Here & Now resident chef Kathy Gunst joins host Robin Young to celebrate spring with a rhubarb cake, a strawberry-rhubarb crumble and a caramelized maple-rhubarb soda.
Rhubarb and strawberries are good friends: the sweet, the sour, the pink, the red. Here they are combined in a simple mixture, topped with a granola, brown sugar, spices and butter topping and baked just before serving. The crumble is great for breakfast, dessert or a treat any time of day.
Serves 4 to 6.
The Crumble Topping
If you could take the essence of spring and turn it into a cool, refreshing drink, it would taste just like this.
Make a simple caramel — let sugar cook and turn to liquid — stir in some maple syrup and water and simmer. Add chopped fresh rhubarb and cook a few minutes and strain. Add the caramelized rhubarb syrup to soda water with a few slices of strawberries. If you want to get fancy you could add a tablespoon of cider vinegar to make a shrub. Or, for spring parties, add tequila or white or dark rum to the soda water and syrup.
Makes 1 1/4 cups.
The recipe for this simple, utterly delicious cake comes from my dear friend Rebecca Schultze. It can be made from start to finish in about 1 1/2 hours.
Serve with 2 cups strawberries sliced and macerated with 1/2 cup sugar; let sit at least 30 minutes or overnight. Makes 8 servings.
This article was originally published on WBUR.org.
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