Becky (the awesome teacher) served the crumble with Snoqualmie ginger ice cream. Normally I'd be a purist and go with vanilla for a crumble, but the ginger ice cream was a perfect pairing.
|My new favorite brand of ice cream. Every flavor is incredible!|
I will be honest and say that rhubarb bars are still my all time favorite rhubarb dessert, but this was not only delicious but really unique with the ginger, citrus and star anise. And the crust was over the top. Some day I may try a hybrid of my two recipes using this crust!
Rhubarb Star Anise Crumble
Recipe from Becky Selengut adapted from a recipe developed by Jeanette Smith
2 pounds rhubarb, washed and chopped into 1-inch chunks
3-4 pieces whole star anise
1 1/4 cups sugar
1-inch chunk fresh ginger, peeled
Zest and juice of 1 orange
Pinch of salt
3/4 cup raw almonds, divided
2 tablespoons sugar
1 1/2 cups all-purpose flour
1/2 cup sugar, plus 2 tablespoons
1 1/2 tablespoons baking powder (yes, tablespoons!)
1 1/2 teaspoons baking soda
1/4 teaspoon salt
5 tablespoons cold butter, cut into chunks
3/4 cup buttermilk
Preheat oven to 375 degrees F.
Place all filling ingredients in a large saucepan over moderate heat. Simmer until rhubarb is soft and mixture is fairly thick, about 20 minutes. When cooked, remove star anise and ginger chunks. Lightly butter eight 6-ounce ramekins and divide the rhubarb evenly.
For the topping, lightly toast 1/4 cup of the almonds in 350 degree oven for 10 minutes. Pulse in the food processor with 2 tablespoons sugar and a pinch of salt until coarsely chopped. Set aside.
Grind the remaining 1/2 cup almonds in the food processor until fine. Mix flour, 1/2 cup sugar, baking powder, baking soda and salt together in a food processor with almonds. Place butter chunks over flour mixture and pulse until coarsely combine (about 30 pulses). Put in a medium bowl and gently stir in the buttermilk until just combined. Divide the dough and drop over the rhubarb filling to cover.
Sprinkle toasted almond mixture over the top. Place on cookie sheet and bake 20-25 minutes until bubbly and topping is browned.
|Murray directing the photo shoot|