Rhubarb Crumble
June 25, 2009 · Print This Article
When my father was a kid growing up in Minnesota, in the summer he used to love to chew on rhubarb that grew like a weed around there, RAW. That’s right. Raw. (The stalks, not the leaves which are toxic.) Have you ever tried biting into a piece of raw rhubarb stalk? I dare you. It’s like a hundred times more sour than a lemon (okay possibly a little exaggeration here). It’s screaming tart. It’s “what was I thinking?” tart. Anyway, rhubarb is not safe around that house. The refrigerator half life for rhubarb is a couple
hours at best. that last bunch we put to work into a lovely rhubarb crumble, based on a recipe dad found in Oprah magazine (yes, I had to get by the shock of that too, my dad, reading Oprah? soon after again she does have good recipes). Taking a tip from The Flavor Bible, I added a touch of cardamom to the vanilla and rhubarb in the filling, rhubarb+cardamom+vanilla being one of those match-made-in-heaven flavor combinations.
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