Executive Chef Jaime MacDonald and our expert culinary team wow guests at the Convention Center everyday with unique flavors and exciting recipes, from creative hors d’oeuvres to savory entrees and scrumptious desserts. To get a taste of our culinary excellence at home, we invite you to try our recipe for rhubarb crumble -- a sweat treat for the last days of summer.
Rhubarb stems typically are a crimson color and usually are sweetened with strawberries or apples when used for tarts, pies or crumbles. We recommend that you serve it a la mode with a rich, vanilla bean ice cream. This extraordinary dessert, which generously serves 10, is sure to please you and your guests.
Rhubarb crumble is just one of the many innovative and delicious dishes we serve at the Greater Fort Lauderdale/Broward County Convention Center. Our high standards are unparalleled for creative food and beverage. With great food as a showpiece, every event is sure to be an impressive success.
Rhubarb Crumble
1½ cup Butter (cold)
½ cup Sugar
2¾ cups Flour
4 cups Chopped rhubarb (frozen)
3 cups Chopped Granny Smith apple (peeled and cored)
2 cups Brown sugar
1 cup Orange juice
3/4 cup Oatmeal
½ tsp Ground cinnamon
¼ tsp Kosher salt
Cream 1 cup cold butter and ½ cup sugar. Add 2 cups flour. Mix until just incorporated. Press into baking dish up to the rim. Bake at 300 degrees for 30 minutes. Mix rhubarb, apples, 1 cup brown sugar, and orange juice; pour into cooked shortbread crust. Using your fingertips, knead together ½ cup butter (diced small), 1 cup brown sugar, ¾ cup flour, oatmeal, cinnamon and salt; sprinkle on top of filling. Bake for 15 to 20 minutes at 375 degrees or until top is browned. Serve with vanilla bean ice cream. Enjoy!
This article was previously published at the www.ftlauderdalecc.com blog.
No comments:
Post a Comment