CORA'S KITCHEN
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Rhubarb, Apple and Pomegranate Crumble

I can’t believe I just let Medhi make love to me. Well yes I can, that was really the only thing I missed about him. That body, that mouth … I really needed him tonight. But afterward, of course he fell asleep, and of course I couldn’t – as exhausted as I am my mind is racing. So, here I am at the kitchen table, alone with my thoughts, a cup of tea and the remnants of tonight’s dessert – the one part of the meal he would allow me to make. Baking, unlike sex, is not one of his talents …

Rhubarb, Apple and Pomegranate Crumble

4 cups fresh rhubarb, sliced into 1/2 inch pieces (if fresh rhubarb is not available, thawed, frozen rhubarb works just fine)

4 cups tart apples, thinly sliced

1 3/4 cups whole wheat pastry flour (or unbleached white flour)

3/4 cup old-fashioned oatmeal

1/2 cup packed light brown sugar

1 tsp. cinnamon

1/2 cup (1 stick) butter, cut into small pieces

1/2 cup coarsely chopped pecans

1 large egg, lightly beaten

1 cup granulated sugar

finely grated zest of 1 orange

1/3 cup POM Wonderful 100% pomegranate juice

2 tbsp. cornstarch

Preheat the oven to 350.

In a medium bowl, combine flour, oatmeal, brown sugar and cinnamon. Cut in the butter with a pastry blender or your fingers (my preferred method). Add the pecans and egg and mixed until well-combined.

Combine the rhubarb and apple slices, granulated sugar and orange zest in a 3-qt. baking dish. In a small bowl, stir the pomegranate juice into the cornstarch, blending well, then add to the fruit mixture, tossing thoroughly to coat.

Distribute the crumb topping evenly over the fruit. Bake in the center of the oven until golden and bubbling, approx. 1 hour. Allow to cool slightly before serving –  with vanilla ice cream or heavy cream, or just plain is delicious too,

by Susan Sherrill Axelrod
photos by Ted Axelrod

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