July 09, 2011

Microwave Crumble!

We know. Most of you out there are asking "What in the world is rhubarb and why is it in my dessert?!" Well if you ever see in in your local market you'll probably be seeing the trimmed stalks. It's the stuff that kinda looks like skinny red celery. It turns out that various parts of this vegetable are used as herbal medicines and remedies except for the large, triangle leaves which are poisonous. The most common use of rhubarb is what we're using it for here: in dessert. Pairing the strong, tart flavor of rhubarb with the fresh sweetness of strawberries is an award winning combination. Here's how we cooked up a strawberry rhubarb crumple in the microwave in less than 20 minutes!
Strawberry Rhubarb Crumble
1/2 lb rhubarb stalks
1 lb strawberries
1 Tbs corn starch
2 Tbs granulated sugar
the juice of 1/2 a lemon
6 Tbs melted butter
2 1/2 cups of quick cooking oats
1 1/4 cups of packed brown sugar
2 Tbs flour

Wash and cut the rhubarb and strawberries into 1 inch pieces. Toss with the corn starch and granulated sugar then pour the lemon juice over and set aside. Melt the butter and mush it into the brown sugar. Add the oats and the flour and mix well until it's crumbly. Sprinkle 2/3 of the topping over the fruit and set the rest aside. Nuke the topped fruit on high for 5 minutes then on 30% power for 10 minutes. Let stand in the microwave for 5 minutes to firm up. Top with the rest of the oat mixture and serve with whipped cream and/or ice cream.
Ready to present to neighbors
Any sort of fruit would work in this. And if we're being completely honest, the two of us would probably eat the topping all on its own and be perfectly happy. Four out of four chemists loved this crumble. If you made this for home economics class you would get an A+ (gotta love Old Greg) for sure.

Well that's all for now. Keep cooking and remember:

No kitchen, no problem!


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