What's your favorite rhubarb recipe?
05-27-2011, 06:44 PM
#5
Senior Member
Join Date: Jan 2011
Location: Melrose N.Y. Troy Area
Posts: 863
This is delicious, Everyone loves it!!! i double it and do it in a deep dish
Strawberry and Rhubarb Crumble
May 2010
Ingredients
3/4 cup all purpose flour
2/3 cup plus 1/2 cup sugar
Large pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup old-fashioned oats
1/2 cup husked hazelnuts, toasted, coarsely chopped
1/2 vanilla bean, split lengthwise
1 pound strawberries, hulled, halved (about 4 cups)
12 ounces rhubarb (preferably bright red), ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces
Vanilla ice cream
Preparation
Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. DO AHEAD Topping can be made 1 day ahead. Cover and chill.
Preheat oven to 375°F. Butter 11x7x2-inch glass baking dish. Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Add strawberries and rhubarb to sugar in bowl; toss to coat well. Scrape fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.
Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes
Strawberry and Rhubarb Crumble
May 2010
Ingredients
3/4 cup all purpose flour
2/3 cup plus 1/2 cup sugar
Large pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup old-fashioned oats
1/2 cup husked hazelnuts, toasted, coarsely chopped
1/2 vanilla bean, split lengthwise
1 pound strawberries, hulled, halved (about 4 cups)
12 ounces rhubarb (preferably bright red), ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces
Vanilla ice cream
Preparation
Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. DO AHEAD Topping can be made 1 day ahead. Cover and chill.
Preheat oven to 375°F. Butter 11x7x2-inch glass baking dish. Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Add strawberries and rhubarb to sugar in bowl; toss to coat well. Scrape fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.
Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes
05-27-2011, 06:50 PM
#7
Senior Member
Join Date: Jan 2011
Location: Melrose N.Y. Troy Area
Posts: 863
Everyone loves it and I always make so much when I bake I share!!! today i sent the visiting nurse a 1/2 sheet of brownies to share with the office when I make this the mechanic and his lovely wife and father mother get there share. if you get little pie tins you can make a few extra to share with friends hazel nuts can be pricy here think about changing it out with almonds or another you might think would go with it.
05-27-2011, 07:03 PM
#8
Power Poster
Join Date: Jul 2010
Location: SoCal
Posts: 12,022
Just cut in 1 1/2 inch pieces, steam in a little water with lid on pot, add a little corn starch and a liberal amount of sugar, stir to thicken and serve over steamed potato cubes either hot or chilled. We make and use it like apple sauce. I'll be right there! I just broke the bank buying a large bundle at the store for $2.50 a pound. It brings back so many good memories of growing up in Europe.
05-27-2011, 07:12 PM
#9
Senior Member
Thread Starter
Join Date: Mar 2008
Location: Alberta, Canada
Posts: 993
Originally Posted by Annaquilts
Just cut in 1 1/2 inch pieces, steam in a little water with lid on pot, add a little corn starch and a liberal amount of sugar, stir to thicken and serve over steamed potato cubes either hot or chilled. We make and use it like apple sauce. I'll be right there! I just broke the bank buying a large bundle at the store for $2.50 a pound. It brings back so many good memories of growing up in Europe.
05-27-2011, 07:20 PM
#10
Super Member
Join Date: Jun 2010
Location: Ohio, the land of 4 seasons. sometimes all in the same week!
Posts: 2,487
I figure I got thru nearly 60 yrs without tasting rhubarb and I don't want to ruin my record now. my mom loved the pie but never got us kids to try it. but the above receipe sounds good. maybe I'll make it for my kids.
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