A taste of rhubarb livens up crepes


An incorrect measurement was given in the Rhubarb and Strawberry Crumble recipe in the A La Carte section of The Sun yesterday. The correct amount of flour for the filling is 2 tablespoons.

The Sun regrets the error.

At the Eating Well test kitchen, we've explored some ways to use one of the most unusual but wonderful dessert ingredients, rhubarb. In Rhubarb-Orange Crepes, the slightly nutty flavor of buckwheat in the crepes pairs well with the tart rhubarb filling.

Rhubarb-Orange Crepes

Serves 6


1/3 cup all-purpose white flour

1/3 cup buckwheat flour

3/4 cup 1 percent milk

2 tablespoons sugar

1 large egg

2 large egg whites

2 teaspoons vegetable oil, preferably canola oil

1 teaspoon pure vanilla extract

1/8 teaspoon salt


1 1/4 pounds rhubarb, trimmed and cut into 1/2 -inch pieces (5 cups)

3/4 cup sugar

2 tablespoons all-purpose white flour

1 teaspoon grated orange zest

2 tablespoons orange juice

1 tablespoon butter

confectioners' sugar for dusting

strips of orange zest for garnish

To make crepe batter: Combine crepe ingredients in a food processor; process until smooth. Transfer the batter to a bowl, cover and refrigerate for at least 30 minutes.

To make filling: Combine rhubarb, sugar, flour, grated orange zest, orange juice and butter in a saucepan and stir over medium-low heat until the rhubarb is tender and the juices are thick, 10 to 15 minutes. Remove from the heat and set aside. (The filling can be prepared ahead and stored, covered, in the refrigerator for up to 4 days.)

To cook crepes: Heat an 8-inch nonstick skillet or seasoned crepe pan over medium-high heat until a drop of water dances on the surface. Using a paper towel, rub the pan with a little oil. Ladle a scant 2 tablespoons crepe batter into the pan and tilt to coat the bottom evenly. (If the batter is too thick to coat the pan readily, stir in a little more milk.) Cook until the underside is brown, 30 to 45 seconds. Loosen the crepe with a spatula, and quickly turn it over with your fingertips. Cook until the bottom is lightly browned, 20 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, rubbing the pan with oil between crepes. Stack the crepes as they are cooked. (You will have about 14.)

To assemble and bake crepes: Heat oven to 375 degrees. Lightly oil a shallow baking dish or coat it with nonstick cooking spray. Spread about 2 tablespoons of the rhubarb filling in the center of each crepe. Fold in quarters and set the crepes in the prepared baking dish. Bake, uncovered, for 10 to 15 minutes, or until heated through. Serve dusted with confectioners' sugar and garnished with strips of orange zest.

Per serving: 248 calories, 6 g protein, 5 g fat, 47 g carbohydrates, 113 mg sodium, 42 mg cholesterol

Rhubarb and Strawberry Crumble

Serves 6

L 1 pound rhubarb, trimmed and cut into 1/2 -inch pieces (4 cups)

1 pint strawberries, hulled and quartered

1/2 cup granulated sugar

28 tablespoons all-purpose white flour


1/2 cup rolled oats

1/2 cup all-purpose white flour

1/2 cup packed light brown sugar

1 tablespoon butter, softened

1 tablespoon vegetable oil, preferably canola oil

1 tablespoon cranberry or apple juice

To make filling: Heat oven to 375 degrees. In a large bowl, toss together rhubarb, strawberries, granulated sugar and flour. Transfer the mixture to a shallow 1 1/2 -quart baking dish or deep-dish 9-inch pie plate, pressing down on the fruit to form an even layer.

To make crumble topping: Combine oats, flour, brown sugar, butter and oil in a bowl; with a fork or your fingers, work the ingredients together until the mixture is crumbly. Stir in the cranberry or apple juice until the mixture is evenly moistened.

Distribute the topping mixture evenly over the fruit. Bake for 35 to 40 minutes, or until the fruit is bubbling and the topping is golden.

Per serving: 297 calories, 5 g protein, 6 g fat, 60 g carbohydrates, 29 mg sodium, 5 mg cholesterol

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