Thursday, June 16, 2011

Got Rhubarb?

our rhubarb (a dog toy) and some ferns
south west garden 15 June 2011
It was a monster of a thing, our rhubarb, and I wanted to eat it.

The landlord next door was working on the shed just beyond the fence near our rhubarb plant yesterday, while his wife cut the grass.. . both watching me as I came charging out of the house with the largest knife we have. I earned a few worrisome looks while I took the photos, but once I started chopping the plant they went back to their business.

The rhubarb was taken down stalk by stalk.

I was going to make my mother's "Rhubarb Crunch" ~ a recipe she got from a 1970's Yankee magazine, and made for us regularly, a fond childhood memory. I followed the recipe, but I altered it slightly; the calls for canned cherry pie filling - I don't really like canned filling, so I decided to just add a couple cups of frozen raspberries into the simple syrup (sugar, water, cornstarch, and vanilla boiled) instead. It worked wonderfully (though I made and added way too much raspberry syrup to the rhubarb and crumble - not that anyone complained..).

Four cups diced rhubarb with plenty extra :)

Equal parts rolled oats, flour, and brown sugar. 
I grated in frozen butter rather than cutting it in, or melting it to form a crumbly dough. Half is used for the bottom, half is reserved for the top. (I like a crumbly crumble, so I always make extra.)
After filling the pan with the diced rhubarb, and pouring over the raspberry syrup, it was topped and baked for one hour at 350F. We served it with real whipped cream with vanilla.

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