9 June 2008
‘Tis the season…
A few weeks ago, T-boy’s preschool had their end-of-year picnic. I was excited to be assigned a dessert, since I usually end up with main dish or side. I made rhubarb crunch – ’tis the season! – but then I left it cooling on the counter. Alas!
I’ve bought rhubarb twice more since then. I intended to send some home with my mother-in-law, so she could make a rhubarb pie for someone in her church who misses rhubarb, but alas we forgot. Tomorrow is another pot luck (this time, a “moving on” ceremony for the 2nd graders in a pair of 1st/2nd grade classes), so I realized I had another opportunity to use rhubarb!
After more pondering than was probably necessary, I settled upon “Rhubarb and Raspberry Crunch” at the rhubarbinfo recipe compendium. I had close to 1.5 lbs of rhubarb, and I’m sure any raspberries I might have in the freezer were long-suffering and sad-tasting, so I left out the raspberries. For “digestive or ginger biscuits”, I used some ginger cat cookies from Trader Joe’s (cat-shaped cookies, not cookies intended for cats!).
I won’t get to try it until tomorrow night, so I can’t report on the tastiness. But Leila has been poking me to post, and I want to remind folks out there in rhubarb land to cash in on the seasonality, so here it is. (Look, Michele, no strawberries! :^)
100g (4oz) butter, melted
100g (4oz) rolled oats
100g (4oz) ginger cookies, coarsely crushed
50g (2oz) chopped pecans
175g (6oz) demerara (raw) sugar, divided in half
Pinch of cinnamon
650g (1.5 lb) rhubarb, cut into 2.5cm (1in) lengths
- Mix together butter, oats, crushed biscuits, nuts, half sugar and cinnamon.
- In another bowl mix remaining sugar and fruits together.
- Place half fruit in bottom of a 1.1 litre (2 pint) greased ovenproof dish. Sprinkle with half biscuit mixture.
- Repeat layers.
- Bake: Conventional (or convection) Oven preheated, 375F, 35 mins.
- Serve hot or cold with ice cream or cream.