A few months ago, in the depths of Tassie Winter, a friend from Ravelry (whom I had never met) gave me 3 Rhubarb crowns. For nothing! I adore gardeners (and knitters!). I promptly planted them in my free garden bed (the busy-ness of my last semester at uni made planting a Winter crop impossible), mulched deeply with composting leaves, and waited.
Fast forward to October. Spring is well underway, the daffodils have come & gone, the lawn needs mowing endlessly, and my Rhubarb – it has leaves!!
And leaf stalks. Bright juicy red leaf stalks. I started looking up recipes, and decided on Rhubarb Crumble, but all the recipes I found wanted 6 cups of Rhubarb to serve 8 people! Since its only me that will probably end up eating it, I didn’t want to get fat on 8 servings of Rhubarb Crumble. So I looked at a few different recipes, and added a couple of rosy Corella pears:
And added the chopped Rhubarb:
And then I loosely followed Elise’s recipe for Rhubarb Crumble.
Unfortunately I forgot to take any in-progress photos…. And then the finished product wasn’t awesome to look at, so I didn’t take any photos of that either. But! Look at my gorgeous Rhubarb! It is so red on the outside, but I was surprised to find it bright green on the inside! Its just like Christmas, and very photogenic:
I do however have some tips for my fellow bakers who decide they want to make some Rhubarb Crumble of your own:
1. Use a fairly deep baking dish
Use a baking dish deep enough to provide a pretty substantial layer of fruit, but additionally you really want to put lots of crumble on the top too!
2. Don’t dilute the Rhubarb
As much as I like pears, I really wished I had kept the Rhubarb unadulterated for this dish. I really craved that tart yet sweet Rhubarb flavour, but this also means I will need to wait even longer before I can harvest enough of my Rhubarb for a whole dish of crumble.
3. Don’t leave the house…
Yes, I admit it, I left my oven unattended. I had a craving for ice cream with my crumble, and had to go to the shops to buy some. Pair that with getting distracted at a new Japanese restaurant for a takeaway Bento box, and my crumble was in the oven for probably 10 minutes too long. It wasn’t burnt, and still tasted delicious, but the hardened syrup around the edges made the dish very difficult to clean!
4. Take a sniff
Another unexpected feature of Rhubarb was the smell! As I cut the fresh Rhubarb stalks the smell got stronger & stronger, and I couldn’t get enough of it! It smells a bit like custard and caramel, but not quite, a bit hard to describe. You’ll just have to cut up some Rhubarb and see for yourselves!
And there you have it. Stay tuned for my next Rhubarb adventure!