One little perfect thing
Introducing….The Rhubarb Challenge! Just like my Pumpkin Challenge (1, 2, 3, 4, 5, 6, 7, 8), I have turned one of my favorite stalks into a challenge that will reward my sweet tooth. However, I don’t know if I’ll make eight recipes…maybe this will just be a one-month challenge. Between now and the end of June. Ready, Set, Go!
First up: strawberry-rhubarb crumble, which I found in a recent Bon Appetit. I like this recipe because the crumble has toasted hazelnuts in it. I would never have thought to put hazelnuts in a crumble, but the result was quite nice. Really made it special and not taste like every other strawberry-rhubarb thing. Not to discount the miraculous combination of strawberries and rhubarb.
What a splendid way to start my Rhubarb Challenge – we got a bucket of freshly picked strawberries at the farmers’ market, of which I used about four cups of the berries.
Hand-picked
You must serve this either warm with one scoop of vanilla ice cream, or cold out of the fridge – just you, the dish and a spoon.
Strawberry-rhubarb crumble
Ingredients:
- 3/4 c. flour
- 2/3 c. plus 1/2 c. sugar
- Large pinch of salt
- 6 T cold unsalted butter, diced
- 1/2 c. old-fashioned oats
- 1/2 c. toasted hazelnuts, coarsely chopped
- 1 lb. strawberries, hulled and halved
- 12 oz. rhubarb, ends trimmed, stalks cut crosswise and cut into 1/2-inch thick pieces
Preheat oven to 375. Butter baking dish.
Combine flour, 2/3 c. sugar, salt in medium bowl and whisk to blend. Add butter, rubbing with fingers until is sticks together in clumps. Mix in oats and nuts.
Place 1/2 c. sugar in large bowl. Add strawberries and rhubarb, toss to coat. Pour fruit into baking dish. Sprinkle oat topping over strawberry mixture, clumping together with your fingers. Pat the top down a little to form a crust.
Bake on a cookie sheet (it will bubble over!) until filling bubbles thickly and topping is crisp, about 45-50 min. Let cool 15 min. while you do something fun like finish watching “Rachel Getting Married.”
Juices worth burning your fingers to taste!
Spoon warm crumble into bowls and serve with ice cream.
You’ll find it’s a little soupy at first, but those juices will thicken the next day. Plus, they are delicious! Aren’t you excited for the next edition of the Rhubarb Challenge?! I am. Enjoy, friends! xoxo
Seasoned to Taste 