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
For the "crumble"
In This Recipe
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.