I’ve always had more of a ‘sour tooth’ than a sweet tooth, which is part of why I love rhubarb so much. Garden sorrel is another sour favourite of mine that, along with rhubarb, is one of the first things to come up in the garden in spring. Sorrel is a perennial green with large, lemony leaves that is a great tart addition to salads, soups and frittatas, and also like rhubarb – is best before it bolts in later spring in summer. This week I noticed that my sorrel was starting to shoot up taller and taller, and figured it was time to get it picked.
I found this recipe for Rhubarb Sorrel crisp in Simply in Season (my favourite seasonal cookbook, alongside our own Eating by the Seasons). I still had plenty of rhubarb in my fridge, and the idea of putting greens in a sweet dessert was quite intriguing.
It turns out that rhubarb and sorrel taste pretty similar, and go together really well in this sweet treat. The precooking of the rhubarb and sorrel into a thick sauce allows the final crisp to be quite dense, and you can cut it into squares quite easily. This makes serving much easier to eat than your average rhubarb crisp, and more convenient to share in the office kitchen, like I did yesterday afternoon – but if you want to eat it warmed up with ice cream, it tastes amazing!
|1||Combine rhubarb, sorrel, sugar, orange peel, and vanilla in large saucepan. Bring to a boil over medium-high heat, then reduce to medium and cook 4 minutes, stirring frequently.|
|2||Dissolve cornstarch in water. Add to rhubarb mixture and cook until thickened, stirring constantly. Set aside.|
|3||Mix together remaining ingredients until crumbly. Place about 3 1/2 C of the mixture on the bottom of a greased 9×13 pan. Cover with the rhubarb/sorrel mixture. Sprinkle remaining crumb mixture on top and bake in a preheated oven at 350F for 30-40 minutes.|