The rhubarb season is almost over. I haven't cooked anything with it this year. Today is the day.
A bit of dessert after the Beluga lentil salad sounded good. The rhubarb compote is pretty simple to make. Just do not underestimate the amount of sugar you will need to compensate for the sourness. I had some field rhubarb. That is just a bit red on the outside, but completely green on the inside.
To give it a bit rounder touch I cooked it in red Tawny Port Wine.
I love a good crumble. But one that is a bit crunchy and chewy. The best way to get that is a mixture of flour and oats.
Recipe:
500 g rhubarb, 50 - 70 g sugar, vanilla, 75 ml Port wine, pinch of salt,
1 tbsp Vanilla pudding powder
90 g butter, 85 g flour, 40 g oats, 1/2 tsp cinnamon, 1/4 tsp salt, 120 g sugar
Clean the rhubarb and cut it into 1,5 cm pieces. Put it in a small saucepan and add the other ingredients. Bring to a boil, reduce the heat and cook until the rhubarb is tender, but not mushy.
It is no problem to cook the rhubarb the day before. Just mix the pudding powder in before you put it into the baking dish.
Make the crumble. I prefare to take a knife and cut the ingredients together. Only touching them before I start to crumble them over the rhubarb.
Bake for 30 min at 180 C. Serve with some whipped cream.
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