Sunday, August 12, 2012
Summer’s bounty provides us with many items from the garden. Rhubarb is one that some like and some do not. This dish may change a few minds.
1 stick of butter cut into small pieces and kept cold– reserve two tablespoons for later
1 cup of flour
½ cup of dark brown sugar
¼ cup of white sugar
1.4 cup of quick Oatmeal
Pinch of salt
Put the flour, Oatmeal, sugars and salt in a food processor with a steel blade. Pulse once or twice to mix. Put 6 tablespoons of the butter in processor and pulse until you have a coarse mixture. Set in fridge while you do the rest.
Pre heat your oven to 350
6 cups of Rhubarb – cleaned and cut in small pieces – about 2 pounds
1 inch of fresh ginger – peeled and grated to yield 1 ½ tablespoons.
1 cup of white sugar
Mix all of the above and add a pinch of salt. Pour into a 3 quart baking dish that you have buttered or used a spray. Melt the last 2 tablespoons of butter and drizzle over the rhubarb mixture. Take the first mixture out of the fridge and sprinkle over the top to form a crust.
Bake for 45 minutes to an hour.
Add 2 cups of strawberries and reduce the Rhubarb by 1 cup.