26 May 2008

rhubarb crumble: a first!

We have an incredibly overgrown asparagus bed from which we gather about three asparagus spears each spring (one for B, one for me, and one for whomever we want to impress with the Bounty of the Earth; this year it was Alan, who came north with us for the long weekend). Every year I promise myself that I will weed the bed and plant some new asparagus roots so that we can enjoy more than our normal half a handful of fresh asparagus in years to come. I’m a little further along with this plan this spring, having bought some new asparagus roots.

At any rate, at the top of this bed are two old rhubarb plants, which need to be divided (just found that out at The Rhubarb Compendium, a site for rhubarb aficionados: “Established clumps will have to be trimmed every 4 to 5 years or when the stalks get small and spindly or when the crown is visibly crowded.”). We have lots of stalks, but they tend to be a little on the spindly side. Still and all, whenever I walk by the plants, I always pinch off a stalk and eat it. I love the tartness.

Betty told us she was making rhubarb crumble for a party she was having, which sounded just great to me, so I Googled “rhubarb crumble,” found a likely recipe from Just Hungry that called for four or five cups of rhubarb, and went out to the garden to gather some while B and Alan worked in the vegetable garden.

The crumble was amazing. It’s good hot, warm, or cold. We ate it hot for dessert on Saturday evening with some vanilla ice cream, then cold on Monday evening on the way back to the city.

Rhubarb Crumble
  • About 2 lb rhubarb stalks, enough to make about 4–5 cups of cut-up rhubarb
  • 1 cup white sugar
  • 1/2 cup raw or light brown sugar (I used raw)
  • 4 oz butter
  • 3/4 cup white flour
Preheat the oven to 400°F. Wash and cut up the rhubarb stalks into approximately 1-inch pieces. Be careful to cut off any leaf parts as they are poisonous. Melt the butter and add the flour and sugar. Mix to make a rather crumbly mixture. Put the rhubarb in a pie dish. Cover with the crumble mixture. Bake for 35-40 minutes, until the crumble is browned and crispy. This is best at room temperature, or chilled a bit.

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