Wednesday, April 23, 2008

Nothing to fight about over rhubarb

One of the most under-used garden ingredients, rhubarb is now on the rise. (I'd say it was "making a comeback," but I don't know that it had anywhere to come back from...)

The Old Farmer's Almanac, keeper of rural knowledge and earthly facts, passed along a recipe that reminded me of one I'd had in England many years ago. Certainly more years ago than I'd care to account for.

Rhubarb Crumble
Tart rhubarb and apples, sweetened and spiced and topped with oatmeal crunch, make an easy dessert.
1 cup flour
3/4 cup old-fashioned oats
1 cup brown sugar, packed
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup melted butter or margarine
2 cups diced rhubarb
2 cups sliced apples
3/4 cup white sugar
3/4 cup water
2 tablespoons cornstarch
1 teaspoon vanilla
Mix together flour, oats, brown sugar, spices, and melted butter. Press half of the mixture into the bottom of a 9-inch square baking pan. Arrange the rhubarb and apples evenly on top. Cook the white sugar, water, cornstarch, and vanilla until thick; pour over the rhubarb and apples. Sprinkle the remaining oatmeal mixture on top. Bake at 350 degrees F for 1 hour. Serve warm with ice cream or whipped cream.