I am hereby guilty of being wrong about rhubarb.

The other day I posed a question about what to do with a recent rhubarb purchase. Donna responded that a Crumble was the way to go, and I couldn't have agreed more!

Then I decided to combine the cooking and tasting of an ingredient that I didn't think I liked with Weekend Herb Blogging. I now have to confess that I've been horribly and stupidly wrong about rhubarb all these years.



This Rhubarb Crumble was fabulous!
What exactly was it that I didn't like about rhubarb? I wish I could remember because I know there have been many missed opportunities of rhubarb eating over the years. Oh well. I am content to try to make up for lost time!

Anh, whose writing and photographs grace her gorgeous blog, Food Lover's Journey, has been offered this week's hostess duties by Kalyn of Kalyn's Kitchen, the brilliant creator of Weekend Herb Blogging.



Without further ado...The Recipe That Converted Me.

Rhubarb Crumble
serves 6

1 pound rhubarb stalks, trimmed and sliced into 1 inch pieces
1/4 cup water
1/2 cup sugar
1½ cups flour
1/2 cup cold butter, cut into little squares
1/2 cup light brown sugar
1/2 teaspoon ground ginger

Preheat the oven to 350°F.
Put the rhubarb in a square baking dish and pour the water and the white sugar over the top.
Sift the flour into a bowl, add the butter and rub with your fingertips until the mixture resembles small peas.
Stir in the light brown sugar and the ginger.
Spread the crumble mixture evenly over the rhubarb.
Bake for 35-40 minutes or until the top is golden brown and the rhubarb is bubbling.
Best served warm with vanilla ice cream. (or strawberry sorbet in our case)



the crumble served with homemade strawberry sorbet

For all you ever wanted to know about rhubarb: The Rhubarb Compendium