“Life is uncertain… Eat dessert first.” Ernestine Ulmer
But I, when I undress me
Each night, upon my knees
Will ask the Lord to bless me
With a fine dessert please (amended)
I love desserts and, frankly, given the chance I’d eat my dessert first… Some of my fondest memories of my High School days in England revolved around food; especially lunch time desserts in our refectory. I loved all our mealtime desserts; Trifle, Bread Pudding, Mince Pies, Apple Tarts and my absolute favorite – Rhubarb Crumble with Hot Custard. The golden crunchy crumble was served piping hot with large chunks of rhubarb in light syrup; a deep burgundy delight covered with hot, yellow custard the texture of creamy soup.
“I want to have a good body, but not as much as I want dessert.” Jason Love
RECIPE INGREDIENTS & INSTRUCTIONS
FOR RHUBARB MIX:
¼ cup Lemon Juice
¼ cup Sugar
1 teaspoon Vanilla Extract
½ tablespoon melted butter
¼ teaspoon powdered ginger or ½ teaspoon fresh grated ginger
3 ½ cups chopped rhubarb (fresh or frozen* or substitute Granny Smith Apples)
The serving ladies knew me and my friends well, as we would often go back for 2nds and 3rds. We even tried sneaking some out of the refectory which was completely against school policy. Our school had a no-bags-in-the-refectory rule so we always had to think of ingenious ways to sneak food out!
“Stressed spelled backwards is desserts. Coincidence? I think not!” Author Unknown
FOR CRUMBLE MIX:
½ – ¾ cup all-purpose flour
¾ stick cold, sweet butter
¼ cup brown sugar
2 tablespoons granulated sugar
½ teaspoon baking powder
A pinch of salt
I remember pouring a serving into a small plastic container once and wrapping my black wool cardigan around it. As my friends and I left the room, with a jacket tossed over the stash, we were accosted by a hall monitor and made to take the dessert back and empty it in the refectory trash… What a waste! I hope you enjoy this slightly sweet, mildly tart yet delicious dish. Preparation and more information below! 😉
“Seize the moment. Remember all those women on the Titanic who waved off the dessert cart.” Erma Bombeck
Heat oven at 375.
Place chopped rhubarb in a lightly buttered 8-9 inch Pyrex baking dish. Add lemon juice, sugar, vanilla, butter, and ginger to the dish and fold in ingredients with a wooden spatula. Set dish aside.
In a mixing bowl, combine flour and baking powder. Chop cold butter into flour mixture and using your hands, knead/blend the ingredients to form a coarse, loose texture. Add sugars and salt and mix lightly with a fork.
Top rhubarb mixture completely with crumble mix. Place in heated oven and bake at 375 for 40-45 minutes until topping is browned and rhubarb mix bubbling up. Remove from oven and let stand for about 5-10 minutes. Serve hot or warm with hot custard**, whipped cream, or Ice cream. Enjoy!
* If Rhubarb is unavailable, you may substitute Granny Smith Apples for an equally tasty Apple Crumble dish.
** Bird’s Eye Brand- Powdered Custard mix is an easy substitute for making great custard if you choose not to make one from scratch. Here.
Desserts are meant to be enjoyed with friends and family or if desperate; alone. They are called sweets for a reason. Have a bit and Don’t forget to share… What are your thoughts? What dessert foods would you pick? What draws you to desserts? Could you eat them for the rest of your life? Do share! Thank you. 😉
This post was inspired by a prompt from MamaKat’s Writers Workshop: Share a favorite dessert recipe.
Positive Motivation Tip: Food is important to our survival, especially the sweet and satisfying tastes of desserts. Indulge.
PHOTO CREDITS/ATTRIBUTIONS: All Photos Trifle, Rhubarb Trifle, Rhubarb Crumble, Bread Pudding, Blondie w/ Rhubarb & Strawberry, Mince Pie, Rhubarb Pie, via Wikipedia And/Or via Berry Crumble by Remi Longva Flickr
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