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Rhubarb season has arrived! This is always the first indication for me that summer is actually on its way, albeit a few months off. Rhubarb’s ruby red tones and glorious fresh flavour are the first of the summer ‘fruits’ to hit the market stalls – a lovely preface for the strawberries, raspberries, and other jewel toned lovelies still to come. I think a crumble is one of the nicest ways to enjoy many of the summer fruits, and here the soft tartness of the rhubarb and the crisp sweetness of the crumble are, to me, the perfect combination, but you can swap out the rhubarb for any other fruits with fantastic results.

And you know what goes well with rhubarb? More rhubarb! And a little ginger as well. If you want a winning combination, try this with our Ginger Rhubarb Gelato. If you haven’t time to make that, so good quality vanilla will be almost as good.

rhubarb crumbleCrumble

  • 12 tbsp unsalted butter, cut into 1/2 inch cubes
  • 1 cup sliced almonds (optional)
  • 1 cup packed golden brown sugar
  • 1 1/4 tsp cinnamon
  • 1 cup all purpose flour

Filling

  • 6 cups rhubarb cut in ½” slices
  • 1 1/2 cup sugar
  • 1/2 cup +2 TB all purpose flour
  • 2 tsp grated lemon peel

For crumble, cook butter in large skillet over medium heat until golden, stirring often – about 5 minutes. Remove from heat. Mix in almonds, sugar and cinnamon. Add flour and stir until moist clumps form. Cool completely.

Preheat oven to 350 F.

For filling, toss rhubarb with sugar, flour and lemon zest in bowl to blend. Let stand until the filling looks moist, stir a couple of times.

Pour the rhubarb filling into a gratin dish Sprinkle the crumble on top. Bake 45 – 60 mins or until filling is bubbling and crumble is crisp and golden. Cool  10 – 15 minutes before serving.

Serve warm or at room temperature with Ginger Rhubarb Gelato

For me, it is officially spring when I see the first wave of rhubarb roll through the local markets. The compote recipe listed below is super easy and is wonderful layered with yogurt and granola; served over oatmeal, ice cream, or strawberries; or as a replacement for the traditional date filling in matrimonial bars. The compote will keep refrigerated for 10 days or so, and the bars are best when eaten within the first day or two when the bottom crust is still crispy.

Makes 1 8×8 pan

  • 1 1/2 cups flour
  • 1 cup brown sugar
  • pinch of salt
  • 1 cup unsalted butter
  • 1 1/2 cups oats (quick works best, but old fashioned will work in a pinch)
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/4 cups rhubarb compote (cooled completely)

Position a rack in the center of the oven and preheat to 375º. Line an 8×8″ square pan with parchment paper.

Cream sugar and butter in a stand mixer. Add dry ingredients and stir until combined.

Pat 2/3 of the crust mixture into an even layer in the bottom of the pan. Spread the compote in top (make sure it is cool) Sprinkle the remaining crust on top. Bake for 30-35 minutes.

Chill before cutting and serving.

Easy Rhubarb Compote

  • 3 cups of rhubarb, cut into ½”pieces
  • 1 cup sugar
  • 2 tbsp corn starch
  • Zest of 1 orange
  • Juice of 1 orange
Combine all the ingredients and cook over medium heat in a thick bottom pot until thick. Cool slightly before applying to crust.
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Happy St. Patrick’s Day everyone! Today we get to celebrate all things Irish – including one of our favourite brews, Dublin’s own Guinness beer. I love the complexity of Guinness, its depth of flavour mixes so well with other bold notes like chocolate or chiles, and it’s phenomenal with a good aged Canadian Cheddar cheese! This dip whips up so quickly I’m sure you’ll be serving it all year round. If you can’t find Guinness be sure to use another equally dark porter or stout – the more flavour you can add in here, the yummier the dip will be.

St. PatrickServes 4-6

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup Guinness or other dark porter/stout beer
  • 1 1/4 cup aged Canadian cheddar
  • 3/4 cup chopped artichoke hearts
  • 1-2 teaspoons red chile flakes – or to taste
  • dash sea salt and freshly ground pepper

Mix all of the above ingredients together in a bowl and place into an oven-proof baking dish. Bake at 375F for 25 minutes or until golden and bubbling on top. Remove from oven and let cool for 15-20 minutes before serving. Serve with your favourite Raincoast Crisps – we like this with the Cranberry Hazelnut or the Wheat Free Cranberry ones. Enjoy!

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