1/3 cup granulated sugar
2 tablespoons all-purpose flour
1 3/4 pound rhubarb
1/4 cup butter, cold, cubed
Make the filling:
Preheat oven to 375°F. Butter a 2-quart shallow baking dish.
In a bowl stir together sugar and flour. Trim rhubarb and cut enough of stalks into 1/2-
inch pieces to measure 2 cups. Add rhubarb to sugar mixture, tossing well, and spread
mixture in baking dish.
Make the topping:
In a bowl whisk together flour and sugars. Cut butter into 1/2-inch cubes and with your
fingers or a pastry blender blend into flour mixture until mixture resembles coarse meal.
Add oatmeal and toss well.
Squeeze a handful of topping together and coarsely crumble in chunks over filling.
Squeeze and evenly crumble remaining topping over filling in same manner.
Bake crisp in upper third of oven until filling is bubbling and topping is crisp and golden,
about 50 minutes. Drizzle lavender honey over the top of the crisp as it comes out of the oven.
For the topping:
2 cups steel cut oats
3/4 cup unbleached all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
6 tablespoons cold unsalted butter
Lavender honey, as desired
Pairs well with the following beer styles: Belgian Pale Ale, Tripel, IPA, Flower/Fruit Beer
Recipe credit goes to: Alaskan Brewing Company
1 bottle Alaskan Pale Ale
10 oz. water
8 slices bacon
3/4 cup chopped onion
5 cloves chopped garlic
1 chopped serano pepper (optional)
1 2/3 cup long grain rice
1/2 tsp saffron
9 oz. chicken broth
16 oz. can chopped tomatoes
1 chopped fresh tomato
1 dozen clams or other shellfish (oysters, crab, mussels)
12 oz. liquid from steamed clams/shellfish
2 Tbsp parsley, chopped
½ Tbsp white wine vinegar
1 tsp oregano
1 tsp cilantro
1 tsp paprika (or Eritrean chili powder)
1 tsp salt (optional)
Steam the clams and/or other shellfish in 6 oz. Alaskan Pale Ale & 10 oz. water until open. Set aside and reserve liquid.
Cook the diced bacon in paella pan or large pan with lid that is suitable for stove top and oven. Add onion, garlic and pepper to bacon and grease. Cook until soft. Add rice and saffron to pan and cook while stirring for 5 minutes.
Add remaining ingredients and 12 oz. of the reserved steaming liquid and bring to a boil. Arrange clams/shellfish on top of rice mixture. Bake covered 15 – 20 minutes at 350 degrees F. or uncovered 20 minutes at 375 degrees F. Do not stir. Serve with Alaskan Pale Ale.
Combining this spicy Mediterranean hit with the cool, crisp flavor of Alaskan Pale Ale offers the best of two worlds. Viva la difference!