Apple Rhubarb Slump

We are having an absolutely beautiful spring season and everything is green and lovely. The garden is all planted and the vegetables seem to be coming along nicely. The front beds have tomatoes, eggplant, and peppers, and we are attempting okra this year too. We will see how it handles the intense summer heat yet to come. The raspberry and currant bushes, as well as the red gooseberry, are loaded with fruit. The figs survived the extremely cold winter and have fruit on them, but maybe not quite as much as last year. The back south beds are planted with garlic, fava beans, peas, zucchini, chard, cardoons, and basil. The chives are blossoming. The north beds have green beans, broccoli rabe, cucuzza, and Savoy cabbage along with beets, carrots, turnips, and leeks. The west beds are blossoming with our experimental blueberries, tarragon, rosemary, thyme, and fennel, along with tons of rhubarb that must be picked every few days. We love rhubarb and are always looking for new and interesting flavor combinations. A few years ago, while I was home in Princeton, I came across a small but terrific book called The Food Lover’s Guide to New Jersey by Peter Genovese. In addition to tips on where to shop, great restaurants, and local farms, it contains about 25 recipes using local products, one of which is called Apple Rhubarb Slump (slump is another word for cobbler). It originally came from Terhune Orchards in Princeton/Lawrenceville, New Jersey where I often went for hayrides as child. I generally like to pair rhubarb with berries, but the apples add a gentle sweet note that is delicate and delicious. I have added more spices to the original recipe. It can easily be made dairy free using almond or rice milk and margarine.

Apple Rhubarb Slump
Fruit Filling
5 c. peeled and chopped apples (3 large apples)
2 c. chopped rhubarb
3/4 c. sugar
1 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1/4 tsp. grated lemon zest
pinch of kosher salt

Topping
1 c. flour
1-1/2 tsp. baking powder
pinch of kosher salt
pinch of cinnamon
1/4 c. sugar
3 Tbsp. butter or dairy-free margarine, melted
1/2-2/3 c. milk
1 Tbsp. vanilla extract

Preheat oven to 400 degrees. Grease a 2-quart baking dish. For the Fruit Filling: Place the ingredients in a sauté pan and cook on medium heat, stirring occasionally for 10 minutes to soften the fruit until the apples are fork tender. Pour filling into prepared pan. For the Topping: In a medium bowl sift flour, baking powder, salt, and cinnamon. Add sugar to the sifted ingredients. Stir in butter and milk. Add vanilla. Stir until batter comes together. Spoon batter onto fruit. Bake for 20-25 minutes until topping is golden and fruit is bubbling. Serves 6-8.

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This entry was posted in Dairy-free, Desserts, Fruit. Bookmark the permalink.

2 Responses to Apple Rhubarb Slump

  1. Greg Larson says:

    We also have enjoyed a bumper crop of rhubarb this spring, so we’ve been open to trying new recipes using this somewhat tricky flavor. We used the apples we had on hand: a granny smith, two delicious, and a fuji. We also put it into individual ramekins. It was wonderful! Wouldn’t change a thing!

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