Right after I hit “publish” on this post, I will be heading over to Plummer Park Farmers Market in West Hollywood to grab some gorgeous stalks of rhubarb and a basket of Harry’s Berries to reprise my sister’s Rhubarb Grunt for dinner tonight for my inlaws. A grunt is much like a cobbler, topped with a scone like batter made with cake flour, sugar, salt and whipped cream. Rhubarb is in prime season right now, and I love the tartness of it—but if you want to add a little sweetness, my sister suggests chopping up a few ripe strawberries and tossing in with the rhubarb.
Rhubarb Grunt
Adapted from How to be a Domestic Goddess, by Nigella Lawson, who in turn adapted from a recipe by Marion Cunningham in The San Francisco Chronicle Cookbook
for the filling:
1 1/2 lbs fresh rhubarb cut into 1-inch pieces
3/4 to 1 cup sugar, depending on preference (and sourness of fruit)
1 pint of ripe strawberries, halved and hulled (optional)
scant 4 tablespoons unsalted butter, cut into small pieces, plus more for greasing dish
for the topping:
1 cup cake flour
3 tablespoons sugar
1/2 teaspoon salt
1 cup, plus 2 tablespoons heavy cream, whipped
Grease an 8 x 12-inch ovenproof dish. Preheat oven to 375 degrees. Put in a baking sheet to catch any bubbling/dripping from grunt.
Spread chopped rhubarb over the bottom of dish, sprinkle with sugar, coating evenly, and dot with butter. For topping, sift together flour, sugar and salt into a mixing bowl. Gently stir in whipped cream, making a sticky dough. Spread mixture over fruit in handfuls, covering the top evenly. Bake for 45 minutes, or until fruit is bubbling—it’s easiest to judge this if you’re using a Pyrex dish—and the top is golden.
Serve with vanilla ice cream.
