Rhubarb Crumble

Getting into a rhubarb or stew with someone has origins in arguments during professional baseball games in the early days of professional ball. Sweetened stewed rhubarb was a popular way to enjoy it at the time so hence the association.

Rather than argue, I prefer to eat rhubarb paired with berries. Strawberries are a ubiquitous and perfect pairing but blueberries and raspberries make delicious alternative combinations as well.

Rhubarb has been used by people for over 5000 years, originally in China, medicinally as a laxative and as an astringent. 2100 years ago it found its way to the Greeks and Romans and then throughout Europe, finding its first known culinary use in early 1800s Britain. This was brought about by a horticulturist who coincidentally also cultivated strawberries; thus the origin of the classic coupling.

Rhubarb’s popularity was tremendous in the late 1800s and until around the Second World War. Considered to be a fruit because of its affinity for use in desserts, it’s actually a vegetable that is high in calcium, vitamin C and fiber.

I very much enjoy it and can’t wait to get my hands on the first stems from our patch in the backyard. My grandmother “Granny Boots” used rhubarb to make pies and muffins. She also stewed it with whatever berries were available and used maple syrup which she had made in a very large cast iron kettle outdoors.

Under no circumstances should you consume the green leaves as they are toxic containing oxalis acid. Also avoid cooking rhubarb in unlined aluminum, copper or iron cookware because of a corrosive reaction will occur.

That said, cook it with abandon as it is delicious and nutritious. Discover your own favorite combinations!

STRAWBERRY RHUBARB CRUMBLE

You will need;

- A preheated 350 degree oven

- one 10 inch ceramic or glass pie plate or shallow casserole

For the filling;

- 4 cups rhubarb stalks cut into 1/2 inch pieces

- 2 cups strawberries quartered

- 1 cup granulated natural sugar

- 2 Tablespoons Minute Tapioca or 1 Tablespoon arrowroot

- 1/2 teaspoon ground ginger

- Juice of one lime

For the crumble;

- 1 1/2 cups old fashion rolled oats

- 1/2 cup all purpose flour

- 1/4 cup cornmeal 

- 1/2 cup granulated natural sugar

- one stick,1/2 cup unsalted butter, softened

- 1 teaspoon kosher salt

- 1 1/2 teaspoons ground cinnamon 

- 1 tablespoon milk powder

- 1 tablespoon heavy cream

- zest from one lime

In a bowl toss together the ingredients for the filling then pour into the pie plate. Next place all ingredients for the crumble in a bowl and mash together with your fingers until well combined and clinging together in small clumps. Spread evenly over the filling and bake for 45 minutes in a convection oven or 10 minutes more in a conventional oven. Turn off the oven and leave the door ajar for 10 minutes. Remove from the oven and cool to room temp.

Serve slightly warm with strawberry or vanilla ice cream or softly whipped cream with a few drops of vanilla and a touch of confectionery sugar. Yum!