CHERRY-RHUBARB CRISP WITH WHITE WINE

Rhubarb is an important plant to all Minnesotans. Not only can it be found in nearly every neighbor’s garden and growing alongside walking paths and trails in local parks but for those of us living North, it is also a symbol of winter’s end. As its green leaves and pink stalks start to peek out of the ground, there is a collective sigh of relief among us all. The winter has come and gone. Spring is here, at last.

I’ve eaten many rhubarb crisps in my day that have been either a mouth-puckering affair or a soggy pile saturated in sugar. But I’ve also tasted some incredible rhubarb pies, tarts, and even ice cream over the years, and I knew there was hope for this plant in my kitchen. After some experimenting, I found that including sweet cherries alongside helps balance the sharp flavor of the rhubarb, without having to add extra sweeteners that often make the dessert cloying. The topping adds needed crunch, and a scoop of Vanilla No-Churn Ice Cream rounds out the flavors nicely. makes 6 to 8 servings

¼ cup (28 g) cornstarch

¼ cup (50 g) sugar, plus ½ cup (99 g) sugar

⅛ teaspoon cinnamon

1 cup sweet white wine

1 vanilla bean, scraped

¼ teaspoon salt

6 cups (680 g) sweet cherries

3½ cups (1 pound, 454 g) sliced rhubarb (cut into 1-inch pieces)

1 tablespoon (15 g) unsalted butter, room temperature

1 teaspoon lemon juice

WHOLE WHEAT STREUSEL

½ cup (78 g) whole wheat flour

½ cup (71 g) all-purpose flour

½ cup (45 g) rolled oats

¼ cup (50 g) granulated sugar

¼ cup (50 g) packed brown sugar

¼ teaspoon salt

7 tablespoons (101 g) unsalted butter, room temperature

In a small bowl, combine the cornstarch, ¼ cup (50 g) sugar, and cinnamon.

In a large saucepan, combine the white wine, remaining ½ cup (99 g) sugar, vanilla bean seeds, vanilla bean pod, and salt. Bring to a boil over medium-high heat. Add the cherries and rhubarb to the saucepan and let them boil for 1 minute. Turn off the heat and add the butter to the fruit, stirring until the butter is melted and combined. Let the mixture cool until slightly warm.

Adjust oven racks to the middle upper and lower positon. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Prepare the whole wheat streusel. In the bowl of a stand mixer fitted with the paddle, combine the whole wheat and all-purpose flours, granulated and brown sugars, and salt. With the mixer running on low, add the butter, 1 tablespoon at a time, until the mixture comes together but still is quite crumbly. Pour the mixture into the prepared pan in an even layer.

Remove the vanilla bean pod from the cherry-rhubarb mixture and discard. Stir in the lemon juice, then stir in the cornstarch mixture until completely combined.

Pour all the contents from the saucepan into a 9 x 13 baking dish and place in the oven on the upper middle rack. Place the streusel on the lower middle rack. Let the streusel bake for 8 minutes, then remove from the oven and let cool slightly. Let the fruit bake for 10-15 more minutes after the streusel is removed, until the liquid from the fruit begins bubbling at the sides of the dish. Carefully remove the pan from the oven, and top the fruit evenly with the streusel. Bake for 15 to 20 more minutes, until the fruit is soft, the liquid is thick and bubbly, and the streusel is golden brown.

Transfer the baking dish to a wire rack and let the cool slightly before serving. Serve with Whipped Cream or ice cream.