Thursday, June 18, 2009

Strawberry Rhubarb Crumble - go a little crazy!

In early spring, rhubarb seems to fulfill the same role as zucchini - the tool for forced social interaction. Those who have a rhubarb plant notice that it is reproducing out of control, who then feel an obligation to whack it off and share it with anyone who can’t say no. (Most of these unsuspecting souls then feel guilty when they wrap it up in a bag and throw it in the trash, hoping their neighbor never finds out...)

So... how is a crumble different than a standard crisp topping in a baked fruit dessert? Both have the same ingredients, but the crumble has one very important item added: baking powder! This turns the topping into large, rubble-like pieces - without adding excess butter. This texture makes you feel like you are getting way more than you expected from your fruit crisp. The strawberry/rhubarb combination, even though it’s not unusual, really benefits from the crunch of “sugar in the raw”...

For the recipe, along with detailed photos & instructions - go to: ("full house" tab)

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