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Thread: Rhubarb Crunch

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    Rhubarb Crunch

    Neighbour gave me some rhubarb, so this is what I'm gonna make. (Eat your heart out, Norton.) This is close to Granma's recipe (I can't be bothered typing it all).
    • 1 cup rolled oats
    • 1/2 cup all-purpose flour
    • 1 cup brown sugar
    • 1/2 cup butter
    • 3 cups rhubarb, cut in 3/4 inch pieces
    • 1 tablespoon flour (I use corn starch/tapioca)
    • 1/2 cup sugar
    • 1 teaspoon cinnamon
    • 1/8 teaspoon salt
    • 1 tablespoon water
    Combine oats, 1/2 cup flour, and brown sugar. Cut in butter until mixture is crumbly. Place half of the mixture in a greased 8-inch pan. In a separate bowl, toss rhubarb with 1 tablespoon flour, 1/2 cup sugar, 1 teaspoon cinnamon, salt, and water. Spoon over first crumb layer in baking pan. Top with remaining crumbs. Bake at 350 for 35 to 45 minutes, until rhubarb is tender and topping is browned. Serve rhubarb crunch warm, cut into squares and topped with vanilla ice cream or sweetened whipped cream. Serves 6.


    Last edited by Jet Gorgon; 09-05-2009 at 06:28 AM. Reason: flour amendment

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    Hansum Man! panama hat's Avatar
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    I really can't sand your attitude on most anything . . . but this looks simply excellent, thank you. Have you tried baking it, does it turn out as directed?

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    Damn! I love rhubarb!
    Bet you know that we can't get it in Thailand, didn't you?
    Subtle torture.

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    Hansum Man! panama hat's Avatar
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    Malaysia can!!! But it isn't the same . . .

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    ^^ Tillers, some of the farang shops import it, and I think you can get preserves...I will munch away in your honour. I am missing the ice cream tho. Can you bring some over?

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    Anything Rhubarb with cream, ice cram or in a shortbread crust I will propose tomorrow!

    Your fooking teasing us again Jetty and the mere fact PH is being civil leaves me with a ....................................

    I have to tske this one to bed and think it over!

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    ^ Awww. I'll do a shortbread crust on apple next. You can get that in Thailand, no? I gave half the pan to my neighbours coz I don't like sweets so much. Fill that craving one time and it's enough for me. (I did eat your portion tho )

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    Apples ain't rhubarb.

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    ^ Whiner. (I must admit that your av is the only one I always watch, Tillers. It makes me laugh. So, I'm gonna red ya for fekin up my concentration.)

    This is exactly like the sh*t that my neighbour grows!!!!!!!!!!!


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    Jet, are the green bits poisonous ?

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    ^ Yes.

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    I absolutley love Rhubarb Jetty and have never seen it on sale in the markets in Thailand.

    Wouldn't matter anyway as I have no idea how to cook it but thanks for your recipe and I will let you off for eating my portion (I would of as well as it looks delicious).

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    Quote Originally Posted by Loy Toy
    Wouldn't matter anyway as I have no idea how to cook it
    Put it in a pie or about anything you want or just simmer it with sugar, make like you would apple sauce.
    And put on some thick cream and eat it, shit we had it growing all over the place in my home town cause the water table years ago was only down a couple feet anywhere in the valley.

    And where you get this "is the green part poison" shit?

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    The leaves contain oxalic acid so they say, leaves can be boiled and the diluted juice used as an insect killer. also for killing panty rabbits BG

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    ^ Thanks. Didn't know the details, just that Mom always said it was poisonous. And you always trust Mom about sh*t like that.
    I remember on Samui, one of the English meat pie makers had imported rhubarb -- Big Joe's maybe? Think it was canned (glass jars), so there is hope for you Thai dwellers! If I could find a good canning recipe and a means of shipping to BKK that is reasonably priced, I would make some for you all. Or maybe frozen? I'd just need to find a fresh salmon/lobster processor that ships to BKK.

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    I didn't know they were anything wrong with the leaves, cept nothing there to eat so never thought about it but they were thrown in the chicken pen and they ate em I guess.
    Nothing to canning it, Grandma just hot packed it with some sugar and she made stuff with it in winter, sometimes just put in a bowl and some thick cream from the bowl that was on the table every meal, and eat it.

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    MMMM! Would that survive an air mail shipment Ms Jet?


    Quote Originally Posted by Jet Gorgon View Post
    Neighbour gave me some rhubarb, so this is what I'm gonna make. (Eat your heart out, Norton.) This is close to Granma's recipe (I can't be bothered typing it all).
    • 1 cup rolled oats
    • 1/2 cup all-purpose flour
    • 1 cup brown sugar
    • 1/2 cup butter
    • 3 cups rhubarb, cut in 3/4 inch pieces
    • 1 tablespoon flour (I use corn starch/tapioca)
    • 1/2 cup sugar
    • 1 teaspoon cinnamon
    • 1/8 teaspoon salt
    • 1 tablespoon water
    Combine oats, 1/2 cup flour, and brown sugar. Cut in butter until mixture is crumbly. Place half of the mixture in a greased 8-inch pan. In a separate bowl, toss rhubarb with 1 tablespoon flour, 1/2 cup sugar, 1 teaspoon cinnamon, salt, and water. Spoon over first crumb layer in baking pan. Top with remaining crumbs. Bake at 350 for 35 to 45 minutes, until rhubarb is tender and topping is browned. Serve rhubarb crunch warm, cut into squares and topped with vanilla ice cream or sweetened whipped cream. Serves 6.



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    ^ Chilled in a cooler oughta be fine. What's VCR-BKK, 10 hours or so? Dunno if they have a direct flight.

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    No, Don't, and to get here was either Taipei or HK overnite to make connections, at least used to be and it is 15 hrs to Taipei and 4 more to BKK,, something like that ,close tho.

    Quote Originally Posted by Jet Gorgon
    What's VCR-BKK, 10 hours or so?

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    ^ I hated that flight via Taipei. Ugliest airport in the world. HK was OK, but Seoul was pretty bad, too. Maybe direct from Seattle?

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    Thats bittersweet for us Thai residents- I love rhubarb crumble, wish you could get it here. Look forward to the apple crumble recipe Jet!

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    ^ OK. I think crumble has a pastry like top?
    Last edited by Jet Gorgon; 12-05-2009 at 01:40 AM.

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    This is one food that I would like to have again once I get back stateside. I remember it from when I was young. Seems common but hard to find at the same time. I remember my grandmother grew it in her yard when I was a kid.

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    Will I be wasting time bringing some Rhubarb root out as requested by the sister in law? she is in Roi et gets quite cold there, but cold enough for a dormant season? or is it the insects will kill the plant the reason it is not grown in Thailand.

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    Hell give it a shot, might work.
    I would love to have some, might have to grow it up around CR or maybe at Khao Kho.

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