The abundance of both fresh rhubarb and fresh herbs available in early summer can be combined in a simple fruit-based dessert the whole family will love. This one is from The Cleaner Plate Club by Beth Bader and Ali Benjamin, who are cooking and blogging up a storm here.
Herbs pair remarkably well with fruit, adding complexity to sweetness. If you are not a rhubarb fan, you can substitute an equal amount of strawberries or other berries. In this recipe fresh herbs are best. Dried versions will leave a bitter taste.
Rhubarb Crumble with Rosemary and Thyme
3 pounds rhubarb, diced
1/3 cup plus 1 1/2 cups sugar
1/4 cup cornstarch
Juice of 1 lemon
1/2 cup (1 stick) butter, softened
1 cup unbleached all-purpose flour
1 tablespoon fresh thyme leaves, chopped
2 sprigs fresh rosemary, chopped
Preheat the oven to 350 degrees F.
Combine the rhubarb, 1/3 cup of the sugar, cornstarch, and lemon juice in a large bowl, and toss to mix. Scrape the mixture into a 9 x 13-inch baking dish.
Combine the butter with the remaining 1 1/2 cups of sugar, flour, rosemary, and thyme in a medium bowl. Use a fork to cut in the butter until the mixture resembles course cornmeal. Sprinkle the topping evenly over the rhubarb. Bake for about 50 minutes, until golden brown on top and bubbly in the center. Serve warm.
Apple is America’s signature pie: not just something we love to eat, but a universal symbol of things we hold dear. Is it any wonder, then, that making an apple pie is one of fall’s enduring rituals? To some degree, whether it is store-bought or … Read More
Why Dry Brine? Merriam-Webster defines the noun brine as “water saturated or strongly impregnated with common salt.” Dry, of course, means that no water is involved, which by the way, is why I prefer a dry brine — but more on that in a second. Read More
Nearly every culture around the world has a long history of blending spices together. Common culinary spice combinations — like the simple Seed Blend below — are dynamic and often more palatable than one ingredient alone. That doesn’t mean you can’t use a single spice … Read More
Carrots come in many colors and their sweet, earthy flavor and crisp texture make them a delicious addition to all kinds of dishes, whether roasted, pickled, or straight from the garden. Discover all the ways you can make the most of these long-lasting, nutritious vegetables … Read More
If you were to ask me the hardest thing about preserving your own food, I would have to say it’s simply getting started. For many home cooks, taking their first turn at preservation can be intimidating. But preserving your own food doesn’t have to be … Read More
We don't sell books directly through storey.com. If you'd like to buy , please visit one of the online retailers above or give us a call and we'll take care of you. Support local businesses when you can!