Rhubarb Crumble Squares | Abel & Cole
Delicately sweet and tangy rhubarb is a perfect match for the buttery shortbread base and nutty streusel topping. We only get fresh organic rhubarb for a short time every year so we recommend adding it to your order now. You can order all the ingredients here: Full recipe below.
It'll take
Prep: 20 mins / Cook: 40 mins
Ingredients
8 stalks of rhubarb, sliced into 2cm hunks
3-4 tbsp caster sugar (for the rhubarb)
1/2 vanilla pod (optional)
250g plain white flour
125g caster sugar
125g butter
a pinch of sea salt
2cm chunk of fresh ginger, peeled and grated
A large handful of almonds, roughly chopped
1. Preheat the oven to 190°C.
2. Warm a saucepan. Mix the rhubarb, sugar and vanilla. Pop into the warm saucepan - warming it first means the sugar melts quicker. After a few seconds, sprinkle in 2-3 tbsp of water. Stir.
3. Let it simmer until it becomes a soft compote with soft chunks of rhubarb going through it. Add more water as it cooks, if needed. Taste and add more sugar, too, if need be. Set rhubarb aside to cool. 4. Add the flour, ginger, sugar, salt and butter to your food processor and pulse until the mixture resembles breadcrumbs.
5. Transfer half of the mix to the bowl. Fold in the almonds. This is the crumble topping.
6. Whizz the rest of the mixture left in the food processor until it forms a ball. Add a tablespoon or so of water, if needed, to help bring it together. You don't want it wet but it should come together nicely, like a shortbread dough. Tip into the cake tin (line it with parchment paper first if it doesn't have a removable base). Using the palm of your hand, press the pastry-like dough into the base.
7. Bake the bottom shortbread layer for 15 mins, until golden. Let it cool a little. Then spread the rhubarb compote over it. Scatter the crumble topping evenly over it. Return to the oven and bake for about 25 mins, until crispy and golden.
8. Cool completely before cutting into it (this is the hard bit: waiting!).
9. Absolutely gorgeous served with a dollop of crème fraîche (in the garden... on a sunny afternoon!).
RHUBARB CRISP
How to make Rhubarb Crisp. You have to try this, it is delicious.
Juicy Honey-Butter Pork Chops | In The Kitchen With
Food52’s Grant Melton is back to share a pork chop dinner that is peak spring on a plate. These honey and butter-glazed seared pork chops are juicy and tender and along with a tangy rhubarb sauce and herby peas make a perfectly easy-to-make meal. GET THE RECIPE ►►
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PREP TIME: 10 minutes
COOK TIME: 20 minutes
SERVES: 4
INGREDIENTS
2 cups roughly chopped rhubarb
1/3 cup plus 2 tablespoons sugar
1/2 stick cinnamon
4 tablespoons butter, softened
2 tablespoons honey
4 (6 to 8–ounce) bone-in pork chops
Salt and pepper
1 tablespoon canola oil
1 (16-ounce bag) frozen peas
1/4 cup chopped herbs (I like a mix of dill, mint, and chives)
Flaky sea salt, for topping
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
MARCO RESPONDS: How to chop an ONION the REAL way
In response to celebrity chef Jamie Oliver's onion chopping method, Marco Pierre White talks us through the REAL way to cut an onion!
Marco take us through the history of cutting onions from the classic chef school method of using kitchen crystals, to his far fetched preferred personal method.
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Pork Chops with baked parsnips and rhubarb baked apples
For this and more delicious recipes visit
Paleo Pork-Rhubarb Skillet
Taking a cue from the classic pairing of pork chops and applesauce, this skillet dinner combines sauteed pork, apple slices, rhubarb cubes, and a flavorful brothy sauce.
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