I love to post recipes and information about my successes, so I guess I'd better be willing to post the same about my failures.
We had friends over this evening who just love rhubarb desserts. So I decided to make a raspberry/rhubarb crumble. Unfortunately I didn't have any fresh raspberries, and most of the ones in the store looked pretty bad. So I opted for frozen raspberries. I didn't have time to properly thaw and drain either the raspberries or rhubarb, so I just threw everything together and started cooking it in the dutch oven. After about a 1/2 hour, I checked to see how things looked. All I could see was a raspberry/rhubarb lake over the crumble topping!
Clearly all of the moisture was coming out of the frozen fruit, and there was a whole lot more than I thought there would be. So I quickly drained off as much as I could and I increased the number of coals on top to try to crisp up the crumble topping. That didn't work. The damage was already too extensive.
So I guess the lesson learned is that you just can't take shortcuts - too much!
Everybody loved the dessert even though it wasn't quite like it was supposed to be. I guess the bottom line is if your guests enjoy it, it must not be a complete failure.
4 cups Rhubarb chopped
1 cup Sugar
2 6-8 oz. package fresh raspberries
½ cup Flour
Mix all of the above in the bottom of a Dutch oven
In separate container mix the following:
1 cup oats
1 1/2 cup flour
1 cup Butter
1 tsp. Baking soda (optional)
Mix all of this together and pour it on top of Rhubarb mixture.
It is best to gob it on with a spoon as mixture will be very thick.
Take 1 cup brown sugar and sprinkle on top.
You will need 18 coals on top and 8 coals on the bottom .
After 10 minutes rotate the whole oven quarter of a turn clockwise, the lid you rotate a quarter of a turn counter clockwise. You will continue to do this for the remainder of cooking time which is 35-45 minutes