Spring has Sprung

We had a moment recently. One of those where he reminded me that he doesn’t like Rhubarb. After I’d slaved over baking The Crumble. And this is where the moment intensified. He said, “remember last year when you made something with rhubarb and strawberry and I didn’t enjoy it?” Yes it all came back to me. He doesn’t like Rhubarb. We’ve tried few times with the same results. So we I decided last night, each spring when I see Rhubarb at the farmer's market, I’ll buy it, make something delicious with it and then he’ll remind me post-eating, of course, he doesn’t like Rhubarb. And then I won’t make anything with it until the next year. This compromise works for both of us, I think. I get my annual fix and he doesn’t have to eat it more than once a year.

This is really a simple and delicious recipe if you enjoy this tart Spring fruit. With the addition of nuts, hazelnuts (walnuts would work in a pinch) it's splendid.  

Rhubarb Crumble
Serves 2-4

Filling
1/2 ounce butter
1 Pound rhubarb, cut into ½-inch pieces
2 ounce sugar
1 teaspoon vanilla extract

Topping
2 1/2 ounce all purpose flour
2 ounce butter, cold and cubed
1 1/4 ounce sugar
1 1/4 ounce loosely packed brown sugar
1/4 cup chopped hazelnuts (use any nuts you have on hand)

Preheat oven to 375 degrees. Butter an 8x8 square baking dish.

On medium heat, add butter to a saucepan, followed by rhubarb, sugar and vanilla. Cook until the butter is melted and the sugar is dissolved, about three minutes. Stir occasionally. Add the filling ingredients to the buttered baking dish.

In a small mixing bowl, combine the flour and butter. Rub the butter into the flour with hands or use a fork. Mix until the flour and butter resemble a coarse texture. Add in the sugars and the nuts and mix well. Scatter the topping over the rhubarb filling.

Bake 35 to 45 minutes or until bubbly and browned.

Allow the crumble to cool five minutes before serving. Serve warm or at room temperature. Vanilla ice cream is the best accompaniment.