The rhubarb is in full swing though, so I decided it was time to whip out one of my favorite Goodwill finds from last year and make a crumble. What is a "crumble", you ask?
Well, it's in the genus of bottomless pies (spoon pies) just like crisps, slumps, cobblers, grunts, pandowdies and even a Brown Bettys. (they are called "spoon pies", cause you eat them with a spoon, not a fork) Of all the spoon pies out there, the Crisp is the closest relative. They are kind of like siblings, really. You see, Crumbles are usually topped with, what amounts to, a brown sugar shortbread topping (very similar to a streusel topping, minus the cinnamon). Crisps are covered with a VERY similar mixture, however, the topping usually has Oatmeal and/or Nuts added as well. Thus rendering a Crisp "crispier" than a "crumbly" Crumble.
Did that make any sense?
Anyway, this blog is not about Spoon Pie semantics, it's about CorningWare...
The reason I love CorningWare is that it's stove top capable. (Please do not try this with the current stoneware that "World Kitchen" is marketing under the CorningWare name) This is extremely handy when making a Rhubarb Crumble, since the filling needs to be cooked on the stove prior to baking in the oven. Rhubarb tends to require a longer cook time than most pie crust (and crumble toppings) can withstand. Ergo, I partially cook the rhubarb before constructing my final "oven ready" dish of deliciousness.
(a step not really necessary for most other crumbles or crisps)
This particular Grab-It dish is all I need to cook and bake a wonderful Crumble. OK, I did need separate bowl for the mixing, but you know what I mean.
16 oz (500g) Rhubarb (500g is really about 17 oz)
1/3 cup (112g) (4 oz by weight) Orange Blossom Honey
1 TB Grand Marnier
A tiny pinch of Cinnamon
2 tsp Cornstarch
5 oz (140g) AP Flour
1/4 cup (50g) Light Brown Sugar (or light Muscovado)
3 oz (85g) (6TB) Unsalted Butter
pinch of Kosher Salt
Incidentally, I used my favorite Rhubarb cultivar, Victoria (AKA: Strawberry Rhubarb). It's nice and tart, without being too astringent and best of all, it kind of tastes like strawberries. Which is why I grew up hearing it called "Strawberry Rhubarb".
Wash and dry the bowl you used for the rhubarb and begin making the crumble topping.
Sunny Day Coffee on NW 23rd and Everett in Portland)