I wait all winter long for the rhubarb to pop up, signaling spring has arrived. Then, way too fast, the precious plants are bolting and done for the season. In a panic I pick all the rhubarb from my dad’s garden to bake it and freeze the stalks for a treat later in the year. My dad delivered rhubarb this weekend, on the same day I received Sarah Copeland’s dreamy new book, Every Day is Saturday. Her recipes are simple enough for Tuesday dinner, but festive enough to serve at a weekend party. I went immediately for the Rhubarb Berry Crumble, because it is one of my most treasured desserts. In fact, if I had to pick ONE favorite dessert, I would say anything rhubarb and baked into a crumble is always a winner. Sarah’s version is just the right amount of sweet, to take the edge off the puckery pink vegetable, but still tart enough to be true to rhubarb’s best quality. Her crumble is buttery and rich, which is a perfectly balanced partnership with the filling. My only issue with the recipe is that it wasn’t large enough to have leftovers for breakfast. Luckily, she gives instructions for making a bigger batch, so you can have it for dessert or breakfast or both!
I made a batch of vanilla ice cream and swirled some raspberry jam into it for the top. Whipped cream or just a drizzle of cream would work beautifully as well. You can watch me make this Rhubarb Berry Crumble in my instagram video and recipe below.
Rhubarb Berry Crumble
by Sarah Copeland from Every Day is Saturday!
Rhubarb Raspberry Crumble as seen in Every Day is Saturday– the only thing I changed, which you’ll notice in my Rhubarb Berry Crumble video is that I added some strawberries, because I didn’t have quite enough raspberries. – For those who saw the recipe and now it’s gone, you are not imagining things…it turns out the crumble recipe Sarah shared on her website was promised to a magazine, so she had to take down the recipe until it goes to print – the anticipation makes it even more desirable. Here is a strawberry rhubarb crisp I posted 8 years ago, which is not exactly the same as Sarah’s but a very close crispy cousin. Now you can make both!
Vanilla Ice Cream with Raspberry Jam – You can swirl store bought jam into your favorite store bought ice cream or MAKE YOUR OWN!
12 ounces raspberries
1/3 cup sugar
1 teaspoon lemon juice
To make the raspberry quick jam:
Place the raspberries, sugar and lemon juice into a pan and use a fork to break up the raspberries just enough to produce a bit of juice. Simmer over a medium/low heat for about 30 minutes, stirring often. The jam will cling to the spoon when it is done. Allow to cool before using.
Thank you to Sarah Copeland and Chronicle Books for sending me a copy of Every Day is Saturday!