This is the recipe I created for this month's URI Master Gardener Produce Donation Project newsletter.
The first harvest of rhubarb in the spring is a much anticipated event in my house. This is because the first rhubarb pulled from the garden is destined to become possibly the best dessert ever made - rhubarb crumble.
Crumbles are a classic British pudding. Fruit is mixed with sugar then covered with a mixture of flour, butter and sugar, which is rubbed together to breadcrumb consistency. The dish is then baked until the fruit is soft and bubbly, while the top turns golden brown. Serve this warm with ice cream and you can die happy.
Many people think rhubarb is too tart but I like the kick. Add some strawberries to the rhubarb if you want to cut the pucker!
1 lb rhubarb, washed, cut into one inch pieces
2 tbsp.lemon juice
1/3 cup sugar
1 tsp. cinnamon
11/2 cups flour
3/4 cup sugar
6 ounces of butter
Preheat the oven to 375 degrees F.
In an oven proof dish, mix the rhubarb, lemon juice, sugar and cinnamon together.
In a large bowl mix the flour and sugar. Cut the butter into small pieces and using your fingers rub the fat into the flour until the mixture resembles breadcrumbs. Spoon the mixture over the fruit in an even layer.
Bake in the oven for 40 minutes until the fruit is bubbling up and the top is brown. Let cool slightly before eating. Makes six servings if you have to share.
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