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Ode to a Butter Ruler (with Rhubarb Crumble)

May 8, 2012

This Strawberry Rhubarb Buckle is brought to you by Alexandra’s Kitchen, springtime in Vancouver with rhubarb in every produce market, and the best kitchen gadget I’ve seen in ages…

A few months ago, Helene and I found the butter ruler, our favourite kitchen acquisition since the new food processor. When I was a kid, my mom taught me to float butter in a measuring cup of cold water, and that’s a great trick for larger amounts. But I was getting a bit sick of cleaning the sides of my measuring cups, and I do a lot of half- and third-recipes and was not doing so well at estimating amounts like 2.5 tbsp. So when we saw this at Ming Wo, it was an obvious investment ($2).

The butter ruler really is great and though I thought it was a bit silly at first I actually use it all the time to measure tablespoons especially, since the butter packaging can only get you so far. For today’s recipe, I was halving the original* and got to use the butter ruler to measure 3 tbsp: exciting!! How did I ever manage before!?

As you can see, the ruler is made in Canada, which means it actually works for our butter shape. See how it even measures in grams and ounces?! In the words of John Keats, “More happy love! more happy, happy love!” (“Ode on a Grecian Urn”, 25).

*Note: I halved the dough and crumb topping, using an 8 inch square pan, but used the full 13 ounces of fruit.

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2 Comments leave one →
  1. May 10, 2012 12:54 am

    isn’t it just easiest to use a scale?

    • June 12, 2012 8:54 am

      You’re totally right, it would be! But (much to my French partner’s chagrin), most North American recipes come in things like tablespoons and then you have to look up the volume:weight conversion online every time, since it’s different for every ingredient. Usually more complicated than I feel like dealing with. But, despite my love for this tool, we do get really excited when a recipe’s is in grams and we don’t have to pull out the butter ruler at all!

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