I wasn't sure what to make of this week's TWD challenge. Rhubarb is something I've never tried before, let alone purchased, prepped, and baked with. I was eager for the challenge, as my blogging partner, Erin, loves rhubarb. Every summer, I see this mysterious pale pink stalk-like vegetable, in bins next to the celery and eggplant and wonder if I can load up a dessert with enough sugar to tame the sour that rhubarb brings to the party. I say this because one of my favorite patients (I'm a physical therapist, I don't think I've mentioned that, yet) told me her husband only had eyes for her rhubarb pie, and her secret was a full 2 cups of sugar! Luckily, Ms. Greenspan's recipe cleverly uses the sweetness of cherries to its full advantage. I was ready to try this. I bought the rhubarb, brought it home, scrubbed it clean, trimmed it, and peeled a layer of it off, like celery, as instructed by Dorie. I pitted my cherries, using a paper clip contraption because I have yet to purchase a cherry pitter. One of these cherries was determined to cling to its pit and even after digging around in the bowl, I couldn't seem to locate this rogue cherry pit. So, I chalked it up to my imagination playing tricks on me and figured the pit never actually made it into my bowl of pitted cherries. I really should have been more careful, because I was serving this dish to 5 other people, 4 of whom are lawyers. Luckily my husband ended up with the cherry pit and luckily, he didn't break a tooth. Unfortunately, I have a birthday coming up and needless to say, he's told me that all I'm getting this year is a stupid cherry pitter.
I'm so glad I tried this recipe. I enjoyed the dichotomy of sour and sweet which melded together beautifully after 45 minutes in the oven. The topping is really unique, as it uses whole wheat flour and ginger as well. I tweaked it a little by adding 1/2 cup of cornmeal ala David Lebovitz who made a jam tart last week with cornmeal and whole wheat flour. I loved the texture and pleasant grit the cornmeal gave to the topping. And thank you, Steph, from A Whisk and a Spoon, and Jacque of Daisy Lane Cakes for your advice on rhubarb. I was ready to give up, so thank you for responding on the TWD help board! For the full recipe, please visit Amanda, our hostess for this week's challenge, at Like Sprinkles on a Cupcake. And do check out what all the other TWD bloggers have created by visiting TWD and clicking on each blogger. Thanks!