Friday, June 08, 2007
Rhubarb, rhubarb, rhubarb. Fun to type, and even more fun to cook and eat. Who can resist the bright pink color and the tart taste? I've found it difficult to come by at the LA farmers' markets, so when I see it, I snap it up. Match it with the berries of your choice, cut it into coffee cake, or just stew it with a bit of sugar, some mint leaves, and pour over ice cream.
Rhubarb hails from China and was originally grown for medicinal purposes. In the 18th century, Brits and Americans began growing it for culinary purposes. It's the stalk you want, as the leaves are poisonous. For more rhubarb info than you can imagine, visit the Rhubarb Compendium.
This Rhubarb-Strawberry Crumble is as easy as they come--so easy, you don't really need a recipe. J did most of the prep work, I crafted the crumbly top. Take a pint of strawberries and about 5-6 stalks of rhubarb. Chop into bite sized pieces, distribute among four individual-sized, buttered ramekins. Mix a couple teaspoons of sugar in each ramekin. In a seperate bowl, mix together 1/2-3/4 cup oats, couple tablespoons of wheat flour, 1/2 c. brown sugar, couple teaspoons cinnamon and cut in 3-4 tablespoons butter until you have a crumbly mess. Strew crumb on top of each ramekin, bake in a 425 degree oven until bubbly, about 25 minutes. Serve with a dollop of vanilla ice cream.
More rhubarb recipes:
My Rhubarb-Raspberry Grunt
My Rhubarb Schnapps
Strawberry-Rhubarb Sponge Pudding from Food Blogga
Rhubarb Jumble from What Geeks Eat
Rhubarb and Apple Crumble from A Cat in the Kitchen (and from her homegrown rhubarb)