This recipe is the first time I ever cooked with rhubarb. We were at the farmer's market and I really wanted to try something I'd never had, and being early spring, there wasn't much available. I was a little skeptical that rhubarb would even taste good, but figured that some variation on rhubarb pie would probably work out.
Rhubarb Strawberry Crunch
Comments & Modifications:
- I think I followed this one pretty closely. Freaky.
- However, if I make this again, I'll cut back significantly on both the sugar and the flour that gets stirred into the fruit. The flour caused it to feel a bit gluey, and the fruit itself was not tart enough to contrast with the extremely sweet topping.
- I'd also probably make a half portion, if it's just for Dan and me, since the topping isn't nearly as good the next day.
Verdict: This was a relatively low-risk way to try out rhubarb, what with all the sugar and strawberries and stuff to mask the flavor, haha. It did taste good, but with the modifications above I bet it would be perfect.
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