Monday, June 23, 2014

Make It Monday - rhubarb

Do you ever get the question in the grocery store "What are y'all gonna do with that?"... We get that a lot with leeks and kale and parsnips and rhubarb. What can you do with rhubarb? Just what my Mum and her mother and great, great grandmother used to do... stew it and make a crumble or "crisp". What follows came hot from the oven today with the help of my niece and nephew, Cerys (chef) and Caerwyn(photographer). Enjoy! 

We gathered everything we had in the fruit bin... peaches and blueberries from Boone Hall Farms Upick, rhubarb, and apples. Wash everything well and peel the rhubarb. Chop the rhubarb, apples and peaches and simmer in a pot with 3 Tbls strawberry jam and 2 Tbls butter. 

Cook the fruit for 10 minutes. I like to add just a dash of Cointreau...

For the crumble topping, an old English recipe calls for: 120g flour, 60g sugar, and 60g butter as a standard mixture. Mix the flour and sugar together and cut in the butter, then crumble with your fingers. Spread the mixture onto a baking sheet and bake at 350 for 15 minutes until brown. Then sprinkle the cooked crumble mix over the fruit mixture in a pie pan and bake for another 15 minutes until bubbling.

Delicious! Serve with ice cream or cream. 

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