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
Ingredients
- 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
Directions
-
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.
I'm a Los Angeles based home cook with a full time job and 2 young kids, so my recipes tend to be accessible to busy people. I firmly believe that anyone can cook good, everyday meals from scratch with sufficient tools and encouragement, and I try to create meals that are delicious, wholesome and not too intimidating. Most of my favorite recipes tend to be twists on a classic dish that makes it new and exciting.
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