Rhubarb Crumble

The afternoon birds are singing loudly.  Meanwhile, a fly at my desk is trying to get outside, but the window screens won’t allow it–maybe he’ll figure it out.  There is noise and movement everywhere during this lovely season.  Just outside in our garden, blackberries deep in color and bursting with juice are ready to pick from their prickly vines.  And the big plum tree out front now has an abundance of ripe purple plums.

Rhubarb, a mix between a fruit and an herb since it’s from the sorrel family as Jamie Oliver notes in Jamie at Home, is one of my new spring favorites!

chopped rhubarb

Rhubarb is much loved in England, and here, it’s definitely becoming more popular.  Fergus Henderson’s bread dough is made with rhubarb in the beginning process.  Jamie Oliver adores it, and Sophie Dahl has childhood memories of getting tummy aches from eating too much of it in her grandmother’s garden.  Yes, rhubarb is sour, so it is always important to pair it with the right balance of sweetness.

Lately, I’ve been making Jamie Oliver’s “rhubarb and sticky ginger crumble,” which has a just right crumble and lots of stewed rhubarb; it’s pure, and a good celebration of those lovely pink-red stalks.  I love his idea of adding fresh ginger to it; indeed as he says paired with the rolled oats it makes a great crumble.

I enjoyed stewing the rhubarb the most.  A bubbling pot of rose-red goodness with just- poured-in sugar and fresh lemon juice is wonderful to witness.  It looks fantastic and it smells rather pleasant–neither shockingly strong nor too sweet.  It’s got that perfect friendly balance of texture, color, and flavor.

rhubarb that’s just been stewed with organic brown sugar and fresh lemon juice

Once done baking in the oven, and waiting for it to cool, I plated a bowl of it with a swirl of organic madagascar vanilla ice cream.  I gave some to a friend and she asked, “what is this fruit called again?”  I said, “Roo…barb.”  She enthusiastically said it was delicious and noted that the tart rhubarb paired with good vanilla ice cream offers a blissful bite.

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About ravishingshaukwaves

Leila Shauk is a recent graduate from Sarah Lawrence. She studied Poetry, Philosophy, Art History, Literature, Music, and Fiction Writing. She has a penchant for good writing and good food. Apart from good eats and literature, she loves practicing yoga, playing bass, and exploring other forms of creativity like abstract painting, and cooking.
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8 Responses to Rhubarb Crumble

  1. sjelfarra says:

    Sounds and looks phenomenal! Love the descriptions about the birds and how you bring the story from the outside into your kitchen 🙂

  2. Hsien says:

    That looks delicious. Never had rhubarb with vanilla ice cream before. Only had rhubarb roots as a Chinese herb. Love how you have the pictures to go with what you describing. Makes the readers really drool over what you were making. Wish I will get a chance to try it one day.

  3. sophia says:

    wow that looks amazing. i wish i could eat some. good job!!!!

  4. Noura says:

    looks sooo yummy please make it again!

  5. Tamie Adaya says:

    Leila, I want it and I want it now!!!! Too bad i am in London and do not have access to a kitchen. Please someone remind me to make it when i get back when i have a kitchen and/or order one from Leila herself. I love the way you reference yoru favorite chefs like Sophie Dahl and Jamie Oliver and you write so lyrically about the season and the outdoors and then you bring them in, like Sabrina said!

  6. Ayesha Karim says:

    Oh wow it looks amazing Leila! I definitely regret not baking with you this time round!

  7. Looks great! Your making me hungry.

  8. Tarik says:

    Bet it’s delicious to lovers of fruits.

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