Having lived in the tropics most of my life I've never eaten rhubarb except for rhubarb jam (surprise: according to Wikipedia, the rhubarb originated from northern Asia, Mongolia and is used as a medicine). A couple of friends love rhubarb pies, and that made me all the more determined to find out how it tastes. So guess what I hand-carried from Brisbane? Yes, rhubarb!
The rhubarb intrigues me because it looks like red celery and yet it is cooked and eaten as a dessert such as pies and crumbles. Another name for rhubarb is often 'pie plant'. I decided to use my precious rhubarb to make a crumble instead of a pie, because it's easier and pastry is so unhealthy. So what's my verdict? I was disappointed. There was a hint of berry flavor, which is nice, but I could only eat it with ice-cream because it was so tart. I think the healthy rolled oats crumble recipe on Coles' plastic wrapper did not do justice to it too. Rolled oats tastes floury even after baking and frankly, a crumble is best if its made with flour and butter. So for those who want to try, I have replaced the oats crumble with a streusel.
700g rhubarb, cut into 4 cm lengths
2 T honey
1/4 cup brown sugar
1 large orange or apple, in thin slices
2 T plain flour
1. Switch oven on at 170 C.
2. Mix all the above ingredients well and place into a 23 cm/9" round pie dish.
60g firm butter
90g brown sugar
3. Rub all the ingredients together until it resembles fine breadcrumbs.
4. Spread the streusel over the rhubarb mixture evenly and bake 45 minutes until golden brown and rhubarb is soft. Serve warm with thickened cream or ice-cream.