There are too many white papers and not enough words to fill up all of them. The aimlessness comes alive, the silence shuts the music of the day, and the sound is simply too tired to illuminate the moment. It seems that everything I feel like saying is meaningless, so I keep on stumbling over the phrase. Over the syllable which is a thousand miles away from here. Beyond the puzzled life of mine. A long way off the road I'm still about to follow.
So I'm not going to take long, cause there is a more urgent need to collect the pieces of my thoughts and put them in a tolerable order so that the future would finally look like a place to be. Therefore, I'm leaving you with a lovely rhubarb crumble that's been gloriously kissed by the most flavorful mint. And, you know what? It was the most beautiful kiss that one can think of. A perfect kiss. Ideally minty. A kiss that cannot be better... well, unless you have some chocolate mint on hand... Then, and just then, it's a whole new story.
Oh, and here I used farino sugar that I love inappropriately greatly. It gives an amazing molasses caramel notes to everything it touches each time making a dish, and especially the dessert, stand out and speak the language of glamorous sweetness. It is perfectly moist and so full of aroma that you just cannot be left indifferent. Well, but if you don't have it on hand, feel free to use Muscovado - it is a very close relative.
4 cups / ~1 lb (500 g) rhubarbs, diced
1/3 cup (70 g) + 3 Tbsp Farino sugar (or Muscovado)
2 tbsp cornstarch
1 1/2 tsp cinnamon
1/3 oz (10 g) fresh mint, chopped
1/3 cup (40 g) whole-rye flour
1/3 cup (30 g) rolled oats
1/4 cup (60 g) butter, melted
Preheat the oven to 350 F (180 C) temperature.
In a medium bowl, mix together rhubarbs, 3 Tbsp sugar, cornstarch, cinnamon and mint. Set aside.
In another bowl, mix flour, oats, remaining sugar and butter. The mixture should be slightly wet, if not - add a little bit more butter.
Grease one 9-inch size or three 3-inch size baking dishes. Divide the rhubarb mixture between them. Top with the crumble mixture and bake for 40-45 minutes, until the top gets golden brown and fruits are slightly bubbling.