Deconstructed Strawberry~Rhubarb Crumble & March's Apron Winner

Not to brag...but we had a record breaking 70+ degrees day yesterday and no Rain!!  I've lived in the Pacific Northwest for almost 12 years and we have NEVER had a dry or warm day Easter since I moved here, so maybe we were due:-D  My baking yesterday definitely reflected this happy, rejoiceful day.

Strawberries and rhubarb have always been one of my favorite spring-time combinations; it started with my grandmother's compote that she made for us, if my older sister left enough strawberries to pick (only teasing!!)  This "deconstructed" crumble was inspired by her compote and we enjoyed it with doors opened and birds singing.

A crumble is a dessert of British and Irish origin and one my mother made often with the fruits of the season.  Although it can be either savory or sweet, the sweet version is definitely the preferred!  Typically, fruit is baked with a topping (crumble) of oats, sugar, flour, butter, cinnamon, and occasionally nuts, only I didn't add them to mine.  I baked the crumble topping separate and after making the compote, added to the center.  These are quick desserts to make and I've shown it "constructed" in my mini trifle bowls for the Easter table, but just as good would be some mason jars for your family outings when the weather is warm.

Deconstructed Strawberry~Rhubarb Crumble
Crumble:
3/4 cup King Arthur all-purpose flour
1/2 cup granulated sugar
1 tsp. cinnamon
1/2 cup (1 stick) cold, unsalted butter, cut into 1/2" pieces
3/4 Old-fashioned oatmeal
3 T maple syrup

Preheat oven to 350F-degrees and line a large baking sheet with parchment paper.
In a bowl, mix the first three ingredients, then, use a pastry cutter (blender) to work in the butter pieces.

Stir in the old fashioned oats.  Next, add the maple syrup and stir with a fork to combine into a "crumble."

Spread mixture onto the prepared baking sheet and bake in the preheated oven for 15 minutes, or until golden brown.  Don't be concerned if it spreads into one big layer--When it's cool, break it into crumbles:-D

Set aside to layer with the compote.  Any leftover crumble makes for a delicious topping for ice cream or may find it's way into a cookie dough this week!

Strawberry~Rhubarb Compote:
2 cups of sliced strawberries, + 1 cup more added after the mixture has cooled
2 cups of rhubarb, cut into 1/2" pieces
1/2 to 3/4 cup granulated sugar (taste for sweetness)
1 vanilla bean, split and scraped

In a medium saucepan, combine the ingredients and stir gently.  Add the whole bean to the mixture and cook, covered, over medium/low heat until it starts to bubble (about 5 minutes).

Remove from the heat and cool.  Before you layer the compote and crumble, add one more cup of fresh, sliced strawberries.

To assemble ~
Spoon some of the compote into dessert bowls or mason jars, then add a layer of crumble.  Add a little more compote, then top it off with FRESH WHIP CREAM!

ENJOY!

Now, no April Fools, but the winner of March's Give-Away Apron is Kari anne at Thistlewood Farms!  Congratulations Kari anne; please send me your address and the apron will be "winging" its way to you.

It all goes well, I will have April's apron up later today...or by tomorrow at the latest.  Thank you all  for all your lovely comments and inspiring me everyday:-D

Strawberry~Rhubarb Lattice Pie

For Mother's Day, I decided to bake one of my favorite pies--Strawberry~Rhubarb.  My Grandma Gladys introduced me to rhubarb, a misunderstood vegetable that longs to be a fruit ;-D  It's a perennial rhizome that is harvested mid-Spring thru early Summer and every year I awaited that first picking knowing grandma would make stewed rhubarb or rhubarb cobbler.   Their strawberries weren't ready yet, so it was just rhubarb, which was fine with me. (I started adding strawberries when we lived in California and I could get both of them at the same time.)

Rhubarb is primarily grown for its petioles (stalks) as the triangular leaves are toxic.  When we bought out home in Connecticut, you can imagine how thrilled I was that the previous owners had planted several rhubarb plants.  Our first spring-time harvest gave me so much rhubarb that even after several pies and a couple dozen jars of jelly, I was still able to freeze several bags for winter when I had a craving for it.

Strawberry~Rhubarb Lattice Pie
Pie dough for a double crust
4 cups fresh rhubarb, washed and cut into 1/2-inch pieces
2 cups fresh strawberries, washed, hulled, and sliced
1 1/2 cups granulated sugar
3 T. Instant Clear Jel (or Cornstarch or 5T all-purpose flour)

1/2 tsp. ground cardamon
1/2 tsp. freshly ground nutmeg
1/2 tsp. Tahitian ground vanilla bean (or 1 vanilla bean split and scraped)

 Pinch of Kosher salt
2 T unsalted butter


Preheat oven to 400F-degrees.  Remove 2 discs of chilled pie dough from refrigerator.  Roll out one disc and place in a 9-inch pie dish.

Roll out second disc and using a pastry wheel cut 1-inch strips.  Form the lattice on a piece of parchment-lined baking sheet.

Return the pie dish to the refrigerator to chill and place the baking sheet, with the lattice, in the freezer.


Wash and cut up the rhubarb and strawberries.

Add all the ingredients to the bowl and stir gently to combine, making sure you coat all the fruit.

Remove pie dish from refrigerator and spoon the fruit mixture into it.  Dot with the butter.

Remove the lattice top from the freezer.  Pick up the parchment sheet, turn it upside down and lay the lattice top over the fruit.  Remove the parchment.

Pinch up around the edges to seal, adding a decorative edge.  Brush the entire surface of the dough with some heavy cream or half & half.  Sprinkle with Turbinado sugar.

Place pie dish back on the baking sheet with parchment paper under it.  Bake in the preheated oven for 15 minutes, then, lower the temperature to 350F-degrees and continue baking 35 to 45 minutes until golden brown and the juices are flowing.

Remove from the oven and allow to cool completely before serving...if you can wait.  I could only wait about 30 minutes before I cut into the pie and scooped up some strawberry ice cream to accompany it.


Today, has been a difficult day; missing my mother, my grandmother, and my daughter, Kelly.  I wanted to bake so I could share with all of you some memories that bring back some happy times.  Wishing all of the beautiful mothers, in this blogging community, a Happy Mother's Day. Enjoy!
  

Lemon Velvet Cake with Rhubarb/Raspberry Compote

Rhubarb is one of my favorite fruits. My Grandma Gladys introduced me to it, making pies and cobblers for us.  Most times it was paired with strawberries, but as I found to be true...it's good just by itself.

Rhubarb is a herbaceous perennial plant grown from rhizomes.   The celery-like stalks have a strong tart taste so it's best cooked with a little sugar added.  I was lucky enough to have three large plants in our garden in Connecticut, along with a great patch of asparagus.  One year, I harvested so much from those three plants that I was able to freeze about 10 quarts for later use and make a couple of dozen jars of Rhubarb Jelly, on top of the rhubarb/strawberry pies and breads that I made one season.  I've tried to grow it here in the Pacific Northwest, but we just don't get enough sun or maybe it's just too wet.  Anyway, I buy it in the farmer's market and appreciate the fact I can get it fresh.

The lemon velvet cake has a wonderful crumb to it and the tartness pairs well with the compote, not to mention it would be great on it's own.  The bright yellow color speaks of Spring and all the newness the season brings.  Yesterday, I watched a mama deer and two fawns romping in the grass and it brought back memories of our home in Connecticut.  We had five acres, with a pond, and watching the wildlife that came to our home was breathtaking.  This is life...and appreciating it with my baking.

Lemon Velvet Cake
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
4 large eggs
Zest of two lemons
6 T lemon juice (squeeze both lemons, reserve the remaining juice for the glaze)
2 1/4 cups Queen Guinevere Cake Flour 
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Preheat oven to 350F-degrees.  Spray an 8-cup Bundt pan or a 9-inch round or square pan with a non-stick baking spray.  Set aside.

In the Kitchen Aid, using the paddle attachment, cream the butter completely.  Add the sugar and beat until fluffy.  Add the eggs, one at a time, beating well after each addition.  Add the zest and lemon juice and mix well.  Note...at this point the batter will appear "curdled."

Measure the flour and mix with the baking powder, soda, and salt.  Add to the batter and beat for 3 minutes until thoroughly combined.  Spoon batter into the Bundt pan. 

Bake in the preheated oven for 35-40 minutes.  Test with a skewer to make sure it's done.  Allow to cool 5 minutes, then invert onto a serving plate.

For the Glaze:
Mix 1 cup confectioners' sugar with the reserved juice.  Add 1 tsp. light Karo syrup and mix well.  Pour over warm cake.

While the cake cools, prepare the Rhubarb~Raspberry Compote.
1 pint fresh raspberries, washed and dried
6-7 stalks of rhubarb, washed, ends trimmed, and cut into 1/2-inch pieces
1/2 to 3/4 cups granulated sugar
3 T water
1 T cornstarch
1/4 tsp. cardamon


Prepare fruit.  Place fruit and water into a 3-quart sauce pan with a lid and place over medium heat.  Heat 3-5 minutes.  Remove lid and stir.  Mix the cornstarch with the sugar (I used 1/2 cup) and add to the fruit.  Stir until slightly thickened.  Turn off heat.  


Transfer fruit to a serving dish and serve warm or cool over the cake.

Rhubarb is probably one of those fruits that you either love or dislike.  I'm happy to say I LOVE IT.  Enjoy!