Get Ready to Crumble!!!!
So in order to obtain my college degree, I had to study abroad for at least one summer. I chose going to Bordeaux cause, well—wine capital of the world, baby! I ended up staying for two years and had the privilege of meeting the Cavenders. They are the loveliest English family and some of the nicest people you can encounter; going to their house on the countryside for Sunday lunch became something of a ritual—I know, though life. All bragging aside, matriarch Gilly introduced me to the weirdest, tastiest dessert EVAR: Rhubarb Crumble.
I hadn’t even heard of rhubarb before, and when I learned it was a plant I became very skeptical. Oh my gaaaa! When I had it I couldn’t believe how spectacular my mouth felt. It was en explosion of taste and indescribable flavor! Was it sour? Was it sweet? is that a hint of tartness? it had a je ne sais quoi that made it SO scrumptious and Gilly was savvy enough to serve it with a spoonful of sour cream to neutralize it a bit.
Doctor, I have rhubarb fever! and Gilly, if you’re reading this, thank you and I miss you.
If you want to get on the rhubarb bus, this is what you need to do.
(Also, check out Gilly’s blog where she posts more delicious recipes! Bonus: it’s also in French for those looking to polish their français! Right here! )
500g fresh Rhubarb
2 tablespoons Orange Juice
2 tablespoons Brown Sugar
For the Crumble Topping :
150g Plain Flour
75g Butter or Margarine
60g Brown Sugar
Put into a saucepan with the orange juice and the sugar.
Cook over a low heat until the rhubarb is soft but still retains its shape (about 20 minutes).
Butter a dish and preheat the oven to 180°C.
Put the flour and butter or margarine into a bowl and with your fingertips “rub-in” the mix until it resembles fine breadcrumbs.
Add the sugar and mix in well.
Pour the rhubarb into the dish and then sprinkle the crumble over the top.
Cook for approx. 30 minutes until the crumble is golden.
Serve warm with cream or vanilla ice-cream.