Tag Archives: rhubarb

this kind of flakey is acceptable!!

As a cold front approached and garnered the potential for some flurries in the night sky, I took it upon myself to make sure flakes showed up! My flakes, however were in the form of buttery golden topped buttermilk scones.
With a recipe consisting of pantry and crisper staples… flour, baking soda, cream of tartar, sugar, buttermilk, eggs, butter and shortening, soon some gorgeous scones would be pulled from my oven… After sifting all of my dry ingredients, it was time to cut in the chunks of butter and shortening. As soon as my mixture began to gain a crumbly existence, it was dampened with some tangy buttermilk, stirred lightly until combined [not overworked] and then turned out onto my workspace to be brought together into a wobbly [nobody’s judging], lengthened ‘disk’. From this disk the scones were gently plucked out one by one, layered on a baking sheet, brushed with an egg wash and baked off…
Once puffed and bronzed, it was off to cool and then be slathered later with some scarlet-colored rhubarb jam and enjoyed with a hot cup of tea.

at a low simmer…
-R

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Looney for leftovers!

After a long day, I enjoyed a healthy, heaping scoop of some leftover rhubarb grunt! Warmed up in the microwave and served with some vanilla bean custard on top, this was the perfect ending to the evening! I see preparing other fruity ‘grunts’ will be a staple in this household…

at a low simmer…
-R

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Sunday bake-off!!

So this Sunday turned into a baking marathon! Two fresh loaves of bread were being created; one sourdough loaf made using a sourdough culture that I started a little over a week ago [thanks to the constant guidance of a very close friend in the UK], a white loaf of bread that is rising as this post is typed and a rhubarb grunt which just came out of the oven…
The sourdough loaf will not be baked until tomorrow as it requires an overnight resting/rising period, but already is looking amazing! As for the white loaf, it requires a slow rise and then an additional rise before being baked. The ‘grunt’ takes practically no time to prep and a little over forty-minutes to bake-off! Full of wonderfully tart rhubarb, it’s just what we needed to end this amazing weekend…
What will be conjured up next!

at a low simmer…
-R

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that’s how the ____ crumbles!!

After enduring a rainy day, I decided to lift my spirits and make a refreshing crumble for dessert tonight. On a trip to the market, vibrant rhubarb peeked out of the wicker baskets and with their long stalks practically reached out for me!
Once home a nice cleaning, a quick chop and then a toss into a pan with sugar, vanilla and butter. As soon as everything was coated, it was cooked until the rhubarb became almost a glossy pink. Into miniature pie dishes went the filling, while to tuck these beauties in, a tasty crumble made up of flour, butter, brown sugar, salt and vanilla sugar. The crumble mixture was combined by hand until it achieved an almost oatmeal-ish texture, but where the butter still was somewhat together…
The crumbles went into the oven for roughly thirty-five minutes until the topping was golden and the insides were slightly bubbling… the rhubarb bubbling out and cascading down the sides made the excitement for digging in even more appealing!
The crumble was crispy and buttery, while the rhubarb filling had a lovey balance of sweet, but let the minute tartness steal the show…

at a low simmer…
-R

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