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Author Notes: This is a cross between a classic fool -- pureed fruit mixed with pureed fruit -- and a crumble, which is one of my favorite ways to cook rhubarb. I grew up eating rhubarb -- my great grandmother had a couple of plants growing in her back yard when I was small. Most people cook rhubarb with strawberries or another fruit, but I'm a purist -- I love the tangy and unique flavor of the rhubarb. —Savour
For the rhubarb and the cream
- 1 pound rhubarb
- 1/4 cup sugar
- 8 ounces heavy cream
- 1/3 cup greek yogurt
- 1 tablespoon honey
For the "crumble"
- 6 tablespoons butter
- 6 tablespoons sugar
- 1/4 cup oats
- 1/2 cup flour
- 1 pinch salt
- 2 tablespoons almond flour
- Clean the rhubarb, trim off any remaining leaves (which are poisonous) and chop into 1 inch pieces.
- Combine the rhubarb and the 1/4 c. sugar in a small saucepan and heat over low heat until the rhubarb has broken down into a chunky sauce -- about 30 minutes. Let cool.
- Meanwhile, combine the ingredients for the crumble. Mix them with a pastry blender until the mixture resembles coarse crumbs. Sprinkle on a cookie sheet and bake at 350 degrees until the crumbs are golden brown and crunchy, about 10 minutes.
- Just before serving, whip the cream with the honey, then fold in the yogurt.
- In 4 small bowls, layer the cream, the rhubarb, and crumbs of the crumble. Serve immediately.
- This recipe was entered in the contest for Your Best Rhubarb