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Last spring, my neighbor, bless her heart, gifted me a HUGE bag of rhubarb from her garden. I mean, it was practically overflowing! Now, I love a good rhubarb crumble as much as the next person, but I wanted something a bit... elevated, you know? Something that would really sing of spring, but with a touch of grown-up sophistication. So, after experimenting in the kitchen for an afternoon, dodging my cat Mittens as she tried to snag fallen crumbs (she's a menace, I tell ya!), the Rhubarb Walnut Brandy Bliss was born. I gotta say, I was pretty chuffed with the result.
What makes this dessert so special? It’s the interplay of flavors and textures. The tartness of the rhubarb is beautifully balanced by the sweetness of the brown sugar and the richness of the brandy sauce. The walnuts add a delightful crunch, making each mouthful a multi-sensory experience. It is not hard to make also, which is a huge plus in my book. I’ve even made it when I’m feeling under the weather - a testament to how simple it truly is! I think this is going to be one of your favorits!
Required Equipments
- 9x13 inch baking dish
- Large mixing bowl
- Pastry blender
- Saucepan
- Whisk
- Measuring cups and spoons
Rhubarb Walnut Brandy Bliss: Frequently Asked Questions
Rhubarb Walnut Brandy Bliss
This Rhubarb Walnut Brandy Bliss recipe delivers a delightful combination of tart rhubarb, crunchy walnuts, and a luscious brandy sauce. It’s an easy dessert that brings comfort and warmth with every bite, perfect for a cozy evening.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. This prevents sticking and ensures even baking. Trust me, nobody wants a stuck-on dessert!
- Prepare the rhubarb: Wash and trim 4 cups of rhubarb, cutting it into 1-inch pieces. I like to use a mix of red and green stalks for a pretty presentation. Don't skimp on washing it, you don't want gritty rhubarb.
- Combine dry ingredients: In a large bowl, mix together 1 ½ cups all-purpose flour, 1 ½ cups packed brown sugar, 1 teaspoon ground cinnamon, and ¼ teaspoon salt. Whisk well to break up any clumps. Clumpy flour is the enemy of good desserts!
- Add butter: Cut in ¾ cup (1 ½ sticks) of cold unsalted butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The colder the butter, the better the crumble. I sometimes even freeze it for 10 minutes before using.
- Incorporate walnuts: Stir in 1 cup of chopped walnuts. These add a lovely nutty flavor and texture. You could toast them lightly beforehand if you're feeling fancy.
- Layer the rhubarb: Spread the rhubarb pieces evenly into the prepared baking dish. Arrange them nicely; presentation matters!
- Sprinkle crumble topping: Sprinkle the crumble topping evenly over the rhubarb. Make sure every piece of rhubarb is covered in that sweet, buttery goodness.
- Bake: Bake for 35-40 minutes, or until the topping is golden brown and the rhubarb is tender. Keep an eye on it; ovens can be temperamental.
- Prepare the brandy sauce (while baking): In a saucepan, melt ½ cup (1 stick) of unsalted butter over medium heat. I use a stainless steel pan for even heating.
- Add sugar and cream: Stir in ¾ cup granulated sugar and ½ cup heavy cream. Whisk constantly to prevent scorching. Nobody likes burnt sugar!
- Simmer: Bring the mixture to a simmer, stirring constantly, until the sugar is dissolved and the sauce is smooth. This usually takes about 3-5 minutes. Patience is key here.
- Incorporate brandy: Remove from heat and stir in 2 tablespoons of brandy extract. Be careful not to add too much; you want a hint of brandy, not a boozy blast.
- Cool slightly: Let the sauce cool slightly before serving. This allows it to thicken just a tad.
- Serve: Spoon the warm Rhubarb Walnut Brandy Bliss into bowls and drizzle generously with the brandy sauce. A scoop of vanilla ice cream or a dollop of whipped cream is a perfect accompaniment. Enjoy! This is the best part.
📝 Notes
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- Toast the walnuts before adding them to the crumble for enhanced flavor.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
🍎 Nutrition
Calories: 450 kcal
Protein: 5 g
Fat: 22 g
Carbohydrates: 60 g
Fiber: 3 g
Calcium: 50 mg
