every year at this time I have to look up Sylvia's Moon Cake to use the first rhubarb. is this T&T?

How is your rhubarb? This areas crop has been almost non-exhistant, due to the weather.

Most of the farmers have had none. I have some, but not enough to sell. I am planting two more roots now though.

 
I made Emeril's Strawberry-Rhubarb Crumble last night. Fast, easy and mmm-gewd.

Strawberry-Rhubarb Irish Crumble
Recipe courtesy Emeril Lagasse, 2004. 6 to 8 servings

5 cups quartered STRAWBERRIES
3 cups sliced RHUBARB, about 1/3” thick
½ cup SUGAR
¼ cup CORNSTARCH
1 tsp FRESH LEMON JUICE
¾ cup FLOUR
¾ cup OLD-FASHIONED OATS
l cup packed LIGHT BROWN SUGAR
Pinch SALT
6 Tbsp cold UNSALTED BUTTER, diced

Preheat oven to 375º F. Lightly grease a 7-x11” baking dish, set aside.

In a medium bowl, combine strawberries, rhubarb, sugar, cornstarch, and lemon juice. Toss to coat. Pour the mixture into the prepared baking dish.

In a food processor, add the flour, oats, light brown sugar, and salt, stirring to combine. Add the diced butter to the flour mixture, work the mixture until it resembles coarse crumbs. Pour the crumb mixture evenly on top of the strawberry mixture.

Place the baking dish in the oven and bake for 40 minutes, or until the filling is bubbly and the topping is golden brown.

Serve warm with the best vanilla ice cream you can afford!

 
we have a bumper crop this year. best ever. that's what record snowfall will do. good blanket and

lots of moisture in the spring. I may have to start bringing some to work and hiding it in cars, like you folks do with zucchini

 
yum thanks. I have to make something for a work BBQ next friday. perfect! will double it.

 
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