By Mary McClintock
Thanks to eagle-eyed readers who commented, “they look similar but that’s really a photo of chard, not rhubarb,” concerning the illustration for last week’s column.
And, thank you to two Marys from Greenfield who sent me tips on their favorite ways to enjoy asparagus and rhubarb.
Mary Siurm said, “I like grilled asparagus cold with a lemon vinaigrette and chopped garlic, red onion, and tomato. I find a grate of fresh nutmeg really enhances asparagus.” I’d never heard of nutmeg on asparagus, and it is indeed delightful!
Mary Chicoine shared a Rhubarb Brown Sugar Crumble recipe saying, “I highly recommend this recipe. The lemon is a brilliant addition. I’ve baked four so far this season!” Clearly, this recipe is a keeper!
My sister Martha wrote from mid-winter Melbourne, Australia with an intriguing variation on rhubarb crumble. I’ve never heard of combining rhubarb and chocolate. Now, I’m rethinking other rhubarb recipes and wondering about adding lemon or chocolate. Chocolate chips in rhubarb muffins? Or lemon zest and juice? Chocolate crust for strawberry rhubarb pie?
This week we’re eating …
RHUBARB BROWN SUGAR CRUMBLE
Mary Chicoine, Greenfield (from finecooking’s website at http://www.finecooking.com/recipes/rhubarb-brown-sugar-crumble.aspx)
1 T. unsalted butter, softened at room temperature
4-1/2 oz. (1 C.) all-purpose flour
1 C. lightly packed light brown sugar
1/2 C. old-fashioned oats
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
4 oz. (8 T.) cold unsalted butter, cut into small pieces
7 C. 1/3-inch-thick sliced rhubarb (about 2 lb.)
1 C. lightly packed light brown sugar
1/4 C. cornstarch
1 T. fresh lemon juice
2 tsp. finely grated lemon zest (from 1 medium lemon, using rasp-style grater)
1/4 tsp. kosher salt
Position rack in center of oven and heat oven to 350 degrees. Grease an 8-by-8-inch Pyrex baking dish with softened butter.
Make topping: In food processor, combine flour, brown sugar, oats, cinnamon, and salt and pulse several times to combine. Add cold butter and pulse until mixture has texture of coarse meal and clumps together when squeezed lightly, about 1 minute.
Make filling: Combine rhubarb, brown sugar, cornstarch, lemon juice, lemon zest, and salt in large bowl and stir with spatula until evenly mixed. Transfer rhubarb mixture to baking pan, and sprinkle topping evenly over fruit; pan will be very full, but crumble will settle as it bakes.
Bake until topping is lightly browned, rhubarb is tender (probe in center with skewer to check), and juices are bubbling thickly around edges, 45 to 60 minutes. Transfer to rack to cool to warm or room temperature and allow juices to thicken, at least 1 hour.
This week we’re eating …
RHUBARB AND CHOC CRUMBLE
Shared by Martha McClintock, Melbourne, Australia (adapted for U.S. measurements from an Australian website: http://www.sbs.com.au/food/recipes/rhubarb-and-chocolate-crumble?cx_cid=edm:food:20160602)
2 lbs. rhubarb stalks, about 2 bunches, trimmed, washed and cut into 1-inch lengths
2/3 C. caster/superfine sugar
½ large orange, zest finely grated and juiced
double cream or vanilla ice-cream, to serve
For crumble:
1 C. plain flour
¾ C. demerara/brown sugar
3 oz. unsalted butter, chilled and chopped
3.2 oz. 100 percent cacao chocolate, finely grated
Preheat oven to 350. Remove and discard rhubarb leaves, then trim stems and wash well. Cut into 1 inch lengths, place in large shallow baking dish. Add sugar and orange zest and toss to combine well. Pour over orange juice and cover dish tightly with foil. Bake for 25 minutes or until rhubarb starts to soften. It may need a little less time if your rhubarb is very slender.
To make crumble, place flour and sugar into large bowl and using your fingertips, rub in butter until mixture resembles breadcrumbs. Stir in grated chocolate. Take rhubarb out of oven and remove foil. Sprinkle crumble mixture over rhubarb and bake for another 25-30 minutes or until crumble begins to crisp and rhubarb juices bubble up around edges to make glossy chocolate sauce. Serve with chilled double cream orvanilla ice-cream.