Not too sweet, warm, and comforting, this recipe will become your new go-to when you have fresh rhubarb. The addition of fresh basil gives this old favorite a welcome update and will impress and surprise both simple and complex palates alike! Start by chopping three cups of freshly picked rhubarb and another three cups of ripe strawberries. Add in one half cup of chiffonade of fresh basil. (Pro tip: roll the leaves together for a clean chiffonade). Stir in well 1/4c corn starch, 1/2c sugar, and a pinch of salt. Transfer the mixture to your baking dish. Using the same mixing bowl, combine 2.5c AP flour, 1/3c brown sugar, 1/3c granulated sugar, 1 tsp baking soda, a pinch of salt, and 1 cup melted butter. Mix to combine until it is the consistency of wet sand. Crumble with your fingers over the fruit. Do not press it down, be sure to leave it crumbled. And bake at 350F for 45 mins until golden. You should be able to see the fruit bubbling up in the corners as you pull it up. Leave it to set for 10-15 mins before serving. This is phenomenal all on its own but would also be amazing with a bit of fresh whipped cream or high quality ice cream or custard. Enjoy!!
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Author: KellyI love to cook and care for the people I love! Categories
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November 2020
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