Brussels Challenge #2 – Mini Rhubarb Pumble (Pie/Crumble)

The ingredient of the week…rhubarb…fresh from the Flagey market in the Ixelle region of Brussels.  Rhubarb is a long reddish-green stalk known for its tart flavor and affinity for strawberries.  It is traditionally an ingredient in pies, crisps, and tarts….or (a childhood favorite) my mom’s classic strawberry-rhubarb crumble.  I couldn’t decide this week whether to go with a traditional tart or classic crumble so…I combined the best of the pastry world with a cross between a pie and a crumble…introducing the pumble!

Ingredients

*1 package pâte feuilleté (i.e., puff pastry – There are so many types of pastry dough here…all with a slightly different texture.  This one is a bit more flaky, but still buttery and delicious)

*4 stalks rhubarb, chopped small

*1 apple or 1 pint strawberries, chopped small (a sweet fruit helps balance the tart rhubarb, any berry or sweet apple would do)

*1 Tbs. granulated sugar

*4 Tbs. cold butter, chopped in small cubes

*2 Tbs. brown sugar

*1/4-cup oats or muesli (combo of oats, dried fruits, nuts), toasted slightly in a dry skillet

*1/4 tsp. salt

Directions

1.  Preheat oven to 350 degrees F.  Spray a mini muffin pan with cooking spray or rub wells with a bit of butter.

2.  Using a glass (wine glass or beer glass) of the approximate size of the muffin tin wells, cut circles in the pastry dough.  Line the muffin wells with the pastry dough rounds.  Bake for 10-15 minutes or until pastry is slightly brown.   Set aside.

3.  In a large bowl mix chopped rhubarb and other fruit (strawberries, apple, or combination), and 1 Tbs. granulated sugar.  Let sit 10 minutes for the fruit to release its juices.

4.  In a skilled over medium heat, add fruit.  Cook, stirring frequently for about 5 minutes or until the fruit just begins to breakdown.  Set aside

5.  Meanwhile, mix brown sugar, butter, and oats/muesli with cold butter with fingers. 

6.  To assemble the pumbles, fill the pastry shells with a heaping tablespoon of the fruit mixture and top with about a teaspoon of the brown-sugar crumble topping. 

7.  Bake at 350 degrees for about 30 minutes.  Remove from oven and cool slightly.  Use a knife to loosen the pumbles.  Top with whipped cream or a dollop of ice cream and serve up some pumbles! J

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