Chef Time!

Chef Time!

Sunday, July 6, 2014

It's Summertime! Bring on the Rhubarb!

Summer has finally arrived! Mother Nature has finally made up her mind.
For me, summer means picnics, ice cream, swimming in the lakes or ocean (depending where you live), but most of all it means rhubarb. That wonder summertime fruit, whether it's pies, cakes or a crumble. I will eat it until I burst.
I have came across an old favorite recipe for a rhubarb crumble, that has brought back many memories. I used to serve it warmed with a scoop or two of vanilla ice cream. Talk about a heaven's delight.
I thought that I would share this recipe with you and allow you to make new memories as well for yourself. So enjoy, good eats and have a safe summer.



Brown Sugar Rhubarb Crumble

1 tbsp. Butter, softened at room temperature

For the Topping:
1 c. Flour
1 c. Brown sugar, lightly packed
1/2 c. Oats
1/2 tsp. Cinnamon
1/4 tsp. Kosher salt
8tbsp. Cold butter, cut into small pieces

For the Filling:
7 c. Rhubarb, cut into 1/3 inch thick slices
1 c. Brown sugar, lightly packed
1/4 c. Cornstarch
1 tbsp. Lemon juice
2 tsp. Lemon zest
1/4 tsp. Kosher salt

Preheat oven to 350. Grease an 8X8 inch baking dish with the softened butter and set aside.

Make the topping: In a processor or blender, combine flour, sugar, oats, cinnamon and salt. Pulse until well combined. Add cold butter and pulsed until a coarse texture is met and clumps together when squeezed lightly, about 1 minute.

Make the Filling: Combine rhubarb, sugar, cornstarch, lemon juice, zest, and salt in a large bowl. Stir until evenly mixed. Transfer to the greased baking and sprinkle the topping evenly over the fruit. The pan will be very full, but the crumble will settle as it bakes.

Bake until the topping is lightly browned, the rhubarb is tender and the juices are bubbling thickly around the edges, about 45-60 minutes. Transfer to a cooling rack to cool to warm or room temperature and allow juices to thickened, about 1 hour.

Serve with your favorite ice cream or whipped topping.

No comments: