Monday, September 13, 2010

A Crate of Goodness

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]

17 comments:

  1. 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!

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  2. What 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

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  3. Mel, 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!:-)))

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  4. What a fabulous welcome home dish and a lovely recipe to boot! Yum!

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  5. Oh Mel,
    How 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

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  6. What a wonderful gift that your friend greeted you with! Yum! :)

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  7. Lovely! I loved Sean's guest post too! xoxo

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  8. Melissa, just saw this! Was so happy to drop those herbs and rhubarb by for you! I knew you would put them to good use!

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  9. I'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!

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  10. We do love our rhubard here in the South and what a lovely idea to add another of my favorites ~ lemon verbena.

    The photos are gorgeous enough to smell how delicious it is!

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  11. This sounds absolutely delicious! I love lemon flavoring in anything!

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  12. I want to be her guest! HA! What an amazing welcome. Gotta love Southern hospitality!

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  13. That sounds delicious! My yard in Sweden is filled with rhubarb. We always make pie, but this gives us a new twist!!

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  14. What 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

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  15. Rhubarb is one of my all time favorites!! How are you?? I haven't commented in awhile but I have been reading. XO

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  16. A fellow Southerner indeed. Us girls south of the line have a special spot for rhubarb. What a great pal!

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