Wednesday, May 7, 2014

pick, bake, eat ... repeat

Senza titolo
Senza titolo
"Come on E. let's go pick some rhubarb in the garden, Zia is going to make you something good", I said.

"Zia, what's dat?", he said.

"That's rhubarb, the thing I'm going to make something good with".  

"But Zia it doesn't look good".

"Are you kidding me? It's gorgeous and wait till you taste it!"

To summarize, I made a fantastic strawberry and rhubarb streusel.  HE (my nephew) DIDN'T LIKE IT! Actually, he was totally grossed out and there was no way to convince him.  This left me without words because I totally loved it and so did the others, except for my sister.  Could it be because she is the mother of my nephew?! 

Two things.

A)  I baked this streusel on the barbecue and now, this is what I'll be doing all summer.  It's an easy way to bake and so convenient.  All you need to do is turn off the direct flame under the baking dish leaving the side flames on, so that there's indirect heat going on. Then, close the barbecue lid.  You now have a barbecue oven. Dont' you love it?!  

I'll be sharing more of my barbecue baking tests (and I'll try to keep my enthusiasm contained. I'll try.) 

B) These photos were casually taken with my iphone to document the event of our rhubarb harvest.  The streusel casually ended up being baked on the barbecue since we were barbecuing anyway.  Because of this all being so "casual" and so very "me", I decided you needed to know :-)
Senza titolo
Rhubarb and Strawberry Streusel

160 g butter
100 g raw sugar
140 g rolled oats
150 g flour
50 g almond meal
a pinch of salt

    1 kg fresh rhubarb
    400 g fresh strawberries
    50 g raw sugar
    2 heap tbsp cornstarch
    2 tbsp lemon juice
    pinch of salt
    paste of 1 vanilla bean

    If you are using a barbecue see instructions above.
    If you are using a regular oven, preheat to 190ºC.

    In a stand mixer add butter, sugar, salt, vanilla bean paste and mix until it is creamy. Turn the machine to low and add the flour, almond meal, oats and mix until all ingredients are incorporated. Place the mixture in the fridge while you prepare the filling.
Dice the rhubarb and leave the strawberries whole, if they are small, or slice in half, if big.  In a large bowl, squeeze the juice of half a lemon, add the diced rhubarb and strawberries, add the cornstarch, sugar and salt.  Mix all the ingredients and gently spoon the filling in the baking dish.

Retrieve the streusel mixture from the frigde and crumble over the fruit.  Bake for about 30 minutes or until the streusul is golden brown and the fruit is bubbling to form a dense consistency.


  1. Divine! I love this combination. This is one of my favorite ways of preparing rhubarb.



  2. Love the pictures and .... I am willing to give it a second try :-)

  3. Divine combination. Love the empty pan photo. Tells a story.

  4. Cosa vedono i miei occhi!!! Cerco il rabarbaro come l'oro, non scherzo mica!!! Ho avuto la fortuna di trovarlo casualmente l'anno scorso e la prima cosa che ho fatto è stato proprio un crumble... buonissimo. A casa è piaciuto a tutti, è particolare ma è davvero buono. Ho aggiunto anch'io le fragole, però l'ho cotto in forno. Lasciatelo dire hai trovato un modo di preparalo davvero originale, mi piace!!
    Spero di essere fortunata anche quest'anno e trovarlo di nuovo:) Un abbraccio e buon fine settimana Elvira

  5. I am so surprised when anyone does not like strawberry + rhubarb. Craziness. Your streusel looks delicious!