By Memphis Wood Fire Grills
Photograph courtesy of Memphis Wood Fire Grills
April is here and rhubarb is in season! There’s something special about how rhubarb and spring go so well together, so pick some from your garden and start cooking!
Peaking in the spring and typically lasting only until early June, rhubarb is a treat you’ll want to enjoy before it’s gone. Although tart on its own, sweetened rhubarb is the main feature for many delicious desserts, from jams and compotes to pies, tarts, cakes, cookies, and more. While the red stalks have a stronger, sweeter and more robust flavor than the green, both make delightful dishes with extraordinary flavor!
Grandma’s Rhubarb Crunch is a savory and decadent treat that you can add to your Easter table with little effort. For the best texture and amazing wood fire flavor, we suggest cooking it on one of our award-winning pellet grills.
Serve it warm, topped with whipped cream or ice cream, or chilled - you can’t go wrong with either because it simply tastes too good.
1 C brown sugar
1 C flour
1 C oatmeal
½ tsp salt
½ C butter, melted
4 C raw rhubarb, finely chopped
1 C white sugar
2 Tbsp cornstarch
1 C cold water
1 tsp vanilla
Preheat Memphis Grill to 350 degrees F.
Mix brown sugar, flour, oatmeal, salt and butter together.
Put half this mixture into a 9 x 12 inch pan.
Cover with rhubarb.
Combine white sugar, cornstarch, cold water and vanilla in a pot and warm until it becomes clear.
Pour this mixture over the rhubarb, then cover with the other half of your brown sugar/flour/oatmeal mixture.
Christmas is a special time at Biltmore, in Asheville, N.C, and has been ever since George Vanderbilt welcomed his first guests to his new home, Biltmore House, in 1895. That year started a tradition that Biltmore’s guests enjoy today.
To learn more click here for an interesting article.
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