Farmer's Market Finds - Rhubarb

>> Sunday, May 23, 2010

Last week, I was at the farmer's market and picked up a bundle of fresh rhubarb stalks.  This was my first time buying rhubarb, and I admired the lovely, deep red color of the stalks.  Except for the color, Rhubarb stalks look a lot like celery.  Be careful though, the rhubarb leaves are toxic and should NOT be eaten.  I tried a bite of fresh stalk, and it was sour!

In bakeries and markets, I've seen rhubarb pies, or strawberry rhubarb pies, so I knew this rhubarb had a lot of potential.  Maria found this simple recipe which used a few ingredients that we had at home, so I was able to turn my rhubarb into a delectable crumble.  This rhubrb crumble has a tangy flavor that mixes perfectly with the sweet, crumble topping to create a melange of flavors on the tongue.  Here is our adaptation of the recipe.

Rhubarb Crumble

Rhubarb Crumble


  • 3/4 lb rhubarb, cut into 1-inch pieces
  • 1/2 cups white sugar
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon vanilla extract
  • Pinch of nutmeg (the original recipe used cardamon)
  • 1/2 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup light brown sugar
  • 4 tablespoons of butter, softened to room temperature.  Cut into cubes.
  1. Preheat the oven to 375 degrees
  2. In a bowl, mix the rhubarb, sugar, flour, vanilla and nutmeg.  Put this mixture into a 5 by 7 baking dish.  In my dish, the rhubarb mixture was about 1 inch thick.
  3. In another bowl, mix the flour, salt, brown sugar.  Mix in the butter until the mixture is crumbly.  
  4. Spread the crumble mixture in the baking dish
  5. Bake for 35 to 45 minutes, until the top is brown and the filling looks bubbly.
Let cool, and enjoy!


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