Wednesday, 29 June 2011

Rhubarb Crumble

Crazy, crazy times around here. Mostly we are working on the addition to the house. After being delayed by 10 days as everything waited for the roof to be shingled, we are working again. We actually had to fire the first 2 roofers, but third time lucky. Yikes!

Yesterday was the day Mr. Ferdzy's mom moved in. In addition to the moving truck with three guys the heating and duct guy showed up, along with the roofers and the drywall delivery. We practically needed someone in the driveway to direct traffic.

Meanwhile the rhubarb is getting a little tough, but it's still around and I made this nice little crumble in my spare time (ha). I like a higher proportion of crumb to rhubarb than with other fruit, because of how tart it is, so I put the crumbs underneath the rhubarb as well as on top.

Posting will be light this week, even though the veggies are starting to flow. Lots of snowpeas to pick, chard is ready and zucchini are starting to form. It's summer! Even if I had to put an extra blanket on the bed last night.

1 hour - 15 minutes prep time
6 to 8 servings

Make the Base:

1/4 cup soft unsalted butter
1/4 cup mild vegetable oil
1/3 cup buttermilk
2 to 3 tablespoons fancy molasses
1 cup sugar
2 cups large flake rolled oats
2 cups soft whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt

Mix the butter, oil, buttermilk and molasses in a good-sized mixing bowl - the dry ingredients will be added as soon as they are mixed.

Mix the dry ingredients together, then stir them into the wet ingredients until everything is moistened, well blended and forms coarse crumbs. Add a little more buttermilk if needed, but the mixture should not be wet, just moist and crumbly.

Make the Crumble:
4 cups chopped rhubarb
1/3 cup Sucanat or dark brown sugar

Preheat the oven to 350°F.

Wash and trim the rhubarb, and cut it into inch-long pieces.

Spoon about half of the crumble mixture into an 8"x10" glass or ceramic baking (lasagne) pan and spread it out evenly, without pressing it down. Spread the rhubarb over the crumble mixture, then sprinkle it with the sugar. Spread the remaining crumble mixture over the rhubarb, again without pressing it down.

Bake the crumble for 45 minutes, until the rhubarb is soft and the crumble is golden brown. Serve warm or cold.

Last year at this time I made Roasted Garlic Scapes and Strawberry-Mango Preserves. I did not serve them together.


Katie said...

What a beautiful crumble! I've never seen vegetable oil used before in the crumble, but I love the idea!

Ferdzy said...

Gotta keep that butter down to a dull roar somehow!