Remember how I said I'd never tried a Brussel sprout before? Well, I have another one for you. I've never tried rhubarb. I like to blame it on growing up in the Heartland - don't recall seeing it on a lot of the diner menus all that much. And as transplants to the South, I find it my unofficial duty to expose my girls to as much of the regions culinary charms as possible - or as palatable. And as we try to explore more seasonal cooking and baking (never mind our little blue and blackberry detour earlier this week) - I've noticed the rhubarb starting to show off it's rose-hued legs at the market.
This post will also set off a new series on Nectar featuring recipes from Bubby's (started informally here.) I'm currently doing some photography and art direction for the restaurant and we thought this would be a fun way to sort of bring Bubby's home. Ron Silver, the owner and founder of the New York institution is quoted in his Bubby's Homemade Pies, "We have no secret recipes (except for one: our barbecue sauce), and I have always made it clear to our customers that I would rather they eat great food at home, and if they want our recipes I am happy to share them." I mean seriously. Does it get anymore refreshing that that? So every couple of weeks, I will be cooking and baking from both of Bubby's current books as well as recipes from the restaurant itself. I hope that it not only encourages you to seek out this NYC icon next time you're in town, but more importantly, encourage you to seek out seasonal ingredients and get flour in your hair in your own kitchen!
(for the topping)
1 1/2 c. packed light brown sugar (I only had dark on hand and loved the result)
3/4 c. flour
3/4 c. rolled oats
1/2 c. chopped nuts (I used sliced and toasted almonds)
1/2 t. salt
1/2 t. ground cinnamon
1/8 t. ground cloves
1/8 t. ground nutmeg
12 T. unsalted butter (melted)
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3 lbs. of rhubarb (sliced in 1/2 inch pieces - about 6 cups)
3/4 c. sugar
1/4 c. flour
1/2 lemon (juiced)
1 T. lemon zest
2 T. unsalted butter (melted)
pinch of salt
Preheat the oven to 425F.
Add all of the dry topping ingredients together and mix thoroughly. Add the melted butter and coat everything completely. Place in the refrigerator while preparing the filling...
Toss all of the filling ingredients together and mix well so that everything is evenly coated. Pour into an 8 or 9 inch glass or ceramic baking dish. Top with the crisp topping so that it covers all of the fruit.
Place your prepared dish on a baking sheet and bake for 10-15 minutes or until the top just begins to turn brown. Turn the heat down to 350F and bake for an additional 25 minutes or until the juice is bubbling and the top is crispy and brown.
Let sit for 10-15 minutes before cutting. You can keep the crisp at room temperature for a few days - crisp the top again by placing servings in the oven at 350F for 5-10 minutes.
Roses : Blouse
I Wanna Be Adored : The Stone Roses
Big Red Rose : Golden Animals
Stolen Roses : Karen Elson
Dog Roses : The Duke Spirit
The Last Living Rose : PJ Harvey
Red Red Rose : The Weepies
Blood and Roses : The Smithereens
Hustle Rose : Metric
Razzle Dazzle Rose : Camera Obscura
Winter Rose : A Band of Bees