be in a hot kitchen all day, so this is ideal! What’s special about this recipe are the dried figs. They can help absorb some of the liquid that is released by the rhubarb and they add some sweetness, texture, and color. Sure, I was just trying to clean out my pantry but this combination really goes well together.
Just throw all the topping ingredients in a bowl and mix it up, and get another bowl to toss the filling with some sugar and flour and you are all set. You can even make the topping the night before and put it in the fridge for when you’re ready! Easy-peasy! Here’s what you need:
For the topping:
- 3/4 c. all-purpose flour
- 3/4 c. sugar
- 1/4 t. salt
- 1/2 c. rolled oats
- 1/2 c. chopped pecans
- 1 stick of unsalted butter, cut into 1/2-in. cubes
1. In the bowl of a stand mixer fitted with a paddle attachment, stir together the flour, sugar, and salt. Add the butter and mix on low speed until the topping resembles loose crumbs.
2. Stir in the oats and pecans. Set aside.
For the filling:
- 1/2 c. vanilla sugar
- 1/4 c. flour
- 1/4 t. nutmeg
- 1 lb. rhubarb, chopped into 1/2-in pieces
- 12 – 15 dried figs, cut into quarters
- 8 oz. raspberries
- juice of 1/2 lemon
1. Preheat oven to 350 degrees F. In a small bowl, stir together the sugar, flour, and nutmeg. Set aside.
2. Place the lemon juice, rhubarb, figs, and raspberries in your baking dish. Gently toss. Sprinkle the sugar mixture over the top and let sit for about 5 minutes.
3. Sprinkle the topping over the top of the fruit in an even layer. Bake for about 45 minutes, until the mixture is bubbling and the topping is golden. Allow to cool for about 10 minutes before serving so the filling can set up just a tiny bit.
Notes — My pecans got a little bit toasty, but tasted fine. If burning them is a concern, you could add the pecans to the filling instead of in the topping. . . Store this in the refrigerator. . . You can reheat this in the oven at 350 degrees F for about 15 – 20 minutes.