While she was downsizing the recipe, I was really proud that when she got to the part about putting the ingredients into an 8x8 pan, she asked "so should we put this into a 4x4 pan?" Go Sierra!
Anyway, we all had our doubts about the outcome....still wary of the rhubarb! But we needn't have worried.
And this is our most hard-to-please eater, just finishing up:
He had no problem gulping it all down.
So if you haven't used the rhubarb yet, go for it! And if you still are wary-contact me and we will be over lickety split to take it off your hands and practice multiplication by doubling the crumble this time!
Pies and cakes are a great way to go. If you want to try something a little different, here's a good alternative. We made a Gingered Rhubarb Chutney Recipe that turned out great!
ReplyDeleteThis chutney has a real nice blend of spices with ginger and jalapeno adding a little kick to the sweet from the brown sugar and currants, and the tart from the rhubarb.
We're definitely going to use it with grilled meats like pork, lamb, and chicken, as well as with rice. It should also go great as part of an appetizer with Brie or another soft cheese, or Foie Gras. For dessert, it should add a fun kick to vanilla ice cream. Lots of possibilites!