I have no idea why this is called a grunt. Maybe because it’s so good, it makes you grunt afterwards? Either way, I’m not one to argue with Nigella Lawson and her “How to be a Domestic Goddess: Baking and the Art of Comfort Cooking.” Could you resist those doe eyes and well-bred British accent?
Many of you know my affection for rhubarb – that tart bite of wonderful flavor cooked into pies, bars and…grunts, apparently. I love the beautiful pink and green color of the rhubarb stems and the crunch it makes when I chop it. Mmm!
This dessert is inexpensive and easy to make – I encourage everyone to try it, especially beginners.
1.5 lbs. rhubarb, cut into 1-inch pieces
3/4 c. white sugar
4 T unsalted butter, cubed
1 c. flour
3 T sugar
1/2 tsp. salt
1 c. plus 2 T heavy cream, whipped lightly (buy 2 pints)
Preheat the oven to 375 and grease a 12-inch shallow baking dish (glass is good).
Spread the chopped rhubarb over the dish…
Then sprinkle in the sugar and toss to coat (a lot of the sugar will stay at the bottom – that’s what makes it gooey!). Dot the surface with the butter.
Sift the flour, sugar and salt into a mixing bowl, then stir in the whipped cream until you have a really sticky dough. Spread the dough over the rhubarb – it’s more like dropping spoonfulls and then spreading it with clean fingers. Cover it as well as you can…
Put the dish on a baking sheet and bake for 45 minutes, or until the fruit is bubbling and the top is golden.
I used an electric mixer to whip the rest of the cream with a splash of vanilla extract and about 1 T sugar until soft peaks formed. It was heaven, melting over the steaming grunt.
This is also good with vanilla ice cream, or cold straight out of the fridge. Enjoy, friends!