Sunday, March 20, 2011

Rhubaaaaaaarb!





















Ah, yes. I think I'm unnaturally in love with rhubarb. Especially in compote form with strawberries. Yum.

It's a rainy day and we had rhubarb and strawberries so Jess thought she might make a compote out of them with some sugar and lemon juice. Once I smelled that cooking I thought that a crumble might be a nice addition. One of the best things about having a professional pastry chef in the house apartment is that if you suggest something to them to make you often receive an enthusiastic, "OK!" followed by researching exactly what would be the best combination of ingredients for the perfect crumble. Horrible, isn't it? I swear I try and not abuse it. Well, a combo of flour, baking powder, sugar, Demerara sugar, some lemon zest, and butter was settled upon since we already had all of those.

The result was a tasty crumble for a delicious compote!
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3 comments:

  1. Daniel KasmanMarch 21, 2011 at 6:04 AM

    Can we get some specifics on amounts for the crumble? Cause I need to do this NOW.

    ReplyDelete
  2. AlexMarch 21, 2011 at 8:39 AM

    She roughly followed the crumble from http://smittenkitchen.com/2007/05/crumbling-crisp-convictions/

    Then just topped it with the jam

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  3. UnknownMarch 21, 2011 at 6:15 PM

    Ahhh- rhubarb!! The love affair with it is in your genes! If the resident FCI graduate is inclined to make her custard sauce, a thickish "pudding" of chunks of red loveliness basically cooked til they mostly break down, with a bit of water and sugar and served with custard sauce is the way I was introduced to rhubarb deliciousness when living in Germany.

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