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! )

Rhubarb Crumble

Read More

This Week at the Farmers Market: Rhubarb — It’s What’s for Breakfast

Photo: Heather Quintal

If you were anywhere near a farmers market this weekend, no doubt you spotted yourself some rhubarb in all its glory. You can grow rhubarb during the summer but we’ve hit peak season for this leafy plant right now. It’s best known as a pie filling since the red stalks become sweet when baked (like some ex boyfriends I know). But their natural tartness always comes through and they can be used in savory dishes such as on pizza, as a chutney, or in salad with some goat cheese.

Eating pie for breakfast is great the day after Thanksgiving, or after a night of wild sex, say, but for some reason there are other desserts that are much more acceptable as everyday morning meals. God knows why pie didn’t make the cut, but thankfully scones are one of those treats that are A-OK to eat before 11am. And they’re extremely easy to make (not to mention cheap). I adapted this recipe for Rhubarb Vanilla Scones from one of the sexiest food blogs out there, Food52. Make ’em quick, before rhubarb season peaces out… This should give you about 12 scones.

Rhubarb Scones

Read More

Nothing Like a Little Revenge Cooking

Ed. Note: Our friend Julia, the pending med student and far mar worker, tells us what to do with that mysterious rhubarb. Julia previous spun Meyer lemons into syrup.

Last Saturday when I was working at the Mt. Pleasant Farmers Market, I spent all day singing the praises of rhubarb. I then realized that all I ever do with it is make crisps, so I decided to branch out and started searching for other things. Plus, my co-worker Nick thinks it’s a dumb vegetable, and very over-hyped, so I was trying to prove him wrong. Nothing like a little revenge cooking.

I love rhubarb because it adds something unexpected to sweet deserts. It takes on the sweetness, but also is fresh and bright and slightly sour. It just tastes like spring to me: new and tangy. I have to say, I think this roasted rhubarb recipe could be the gateway drug for the gorgeous magenta stick. And it’s going to be hard for me to go back to my normal crisps after this. It was so, so good.

Roasted Rhubarb with Vanilla and Orange

Read More