This recipe gives your berry cobblers a fresh twist. With a grated pie crust as the topping, you get that light flaky taste of pie crust, and all the gooey goodness of a cobbler.
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I have a sad announcement, well, sad for me. Butchie, my dear friend in brackets [hello! --B.], will be taking step back from our weekly baking night. She's going part-time and will be baking with me every other week instead of weekly. She has a big and scary project of her own she's got to devote more time to. So what do we girls do for our last regular girls' night? Make Butchie happy and make a rhubarb treat....along with a plain berry crumble for me.
We first made these little crumbles last year, and with my little site redesign and the recipe index, I thought it would be a good time to redo some VERY poor photography done in the days of a point-and-shoot camera. It was a simpler time: taking pictures at night with pillowcases as a backdrops, no tripod, only 7 megapixels, bad lightening, wretched set ups...yes, it is time to weed out the weak. This recipe deserved a better picture than we'd originally given it. [Truth. These are delicious--not too sugary-sweet. --B.]
We first made these little crumbles last year, and with my little site redesign and the recipe index, I thought it would be a good time to redo some VERY poor photography done in the days of a point-and-shoot camera. It was a simpler time: taking pictures at night with pillowcases as a backdrops, no tripod, only 7 megapixels, bad lightening, wretched set ups...yes, it is time to weed out the weak. This recipe deserved a better picture than we'd originally given it. [Truth. These are delicious--not too sugary-sweet. --B.]
These rhubarb treats can be a little unsettling to make. Grating the “crust” is a little different if you aren’t used to the idea. It really does have the texture and look of cheese. But trust us! Even though it inspired Butchie to say “I feel like we’re making a lasagna,” the final product is worth it! I can’t wait to try out grated crusts on other pies! [I concur. --B]
Rhubarb Berry Crumbles
adapted from Tartelette
adapted from Tartelette
¾ cup flour
1/4 cup corn starch
1/8 teaspoon ground cardamom
pinch of salt
4 tablespoons unsalted butter, cold, in small pieces
1/8 cup honey
3 cups rhubarb, fresh
2 cups mixed berries (we used frozen)
2 tablespoons cornstarch
juice and zest of half a lemon
2 tablespoons honey
1/4 cup corn starch
1/8 teaspoon ground cardamom
pinch of salt
4 tablespoons unsalted butter, cold, in small pieces
1/8 cup honey
3 cups rhubarb, fresh
2 cups mixed berries (we used frozen)
2 tablespoons cornstarch
juice and zest of half a lemon
2 tablespoons honey
1 tablespoon sugar
In a large bowl, stir together all the dry ingredients. Add the butter and honey and start mixing everything together as you would a pie crust. Press together into a rough block, and freeze while you prepare the fruits.
Preheat the oven to 350F.
Peel the rhubarb then cut it in small pieces.
In a large bowl, stir together all the dry ingredients. Add the butter and honey and start mixing everything together as you would a pie crust. Press together into a rough block, and freeze while you prepare the fruits.
Preheat the oven to 350F.
Peel the rhubarb then cut it in small pieces.
In a large bowl, mix together all the remaining ingredients with the rhubarb. Spray your ramekins or 13x9 pan with cooking spray. Gently pour in the fruit mixture. Don’t be afraid to pile the fruit high, it will cook down substantially.
Grate the cold crumble mixture right over the fruit. As Butchie said “Oh! That feels like cheese!”
Bake for a minimum of 20 minutes, until the crust is golden brown and the fruits are bubbling.