Rhubarb and Pear Crisp

ingredients

• 5 stalks rhubarb
• 2 D'anjou pears
• 3 tablespoons brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 orange (juice and zest)
• 1/2 cup Stonewall Kitchen Strawberry Apple Rhubarb Jam
• 3 cups all-purpose flour
• 1/4 pound butter (diced small)
• 1 tablespoons sugar
• 1 teaspoon salt
• cold water

directions

For Filling:
1. Slice rhubarb on the bias creating 1/4 inch slices. Peal and slice the pears; toss in a bowl with the brown sugar, spices, jam and orange.
2. Set aside to marinate.

For Crust:
1. Combine flour, sugar, salt and enough water to form a ball. Allow to rest for 20 minutes.
2. Roll into a rectangle about 1/4" thick.
3. In the center third of the rectangle disperse the diced butter. Fold in the side as if folding a letter.
4. Roll dough out again to 1/4" thickness and repeat the same folding procedure. Roll out and fold one more time; then refrigerate the dough for another 20 minutes.
5. For a free form look, roll dough out into 9- inch circles, place rhubarb filling in the center and crimp the edges; brush dough with beaten egg and bake in a 425F oven for 15-18 minutes.

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Strawberry Rhubarb Jam Item: 101307 $7.95