in the kitchen: brown butter crumble bars with rhubarb and strawberry
My local Whole Foods had rhubarb for the masses last week so I had to snag some. I didn't want to just put it in a pie, because that would be too expected, so I reworked a recipe from Home Baked Comfort and put them in Brown Butter Crumble Bars. (If you get the Ina reference, pat yourself on the back.)
Brown Butter Crumble Bars with Rhubarb and Strawberry
3 stalks of rhubarb
1.5 cups all purpose flour
.5 cup butter
.5 cup sugar
1/2 tsp baking powder
1 pinch of salt
1 pinch of nutmeg
In a small saucepan melt butter. The butter will foam then turn clear and finally start to get brown and smell glorious and nutty. Stir the butter frequently so that it does not burn. Transfer the butter to a bowl (preferably plastic) and place in the freezer for 30 minutes.
Preheat the oven to 375 and butter a baking dish. (I used a 8x8 square, but any other medium Corningware dish would work - or you could double the recipe and use a 9x13 dish.)
Wash then cut the rhubarb into thin slices (about 1/8inch) and place them into small saucepan with about a 1/4 cup of sugar and 1/4 cup water. Cook on low for around 10 min until rhubarb is soft but not falling apart. Strain the rhubarb from the liquid.
In a bowl, whisk together the sugar, baking powder, flour, nutmeg, and salt. Use a pastry cutter or 2 knives to cut in the brown butter and then the egg into the dry ingredients. The mixture will be crumbly. Pat 3/4 of the of the mixture into the bottom of the prepared pan, pressing firmly. Arrange the rhubarb and strawberry slices in a single layer. Crumble the remaining brown butter over the fruit.
Bake until the top is slightly brown and you can see a little color around the edges, around 30 minutes. After the bars cool, cut them into squares and enjoy!