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Serve with ice cream, whip topping, yogurt, mint, or as is.

I added the oats and mixed in by hand, then dumped the entire container into my recipe. It doesn’t need to be perfect, just a few zaps. *a quick short cut if you do not want to get out your big food processor (ours is 12 cup and mammoth, then cleaning it, don’t even get me started) I used my nutribullet smoothie maker to blend up the dry ingredients.

Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

Add oats and pecans and pulse just a few times to combine.

Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together.

Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish. Grease an 8- or 9-inch square baking or gratin dish with a little butter.

2 ½ to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups).

#Nytimes recipes for free plus#

6 tablespoons cold butter, cut into small pieces, plus more for greasing pan.

We had fun and dessert is that much sweeter when it’s made with love. She prepped the 9 x 9 pan, and got all of the ingredients ready on the counter top while I chopped 6 cups of rhubarb. She’s a smart cookie in the kitchen and very helpful. What made this recipe even better was that I made it with my sweet daughter. My only regret is that I didn’t make a double batch to share with more friends! This dish is a 9 x 9 and if you dish out dessert like I do, it will only have 9 servings 🙂 Needless to say, this crisp was a crowd pleaser. Usually during this time of year we make rhubarb cake, but I wanted something a little lighter, faster and less cakey. Meanwhile, Ill be over here, eating my delicious. (I LOVE the New York Times recipes, they ALWAYS are fabulous. If putting sugar in tomato sauce offends you, by all means, keep it sugar-free. Today’s cookout was the perfect opportunity to debut this New York Times Rhubarb Crisp recipe.

#Nytimes recipes for free full#

Feel free to click the link above, if you want the full New York Times Cooking Recipe, or if you want the shortcut, keep reading and join us.My sweet sweet neighbor Maryellen gave me a TON of fresh rhubarb last week. Our version took about 20 minutes from start to finish to make. Um, no thanks.Īs much as we adore fresh produce, we also prefer having more time on our hands, not to mention the fact that we did not have any fresh garlic on hand, nor fresh parsley, so we opted for the parsley flaked from our spice cabinet. That is music to our ears, however, the recipe that the New York Times published, had us roasting our garlic, adding about 40-50 minutes. Why is it called that? Get this! It’s called that because, after a late night of drinking, you can throw it together fairly quickly with a few kitchen staples. We found the New York Times Cooking’s recipe for Midnight Pasta or Aglio e olio pasta, and fell in love! Most of the time, we are making recipes meat-free, nut-free (due to Shannon’s anaphylactic tree nut allergy), or a little healthier. Sure, some people would say we are eradicating the art of cooking, but if we are going to be preparing food at home, there is no way we are going to spend hours doing it.

Most of the time though, we take out the grunt work, cut some corners, and tailor it to fit our palette, lifestyle, and schedule. If there is anything we love, it is someone else handing us a wonderful recipe. We made the NYT delish recipe… so much easier! Welcome, new best friend! You’ll be calling us your new best friend after you read our Midnight Pasta New York Times recipe dupe.