Tuesday, April 20, 2010

Rhubarb, rhubarb, rhubarb!

Every year, I patiently, patiently wait for the rhubarb season. And now it's finally upon us. I just love its' fruity, sweet yet sour flavours. I'd venture to say that few people would name rhubarb as one of their favorite fruits. But those who do, like me, are passionate about their rhubarb.

Like many of those who love rhubarb, I have fond childhood memories of enjoying it fresh out of the garden. I use to pick it out of my grandma's garden and enjoy long red stalks of it, raw and dipped in sugar. Oh, to the simple pleasures.

To welcome in the rhubarb season, recipes are as plentiful as the rhubarb itself. The Vancouver Sun today has a recipe for rhubarb streusel cake. The Wednesday Chef gives us country rhubarb cake, Simply Recipe offers up a stand-out recipe rhubarb crumble that includes a nice touch of cardamom in the filling, and Astray Recipe gives us apple and rhubarb crisp made extra special with raisins and pecans added into the mix.

There are also a handful of delicious sounding recipes on Squidoo including a rhubarb, ginger and honey combination that I'm planning to try next.

I'd love to hear about your favorite rhubarb recipe or of any recipes you're found and are planning to try. Here's one of my favorites for apple rhubarb crumble....

Apple Rhubarb Crumble (serves 4)

2 cups diced rhubarb
3 large apples, peeled, cored, diced
3 tablespoons orange juice
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1 tablespoon butter, cut in small pieces
1 cup all-purpose flour
1/2 cup brown sugar
3/4 cup quick cooking oats
1/4 cup chopped halzenuts
1/8 teaspoon salt
6 tablespoons melted butter

Preheat oven to 350 degrees.

In a bowl combine rhubarb, apple, sugar, orange juice, cinnamon and spread in the bottom of a 9 inches by 9 inches baking pan and dot with one tablespoon of butter, torned into pieces.

In another bowl, combine remaining ingredients adding the melted butter last and using a spoon or your hands combine into crumbly and evenly mixed. Using your hands, sprinkle over the top of the rhubarb and apple mixture.

Bake for about 45 to 55 minutes, or until browned and fruit is bubbly.


Anonymous said...

Yum! Thanks for letting me know its Rhubard season. Now that I know I'll have to make some.

Michelle said...

We have so much rhubarb growing in our yard - it is so healthy and tasty. Thanks for sharing your wonderful recipes! You deserve a lot of great comments! Great photos too. Michelle

Melody Wey said...

Thank you both for your lovely comments. The rhubarb season is never long enough so enjoy it while it's here!