112 CHATELAINE • APRIL/MAY 2019
food DESSERTS
RHUBARB-APPLE CRISP FOOD STYLING, ASHLEY DENTON.Rhubarb-Apple Crisp
Serves 6 to 8
Prep 15 min; total 45 min
Plus 2 hr cooling timeTopping
3/4 cupall-purpose flour
1/2 cuplarge-flake oats
1/3 cuppacked brown sugar
1/2 tsp salt
1/4 tsp cinnamon
1/2 cupcold unsalted butterFilling
3 Gala apples, peeled,
cut in 1/2-in. cubes3 cups chopped rhubarb,
1/2 in. thick
1/4 cupgranulated sugar
2 tbsp cornstarch
1/4 tsp cinnamon
1/4 tsp salt1. Position rack in centre
of oven, then preheat
t o 3 75 F.
2. Topping: Stir flour with
oats, brown sugar, salt and
cinnamon in a medium bowl.
Grate in butter and work
in, using fingertips, until
crumbly. Refrigerate.
3. Filling: Toss apples,
rhubarb, sugar, cornstarch,
cinnamon and salt in a large
bowl. Transfer to an 8-in.
baking dish or pan.
4. Sprinkle topping evenly
over filling. Bake until top
is golden and juices bubble
around edges, 25 to 30 min.
Let cool for 2 hr. Serve with
ice cream.
Per serving 302 calories, 3 g
protein, 47 g carbs, 12 g fat,
3 g fibre, 222 mg sodium.MINI HOT CROSS BUNS
(FROM PAGE 95)
Makes 60 buns
Prep 30 min; total 2 hr 45 min
Plus cooling timeBuns
3 cups all-purpose flour,
divided
1/4 cupgranulated sugar
8 g pkg quick-rise yeast
(21/4 tsp)
1/2 tsp cinnamon
1/2 cupwarm 2% milk
2 tbsp unsalted butter,
melted
1 egg, at room temperature
1 tsp salt
1/2 cup dried currants
1 tbsp orange zestCrosses
1 egg
1/4 cup all-purpose flour1. Buns: Whisk 1 cup flour with
sugar, yeast and cinnamon in
the bowl of a stand mixer
fitted with the dough hook.
Beat in 2/3 cup warm water,
milk, butter, egg and salt on
medium until blended.
2. Beat in remaining 2 cups
flour, currants and orange
zest until dough is smooth
and pulls cleanly away from
bottom and side of bowl,
3 to 4 min. Transfer to a
lightly oiled bowl and cover
with plastic wrap. Let rest
until dough is doubled in
size, about 1 hr.3. Spray three 9-in. foil
pie plates with oil. Turn
dough out onto a counter
(no need to flour). Divide
dough into 4 equal pieces.
Roll each piece into a
1-in.-wide log, then cut into
fifteen 1-in. pieces. Shape
into balls and divide among
prepared pans. (There
should be about 20 balls
per pan.)
4. Cover loosely with same
plastic wrap and set aside
until dough doubles in size,
about 1 hr more.
5. Position rack in centre of
oven, then preheat to 375F.
6. Crosses: Whisk egg with
2 tsp water in a small bowl.
Generously brush over
dough balls. Whisk flour
with 3 tbsp plus 1 tsp water
to make paste for crosses.
Spoon into a small reseal-
able zip-top bag. Snip a
small piece off one corner
of bag, then pipe a cross on
each bun.
7. Bake until buns are deep
golden, about 15 min. Remove
from oven. Serve warm or at
room temperature.
Per bun 40 calories, 1 g
protein, 7 g carbs, 1 g fat,
41 mg sodium.
Kitchen Tip Let dough rise
in a large measuring jug—
its measurements will
help you determine when
the dough has doubled
in size.SPRING SAVER
To freeze rhubarb, cut stalks
into ½-in. pieces and arrange in
a single layer on a baking sheet.
Freeze until firm, about 2 hr, then
transfer to resealable zip-top bags
and freeze for up to 1 year.RHUBARB-APPLE
CRISPMINI HOT
CROSS BUNS