I have a food-fession. I’ve never had a rhubarb in my life… until this weekend.
Things I knew prior to eating some today. They look like pinkish-red celery. Celery in its punk phase. Though it looks like a vegetable, it seems to be best friends with strawberries and pie.
Which is kind of what I decided to make today, except a GF crumble so that the honeybuns can try it too. By the way, this was totally an experiment on my end, so measurements are more approximations than anything.
- 2 rhubarb stalks, cut into small pieces
- 6 strawberries cut in quarters
- 1 tablespoon GF flour
- 4 tablespoons of sugar
The crumbly bits
- 1/4 cup GF flour
- 1/4 cup rolled oats
- 1 tablespoon butter
- 2 tablespoons brown sugar
- Preheat oven to 375 degrees.
- In a bowl, add ingredients from fruit mixture portion and mix. Set aside.
- In another bowl, mix together ingredients from crumbly bits until they look crumbly.
- In your mini-loaf pan, add fruit mixture then top with crumbles
- Bake for 45 minutes, and enjoy.
We were both both pleasantly surprised with how good it tasted. The rhubarb’s texture completely changed and wasn’t celery like at all. It was sooo soft. Even though I didn’t add any lemon or raspberries, it almost had hints of it, which I’m guessing is the rhubarb. It pretty much tasted like summer.
Things I wish I did differently include: making a bigger portion, getting the exact measurements, and having vanilla icecream on hand.