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 ...


... 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.)

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)?

Post a Comment