Rhubarb strawberry crumble with sesame streusel
Alcoholic beverages
What is it that drives me so nuts about tahini? <br />It could be the nutty smoothness, the slight bitterness, and the sheer richness of the sesame taste, but I think thosw qualities are married to a sense of conquered distaste. When I was a kid, my mother would sometimes try to pass halvah off as a dessert. The refrigerated sesame fudge was a false treat: granular, too thick, and nutty without being truly nutty. It in no way delivered the deliciousness (read sweetness) of a scoop of chocolate ice cream or even a bowl of half melted frozen raspberries in syrup. <br /> <br />But like so many things that tasted weird, or too strong as a kid (mushrooms, buckwheat, cows tongue, blue cheese), that sesame flavor from long-ago halvah is now one of my favorites. I have since had really good halvah—made with spun sugar and light as air, almost as sweet as cotton candy. Now I will admit to being something of a tahini junkie. I don’t know how it happened, but somewhere along the way, I just started wondering if I could add tahini to just about everything. Sandwiches, salad dressings, granola, you name it. Michael Solomonov and his Zahav cookbook haven't helped the situation. <br /> <br />And so when that first cobbler urge struck me this late winter (it happens whenever rhubarb first appears in the groceries, I once again turned to tahini. Just to make sure I hammered home the sesame point, I added an un-shy amount of sesame seeds to make a rich cookie-ish crust for the sour-sweet fruit filling. <br />
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