Tag Archives: rolled oats
In the previous blog, I wax eloquent about Nora Ephron. So similar are our passions, paths of discovery and almost parallel lives, that I’m left wondering if we were sisters in another incarnation.
Spring is rhubarb season and time for me to bake as many crumbles as is humanly possible — the best way I know to wow guests with its wondrous contrast of taste and texture.
This recipe is in my book Dish using apples (delectably tart Northern Spys are ideal) which you can, of course, substitute. Add cranberries and/or a little lemon juice to them for a tangy touch, if desired.
The topping is cookie-like and adds the perfect caramelized, crunchy crown to the fruit. I can’t claim this is original — I found it in talented pastry chef Regan Daley’s book The Sweet Kitchen.
I use a rectangular 10 x 7-inch ceramic baking dish about 3 inches deep.
You will thank me for this so, in advance, you’re welcome!