Stir Crazy, Posted: 7/11/07
Despite reputation, rhubarb can be trendy
Iím sure many Argus readers were tuned into Garrison Keillorís "Prairie Home Companion" show on NPR Saturday night to hear all about Lanesboroís Rhubarb Fest. Rhubarb has a reputation similar to that of Powdermilk Biscuits, which is to say humble, down-to-earth, no pretenses.
Well look out! Hereís a rhubarb recipe your grandmother never made. It uses mango, which wasnít even available in your grandmotherís time, unless she lived in Hawaii or some other tropical climate. And if she did, then she probably didnít have any rhubarb.
The ready availability of exotic fruits leads to some intriguing taste combinations, such as this mango-rhubarb crumble. The tiny bit of white pepper is an interesting touch.
To dice a mango, set it vertically on the counter and cut down into several sections. Then, score the fruit into cubes and cut from the skin.
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Rhubarb Mango
Crumble
1 pound rhubarb stalks, cut into 3/4-inch pieces
1 large mango, cut into 3/4-inch cubes
1/2 cup plus 1/2 tablespoon sugar
2/3 cup all-purpose flour
3 tablespoons yellow cornmeal
1/2 teaspoon ground ginger
1/8 teaspoon freshly ground white pepper
Pinch of salt
5 tablespoons unsalted butter, cut into 1/2-inch pieces
Preheat the oven to 425ƒ. Generously butter a large baking dish. Add the rhubarb and mango, then add 6 1/2 tablespoons of the sugar and toss gently to combine.
In a food processor, combine the remaining 2 tablespoons of sugar with the flour, cornmeal, ginger, white pepper and salt; pulse a few times to mix. Add the butter and process just until the mixture begins to clump. Transfer the topping to a bowl. Pinch the topping to form large and small crumbs and sprinkle them evenly over the fruit. Bake for 25 to 30 minutes, or until bubbly and golden on top. If desired, set the baking dish under the broiler for a few seconds to brown the top.
From Food and Wine Magazine, April 1997
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