Remember that dinner party I had a few weeks back? I served these cannellini crostini with lemon zest and fresh sage, this quinoa with peas and fresh mint, and this blanched asparagus with from-scraft aïoli.
Don't think for a moment that we didn't have dessert.
As an American girl, I grew up with no knowledge of anything to do with rhubarb other than making strawberry rhubarb pie. But, a few years ago, this Nigella Lawson recipe opened my eyes to the fact that rhubarb doesn't have to play a supporting role.
Yes, it tastes great with strawberries. But, when you let it go up against a sweet and buttery crumble topping all by itself, rhubarb balances the rich, browned sweetness with the perfect component of fresh tanginess.
This crumble is not only easier to make than a strawberry rhubarb pie; it's also (in my very humble opinion) superior to strawberry rhubarb pie.
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