Rhubarb, rhubarb, rhubarb

Felicity cooks rhubarb again.

Apple and rhubarb crumble was our lovely dessert today after roast lamb. As you can see, not much was left over.

Fruit base

Peel and quarter 4 large apples with the Ikea apple cutter [because it is fun and functional], then cut further into pieces about 2 cm long.

Add a nice chunk of butter to a fry pan [probably at least 50 g, we like butter in this house] and cook the apple in butter after sprinkling a few tablespoons of sugar over the fruit and putting a lid on the fry pan [in other words, cook the fruit in the way you normally cook fruit].

Chop about 300 g rhubarb into randomly sized pieces [i.e. roughly chop] and add to the apple once the apple is almost done.

Crumble

Add 1/3 cup brown sugar, 1 cup plain (all purpose) flour, 1 teaspoon baking powder and 1 teaspoon ground ginger to the bowl of a food processor and pulse to mix. Add 100 g butter in small pieces and pulse again until the mixture is like course breadcrumbs. Then add an egg and pulse a bit further to incorporate it. Place over warm fruit and bake at 170oC for 20 minutes.

Serve with pouring cream and custard made by your brother (his speciality) to your appreciative family and Grandad. Bask in their compliments and miss out on having to do the dishes like normal. But do them anyway because you are so sweet.

[Crumble recipe modified from Stephanie Alexander’s The Cooks Companion]

 

More daughter cooking: Rhubarb ‘Snacking’ Cake

I hope this is turning into a pattern.

Felicity turned her hand at one of Smitten Kitchen recipes.

This is what she did.

Cake

  • 560 grams rhubarb
  • 1 1/3 cup sugar
  • 1 tablespoon lemon juice
  • 120 grams butter, softened
  • 1/2 teaspoon lemon zest
  • 2 large eggs
  • 1 1/3 cups plain (all-purpose) flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground ginger
  • 1/3 cup sour cream

Crumb

  • 1 cup plain (all-purpose) flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 60 grams butter, melted

Make the cake:

Print off the recipe from Smitten Kitchen site and get all your stuff out, except your baking pan. Realise you have to find an inch ruler before you can even find your pan. Realise you also have to convert from °F to °C before you can preheat the oven.

Finally, preheat your oven to 170°C and line a 30 x 25 cm baking pan.

Chop the rhubarb into about 1 cm pieces.

Zest the lemon before you juice it. Hah, see, not just a pretty face. Err, perhaps not so clever, using the zesting thing that makes long strips of peel. Ask mum to help and get slightly annoyed when she says she’s too busy unpicking the grey dress of doom. Mum does remind you that there’s a better thing for making fine zest. Don’t tell her that she has not been completely useless. Later, say nice things about her dress when she tries it on to check the fit.

Stir together rhubarb, lemon juice and 2/3 cup sugar and set aside.

Cream butter, remaining sugar and lemon zest. Add eggs one at a time.

Sift flour, baking powder, and ground ginger, add one third of this to batter, add half of the sour cream and then add another third, more sour cream and then the last bit of the flour mixture. Try to get a bit on your face so that Grandad knows you’re cooking.

Dollop batter into pan, then spread the cake into an even, thin layer.

Pour the rhubarb mixture over the cake. Dad didn’t buy enough rhubarb, so add something else, like blackberries from the freezer from February’s blackberry picking day. Eat all the leftover blackberries and remember the scratches.

Now start the crumb topping.

Stir together the the flour, brown sugar, and cinnamon, then stir in the melted butter.

Scatter the crumble evenly over the rhubarb and blackberry layer.

Bake in preheated oven for 50 to 60 minutes, until a skewer poked in the middle comes out clean and the top is golden. Let Dad worry about this bit, because you have books to read, er, homework to do.

Enjoy with a scoop of vanilla ice cream and bask in the compliments from your very lucky family. Tell them not to expect this often!