Did you happen to visit on the day I had desert at The MacDonald Hotel? We had stopped to admire the view and gobbled down a Rhubarb Crumble with a gin and tonic chaser. A slightly unconventional mid-day snack. I was surprised how yummy it was. I don’t even like rhubarb. Well, wait a minute, “or do I?” I thought,”Is it just the heat and mid-day cocktail or am I actually enjoying this?”
A few nights ago, I finally got around to making one at home and I’m going to go out on a limb here and say “I guess I do like rhubarb after all”.
This easy recipe will save you about $40.00 (you’re welcome).
(That’s $13.00 for desert at a posh hotel, $18.00 for two ice-cold gin & tonics, Tax + Tip)
- 1 cup of Brown Sugar packed
- 1 cup of AP Flour
- 3/4 cup quick cooking rolled oats
- 1/2 cup melted butter
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 2 cups diced rhubarb
- 1 cup diced strawberries
- 1 medium shredded apple
- 1 cup sugar
- 2 Tbsp cornstarch
- 1 cup water
- 1 tsp rum extract (or vanilla extract)
- one ice-cold gin and tonic **
Mix the first six ingredients in a bowl and press a little more than 1/2 into the bottom of a prepared 8 inch square baking pan. Sprinkle with fruit. Prepare the sauce by combining the next three ingredients in a small sauce pan, cooking on low, stirring constantly till thickened and clear. Remove from heat, add extract.
Pour sauce over fruit and top with remaining crumble. Bake center of preheated oven at 350 F for 45 – 55 minutes. Serve warm with vanilla ice cream or whipping cream.
** Optional but recommended.
Acknowledgement: recipe adapted from Southern Food, Rather than plain rhubarb, I’ve mixed my fruit and added allspice.