Almost rhubarb crumble
There are a lot of rhubarb recipes on other foodblog sites at the moment, all from the northern hemisphere, which surprised me as I've always thought of rhubarb as a winter thing. My mum would make stewed apple and rhubarb on cold winter days, and rhubarb crumble is definitely an Australian winter dish.
I was thinking of making a rhubarb tart for the last SHF, but confused myself so about when I could get it here. Cookbooks from the UK and USA often mention how briefly rhubarb is in season. So I turned to Stephanie Alexander's 'Cook's Companion' as I always do when looking for information on an ingredient and discovered that Australia doesn't have a rhubarb season; it is available all year-round! Moreover Australian rhubarb is always pink, tender and non-stringy. Fantastic news!
So, this stewed rhubarb is the product of using up the bunch sitting in the fridge that wasn't used for my tart. I had imagined I'd need to place the rhubarb in the oven and bake it for a long time, but Stephanie recommended her much quicker method to make a puree.
All you do it chop it into 3cm slices, place in a heavy pot with a lid, strew with a generous sprinkling of sugar (I used 100g) and a few spoonfuls of water. So much liquid comes out of rhubarb that extra liquid is unnecessary. Cover and cook it at a medium-high heat for about 5-7 minutes, and give it a stir to mix. It should be nearly ready. Cook for a few more minutes, and the puree will be done.
To my rhubarb I added a few bruised cardamom pods and some rosewater, which gave it a more exotic flavour. I also added a little lemon juice at the end, because I don't like things too sweet.
Rhubarb puree - perfect in a crumble, but also pretty darn good with some yoghurt and a handful of home-made granola.