Spring
Rhubarb Crisp
Servings: 12

1 1/2 pounds rhubarb, diced
1 cup sugar
2 teaspoons orange zest
2 tablespoons tapioca flour (I use Shiloh farms)
1/4 cup Grand Marnier
10 tablespoons cold unsalted butter, cut into pieces
1 cup all-purpose flour
1/2 cup ground almonds
1/4 cup brown sugar
pinch salt


Preheat oven to 350 degrees

In a large bowl combine the rhubarb, ¾ cup sugar, zest, tapioca flour and orange liquor, toss to combine. Taste, if it needs more sugar add the remaining ¼ cup.

Pour the rhubarb mixture into a 9 x 9 pan. In a mixing bowl combine the butter, flour, ground almonds, brown sugar and the pinch of salt. Mix together until it forms a coarse meal and sprinkle on the top of the fruit mixture.

Bake until clear liquid bubbles from the top. About 35 minutes. Serve with crème fraiche.
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