Friday, May 17, 2013

Springtime recipe for a delicious dessert

by Lorraine Bartlett / Lorna Barrett / L.L. Bartlett

Don't you just love spring?  Warmer weather, spring flowers, and seasonal fruits and veggies that aren't around all year.

Something I love is rhubarb.  It wasn't always so, but when I was a teen, we had a HUGE stand of rhubarb and I was bored one day so I made a batch of rhubarb chutney.  (The recipe happens to be in The Cozy Chicks Kitchen.)  It was a huge success and ever since then, I'm been a fan.

Mr. L enjoys Rhubarb Crumble.  (What's the difference between a crisp and a crumble?  Not much.  Crisps often have oatmeal as an ingredient.  I usually make crisps, but call them crumbles ... just because I like to!) So what was on the menu yesterday?  You got it!

First, I picked the rhubarb from my mother's yard.  (I keep threatening to transplant it to my yard, but ... well, I write books for a living and I often get distracted ...

(SQUIRREL!)

... and the next thing you know I'm on Pinterest (oops) or updating my mailing list or ... (you get the picture).)

Next up, I chopped the rhubarb.



Since I decided to take a break between prep and baking, I made the crumble and stuck it in the fridge for 4-5 hours until I was ready to turn on the oven. (Stuffed pork chops!  YUM!)  I mean, why turn on the oven twice in one day ... especially when it was in the high 70s already?

Here's the recipe, which just happens to be in Recipes to Die For: A Victoria Square Cookbook.  (Page 105 for those of you with the paperback edition.)



Ingredients:
1 cup light brown sugar, firmly packed
1 cup all-purpose flour
3/4 cup quick cooking rolled oats
½ cup melted butter
1 teaspoon cinnamon
4 cups sliced rhubarb
1 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla

Preheat oven to 350°. In mixing bowl, combine the brown sugar, flour, oats, butter, and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb. In a saucepan combine the granulated sugar, cornstarch, and the water and vanilla. Cook together until the liquid is clear, then pour over the rhubarb. Top the rhubarb with the remaining crumb mixture and bake for 45 to 55 minutes. Serve warm, and if desired, with a scoop of ice cream or a dollop of whipped cream.
Yield:  4-6 servings.

Ready for the oven!


And here's the finished dessert.  Mmm-mmm good!  Sweet and yet so very tart.  Yum!


So, do you think you'll try it (or have you got a variation on the recipes)?


11 comments:

Jeannie D. said...

I have the Victoria Square cookbook and love it! I have already tried your Rhubarb Crumble (several times).We add vanilla ice cream on top. It is delicious. My husband is from Michigan and his parents always had a rhubarb patch. He loves when I make this!

Aurian said...

I am not really a fan of rhubarb, unless my mother makes it, and then it is good, especially on a warm day.
I do love to buy jams from those little stands along the roadside in the country though, and last year I bought rhubarb/strawberry jam. And it was delicious, the sour from the rhubarb with the sweet of the strawberries (and the sugar of course). Really loved it. Delicious on my pancakes.

Anonymous said...

I'm always glad to hear that someone has my Victoria Square cookbook and uses it. Glad you've enjoyed this recipe before.

Anonymous said...

I am the aberration when it comes to strawberries. Can't stand them, but they are such a photogenic fruit I always seem to be taking pictures of them. My mother always buys homemade jam at stands, too. I'm a grape jelly girl, myself. (Plain Jane for sure.)

Aurian said...

Holland is not a grape growing country, so I don't believe I have ever had grape jelly. So for me, it is exotic.
And I really don't like to eat strawberries, but I do love it if they are converted into sauce or jam or mousse or milkshake :)
Is there a difference between jam and jellie? Or is this just a language thing? English versus American?

Jeannie D. said...

Aurian, technically Jam typically contains both the juice and flesh of a fruit or vegetable, and jelly is made with the juice only and pectin to thicken it. I have a cobbler recipe that uses both strawberries and rhubarb and it is delicious. I bet the jam would be good too.

Aurian said...

Thanks Jeannie :) Now I know I prefer jam :)

Anonymous said...

Lately when I buy jam, there's no fruit in it. It's just sludgy jelly. Mr. L now has me buy preserves, because he likes a chunk of cherry or peach in his jam.

Aurian said...

That is true if you buy it in the supermarket. If you want fruit in it, you have to choose the "extra jam". Of course it is a few dimes more expensive ...

Melissa Bo said...

I love the The Cozy Chicks Kitchen cookbook! =)
I won it from a Giveaway, and have enjoyed looking thru all of the wonderful recipes!

Your recipe sounds so delicious!

Laura W said...

Made this for breakfast this morning and topped it with a scoop of butter pecan ice cream. It was absolutely delicious. Thank you so much for sharing your recipe.