Rhubarb Crumble?
Would you believe me, if I told you that I have never cooked rhubarb before. No particular reason, I just haven’t. I recall my mom telling me once that she’s not a great fan so I guess that’s why we were not exposed to much rhubarb – ANY, to be exact!
Hubby, on the other hand is very fond of rhubarb, because his mother cooked it often. So today, I went to a little fruit and Veg Market, saw a bunch of rhubarb, and thought “What the hell, let me try!”
Thank goodness for BBC Food(gave me kind of an idea what to do)…..I cut the rhubarb in chunks and cooked it with some sugar and a vanilla pod until soft. Being winter around this part of the wood, I decided to make a crumble. Too lazy to search for a recipe, I just made a crumble by mixing 1/4 cup flour, 1/4 cup sugar and rubbed in some butter(2 Tbs). I baked these babies at 180C for about 1 hour until they were all bubbly. A dollop of mascarpone cheese, flavored with vanilla and lemon zest and hubby was one happy camper – mmmmmmm, I scored some major brownie points here, fellas!!!
I think I was a bit too generous with the butter though and the end result looked a bit like creme brullee, but I can assure you it was yummee. Maybe next time, I will use brown sugar and maybe oatmeal for some extra crunch!
I like that the rhubarb is stealthily hidden, as I find it over-rated.I would dig in to this dessert and surely enjoy it.
Well if you’ve done it, now I’m going to have to. Right now I’m probably the only one in the world who still hasn’t cooked rhubarb.
Shhh…I’ve never cooked rhubarb either…don’t tell anybody… 😉
Rhubarb crumble is one of my favorites and yours looks good. I like the individual servings.
Rhubarb is either loved or hated. I like it myself. CS wont touch it. Great crumble.I still have yet to purchase some this season.
I grew up eating lots of rhubard, folks always had tons of it growing in the garden. I haven’t had it since leaving home, but going to stop past Fruit and Veg to get myself a bunch.
peter – I must admit that there are a few things I would eat before I eat rhubarb……but for love, I’ll cook it again.that girl – you never know, maybe you’ll like it!nikki – promise I won’t.kevin – thanks kevin!glamah – It is just so easy and fast to make. Try the crumble with any other fruit.rose – I got the rhubarb at the Salt River market.
I disagree with Peter. I think rhubarb is amazing! Once you cook it with a little sugar, that is. It’s really wonderful.I think this looks delicious. I love that you topped it with mascarpone. YUM.
i wouldnt even know where to get rhubarb in jhb! 😦 love ur blog, rosey from rose and thorn posted your details 🙂
I’ve never really understood the appeal of rhubarb, but your photo would make a bowl of fried grass look appetizing. It’s a beautiful-looking dish.
I think this looks amazing… a few strawberrries thrown in would be tasty too. Nice job Nina.
Your crumbles looks wonderful! I love the mascarpone topping too. Great job!
Rhubarb is out of this world! I love it, i love it, i love it!!Nice crumble..and with the mascarpone. Perfection!
emiline – as I said to Peter, I’ll cook it for hubby – for me…..not No.1 on the list!tongue-tickle – aaahhhh, thanks for the visit. I love to find new SA bloggerscheryl – Fried grass……mmmmmm I haven’t thought of that.Jokes! Thanks for the compliment.pam – strawberries are not in season and therefore extremely expensive, but I think your idea can work well.stickygooeycreamychewy – not have as good as your cobler.zen chef – glad you liked it….
i thought it was creme brulee at first too! it looks delicious and believe it or not, i’ve never had rhubarb before!
I’ve never had rhubarb before and I’ve always think that that’s the next thing I’ll make but I would back away with fear eventually. I’m now inspired that if you, the-one-who-has-never-had-rhubarb, can do it, so can I! Thank you for making the first step!
I made this last year and *loved* it: http://www.cooksister.com/2007/04/easter_2007_rhu.htmlI was also a total rhubarb newbie, but I have to say that it has really grown on me. I love the tart taste and the colour, especially forced rhubarb. I recently made 2 rhubarb dishes – note to self: post them!!