Project Cookbook: Rhubarb Star Anise Crumble

As I mentioned in my rhubarb thyme jam post, I came away from my most recent PCC cooking class raring to go and made this dessert immediately...which was back in June! So yeah, I'm a big blog post slacker and I hesitated to share this now since it's so late in the season, but my rhubarb is still growing. And Megan just did a post for a Rhubarb Gin Fizz (which means rhubarb posts are still in vogue). And if you don't have fresh rhubarb, you can tuck this away for next spring or use seasonal fruit such as fresh peaches or wild blackberries instead. The best part of this recipe is really the "crumble" anyway!

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! 

Becky mentioned in our class that the raw dough tastes just as good as the final cooked, dessert. She wasn't kidding. It was seriously addicting and because it had no raw eggs in it (not that that's ever stopped me before) I felt just fine eating several snitches of the dough.

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

Filling:
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

Topping:
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.

Serves 8. 

Murray directing the photo shoot

Recipe #7 from Project Cookbook: My 2012 New Year’s Resolution to cook at least one recipe from every cookbook I own.

Project Cookbook: Rhubarb-Thyme Jam with Goat Cheese

My aunt Paula and I took another cooking class from Becky Selengut at PCC. The theme of this class was Fisherman's Spring and we started out with this rhubarb jam as an appetizer paired with a selection of goat cheeses and homemade black pepper and fennel breadsticks. We ended the meal with a rhubarb star anise crumble (my next post). Everything in between was amazing!

Our class was on a Friday night and I made the jam on Saturday because we had friends coming for dinner and the crumble on Sunday to bring to a BBQ. Both recipes were that good and easy that I couldn't wait to make them. The other recipe that made a huge impression on me was scallops with tarragon beurre blanc, which I'll be making soon for a date night at home!

Just like last time, Becky rocked. She's a very knowledgeable, funny and delicious chef with a cool background. Some day I'd like to take advantage of her private chef services. And because I came home with a packet of recipes that will join my cookbooks on my cookbook shelf, this counts as part of my challenge.

Rhubarb-Thyme Jam
Recipe from Becky Selengut

Makes about 1 1/2 cups jam
Preparation time: 15 minutes
Cooking time: 30 minutes

3 cups rhubarb, medium dice (from about 3 large stalks)
1 tablespoon grated ginger
1 stick cinnamon (I didn't have a stick so I just put in a few shakes of cinnamon)
1 tablespoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/3 cup Champagne vinegar
1/4 cup honey
1 teaspoon lemon zest

Put all ingredients into a saucepan. Bring to a boil and reduce to a simmer and cook, stirring often, for about 30 minutes until thickened. Remove cinnamon stick and cool jam in refrigerator until ready to serve.

It will keep for 4 weeks in the fridge or for a long, long time in the freezer!

Serve with a selection of local goat cheeses (we just used a Kirkland Signature goat log) and crackers or homemade breadsticks.

Pairs well with Chateau St. Michelle's Eroica Riesling.

Recipe #6 from Project Cookbook: My 2012 New Year’s Resolution to cook at least one recipe from every cookbook I own.