A wooden crate filled with rhubarb and fresh herbs (including my favorite, lemon verbena) hand-picked by my lovely friend, Sherry, greeted us upon our return from the South. You see, Sherry is a Southern Belle too, and she gets it ~ she knows just how wonderful it is to welcome someone home with a perfectly simple gift of home-grown goodness! This crate was just what the doctor ordered to set my baking heart on fire again!
Lemon-Verbena Rhubarb Crumble
8-10 Stalks of Rhubarb cut into small 1/4 chunks
12 Lemon Verbena leaves
1 cup of turbinado sugar (or brown sugar)
1-1 1/2 cups of rolled oats
6 tablespoons of butter
Place rhubarb in a non-reactive bowl/pan (I used a ceramic baking dish) and sprinkle with sugar.
Allow rhubarb and sugar to sit for approx. 3 hours., and then strain liquid contents of dish into a small saucepan. Replace rhubarb in baking dish. Bring 'sugary substance' to a boil and remove from heat. Add lemon verbena and let steep for 15 minutes, then drain into bowl (discard leaves).
In a separate bowl, mix the remaining sugar, rolled oats and butter together forming a chunky mixture (you may wish more/less butter and/or oats). Pour the infused sugar 'syrup' over the rhubarb and then add the 'crumble' topping. Bake at 350 degrees for 45 minutes - 1 hour (or until the rhubarb mixture is bubbling and the topping is golden brown). Serve warm with a dollop of ice cream or sorbet!
[Reverie-Daydream Images]
Oh, rhubarb, yes, so Southern and delish! I remember when I first had rhubarb pie, my reaction was much like when I heard about zucchini bread, yuck! Then I tasted it! Delightful! XX!
ReplyDeleteWhat an absolutely fabulous gift and such an intuitive friend. Such a lovely reminder of the South. My mother used to bake the best rhubarb pies and I think I will see if I can try your recipe which sounds incredibly delicious. As soon as the weather turns I turn to baking, but shoot.........I forgot I am on a carb-less menu (too many croisants!). But in a few weeks. Was sorry to hear little crumb is under the weather, hope she is doing well today. Thanks Melissa for all your wonderful comments while I was in Paris, it was wonderful and heartwarming to hear from my favorite gals. Much love XO and xo
ReplyDeleteMel, I have never even heard of rhubarb. It looks and sounds absolutely amazing!!! I have missed your beautiful blog so much and so happy to be back. I am looking forward to catching up on everything that I missed. Have a wonderful Monday!:-)))
ReplyDeleteWhat a fabulous welcome home dish and a lovely recipe to boot! Yum!
ReplyDeleteoh my! looks wonderful!
ReplyDeleteOh Mel,
ReplyDeleteHow delicious and very seasonal.....what a thoughtful friend.
I'm sure that your little crumb would like a bowl of crumble.... delicious, comforting, giving a sense of well-being. XXXX
What a wonderful gift that your friend greeted you with! Yum! :)
ReplyDeleteLovely! I loved Sean's guest post too! xoxo
ReplyDeleteMelissa, just saw this! Was so happy to drop those herbs and rhubarb by for you! I knew you would put them to good use!
ReplyDeleteI've never had rhubarb (oddly enough). It always seems to be paired with strawberries. But I think I'll try your recipe...'cause it sounds so much more innovative and delicious. The photos look gorgeous!
ReplyDeleteWe do love our rhubard here in the South and what a lovely idea to add another of my favorites ~ lemon verbena.
ReplyDeleteThe photos are gorgeous enough to smell how delicious it is!
This sounds absolutely delicious! I love lemon flavoring in anything!
ReplyDeleteI want to be her guest! HA! What an amazing welcome. Gotta love Southern hospitality!
ReplyDeleteThat sounds delicious! My yard in Sweden is filled with rhubarb. We always make pie, but this gives us a new twist!!
ReplyDeleteWhat a perfect gesture and so very kind. You have a huge fan here of rhubarb. I will be trying this recipe as soon as I can get my hands on some lovely rhubarb. I often have difficulty finding it at our local markets. Thank you for sharing Mel & so glad you are all home safe & sound from your terrific holiday. x
ReplyDeleteRhubarb is one of my all time favorites!! How are you?? I haven't commented in awhile but I have been reading. XO
ReplyDeleteA fellow Southerner indeed. Us girls south of the line have a special spot for rhubarb. What a great pal!
ReplyDelete