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I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember my grandmother, bless her heart, making rhubarb crumble every spring. She had this little patch in her garden that she fiercely protected, claiming the rhubarb there was 'touched by angels'. Now, I don't know about angels, but I do know that her crumble was legendary. I've tweaked her recipe a bit—added dates for extra sweetness and a caramelly depth, and let me tell ya, it’s a game-changer! This Date Dream Rhubarb is more than just a dessert; it’s a hug in a bowl, especially after a long day. I think you all are going to love it.
The beauty of this recipe lies in its simplicity. You don’t need to be a seasoned baker to whip this up. Trust me, if I can do it (and I've had my fair share of baking disasters, like that time I tried to make a souffle and ended up with something resembling a deflated balloon), anyone can! So grab your apron, crank up some tunes, and let’s get baking! You ever wonder why baking feels so therapeutic? It's like a little act of self-care, creating something beautiful and delicious from scratch. It's truly cathartic.
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Required Equipments
- Mixing Bowls
- Pastry Blender
- 9-inch Square Baking Dish
- Measuring Cups and Spoons
- Cutting Board
- Knife
Date Dream Rhubarb by Rhubarb: Frequently Asked Questions
Date Dream Rhubarb by Rhubarb
Indulge in a symphony of flavors with Date Dream Rhubarb by Rhubarb! This delightful dessert combines the tartness of rhubarb with the sweetness of dates, creating a crumble that's both comforting and unforgettable, perfect with a scoop of vanilla ice cream.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Get that oven nice and toasty; you want it ready to embrace the rhubarb goodness.
- Prepare the rhubarb: Wash 1.5 pounds of rhubarb stalks. Trim the ends and cut the stalks into 1-inch pieces. Don't be too precious about it; rustic is charming!
- Combine rhubarb and dates: In a large bowl, mix the chopped rhubarb with 1 cup of pitted and chopped dates. Oh, and don't forget to admire the way those colors play together – nature's artwork!
- Add flavorings: Stir in 1/2 cup of granulated sugar, 2 tablespoons of all-purpose flour, 1 teaspoon of ground ginger, and 1/4 teaspoon of ground cinnamon. Give it a good toss to coat everything evenly. The aromas alone are enough to make you drool.
- Prepare the crumble topping: In a separate bowl, combine 1 cup of all-purpose flour, 1/2 cup of rolled oats (the old-fashioned kind, if you please!), 1/2 cup of packed brown sugar, and 1/4 teaspoon of salt. This is where the magic happens, folks.
- Cut in the butter: Add 1/2 cup (1 stick) of cold, unsalted butter, cut into small cubes, to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. You want pea-sized bits of butter scattered throughout.
- Assemble the crumble: Pour the rhubarb mixture into a 9-inch square baking dish. Sprinkle the crumble topping evenly over the rhubarb mixture. Make sure every bit of rhubarb gets its crumbly blanket.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the rhubarb is tender and bubbly. Keep an eye on it; ovens can be sneaky sometimes.
- Cool slightly: Remove from the oven and let cool for at least 15 minutes before serving. Trust me, you don’t want to burn your tongue on molten rhubarb. Although, who am I kidding? I always sneak a bite.
- Serve: Serve warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream. Oh boy, what a treat!
📝 Notes
- For a nuttier flavor, add 1/2 cup of chopped walnuts or pecans to the crumble topping.
- If you prefer a less tart crumble, increase the amount of sugar in the rhubarb mixture to 3/4 cup.
- Feel free to experiment with other spices! A pinch of nutmeg or cardamom would be lovely.
- Serve the date dream rhubarb warm with vanilla ice cream or whipped cream
🍎 Nutrition
Calories: 350 kcal
Protein: 4 g
Fat: 14 g
Carbohydrates: 55 g
Fiber: 5 g
Calcium: 50 mg
