AN UNFORGETTABLE RHUBARB CRISP
Technically a vegetable, Rhubarb is most often used with sugar to make desserts. Classically, it is paired with strawberries. I am not a fan, and prefer the zing of lemon zest and candied ginger in mine. Vanilla too and lots of it! When adding the vanilla I always dab a little behind my ears like a real country gal.
INGREDIENTS AND TECHNIQUE FOR THE FILLING
Begin by gathering your rhubarb, disgard the leaves outside. They’re poisonous, so compost them. Wash the stalks, and then chop it into chunks, not too small or it disappears.I prefer texture. I generally do not peel mine as I enjoy the pink color.
Once chopped, place in a large bowl, mix with white sugar ( for 6 cups of fruit, use 1 cup of sugar. Then add 2 TB vanilla, a pinch of salt, 1/2 cup chopped candied ginger, a grate or nutmeg and the zest of one half lemon. Sprinkle with 2/3 cup of instant tapioca. Mix well and let this bloom for about an hour. Stir once or twice.
PREPARE THE BAKING DISH
Use a bit of butter to grease the dish and make sure it’s deep enough. PRO TIP: Place it on a parchment cover sheet pan to easily clean up spills. They are messy.
CRISPY CUMBLE
A streusel recipe is a personal thing. Mine has buttery chunks, rolled oats, pieces of walnuts, flour, cinnamon and brown sugar. I’ll bet you have a favorite. Use that recipe and put on as much as you like on the top.
BAKE
@350 degrees for an hour or until bubbly around the edges and golden brown.
SERVE
6-8 with vanilla ice cream…..unsweetened Greek yoghurt works well for those of us trying to eat lighter. Ideally served warm.
Enjoy the glorious month of June and see you in July!
