Rhubarb Jumble
Not a pie, not a cobbler, not a grunt, not a crisp…it’s a Jumble!
I love this dessert. I created it on the fly yesterday and it turned out perfect. The crust is sweet 
and crunchy on the outside…almost like a sugar cookie, and sturdy and resistant to sogginess on the bottom. It was quick, easy, and full of great fruit. I used the rhubarb from my CSA box, some frozen blueberries that I had put aside last summer, and 3 little pink lady apples because I buy those for Dexter’s lunches. I think any pie-type of fruit would work well with this crust….mmmm cherries!
Vanessa’s Rhubarb Jumble
wildly adapted from Jeffrey Alford and Nami Duguid’s book Homebaking
Crust
3 cups unbleached flour
1/2 cup sugar
6 ounces cold butter, diced
3 egg yolks
3 tablespoons plain yogurt
1 teaspoon vanilla
3 tablespoon cold water
Put the flour and sugar in your mixer bowl. Add the diced butter and mix until coarsely combined. Stir the vanilla, yogurt, and egg yolks together and add to the flour mixture. Mix until combined and then flick in cold water as needed to make a soft but manageable dough (not sticky)…it should easily clear the sides of the mixer bowl. Turn it out onto a piece of saran wrap, flatten it into a 6 inch disc and wrap it up. Put it in the refrigerator for 30 minutes minimum.
Preheat the oven to 350.
Fruit
8 trimmed stalks of rhubarb, sliced into 1/2″ pieces
2 cups blueberries
1-3 apples, depending on size, peeled and diced 1/2″
1/2 cup sugar
Combine the fruit and sugar until mixed well. Butter a large baking dish. Cut the chilled dough in half and evenly press one halve of it into the baking dish. Add the fruit. Take the remaining dough and tear it into little bits and spread it evenly across the surface of the fruit.
Bake for 60 minutes or until the top is golden brown.
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5 Responses to “Rhubarb Jumble”
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Yum! Love the idea of blueberries.
I got that book as a gift this Fall and STILL haven’t tried it out! Looks tasty! Why don’t I get the Spring Share?? Can’t wait for the standard shares to begin! Happy baking!
Erin, it was so tasty…I want more.
MadLisa, who do you get your CSA from?
Hi Vanessa,
I thought I mentioned it a while ago, but like you, I am a VV site host! 4th year member. I’m also on the Slow Food leadership team, so maybe we’ll see each other at a SF event or out on the farm. Were you at the 99° in the shade corn boil last year?!?
[...] Has someone declared this national rhubarb month? It seems that every other blog post I read these days boasts another mouth-watering creation with rhubarb, usually twinned with its classic partner, strawberries. So what could I do but join the club? Picking my poison, so to speak, was the biggest challenge. I hemmed and hawed over rhubarb and white chocolate cupcakes, rhubarb oatmeal bread, rhubarb and quince compote with strawberries and apple granite, and rhubarb jumble before finally deciding upon Smitten Kitchen’s easy-as-can-be strawberry-rhubarb crumble. [...]