*written 5/6, but forgot to post*
My husband has eaten only eggs and cereal for dinner for at least the last 3 weeks. Myself, I have been plowing through a major amount of toasted multigrain bagels with butter and cucumbers, while studying at one my great loves, the Gryphon Cafe (and Coffee Roasters!). I don't think I have made anything more creative than some quickly sauteed greens, goat cheese and eggs. There was even one night where Ben and I ate, over one plate, a block of cheese. This is how off kilter my life has been as of late.
This week has been a little different. You know those type of good friends that end up bringing everyone together when they visit? Well my dear friend Katie is one of those people, and she came all the way from Fargo ND to visit us. So, as these things happen, we all got together for a Wednesday night dinner on a Thursday night, and I got to see many people I never see as often as I used to. Thank you to all my dear friends that make this stuff happen.
So I brought this spring-ish dessert and it seemed like everyone liked it. I have to admit because it is weighing heavily on my consious, I used frozen, store bought rhubarb...
...there I said it. I'm sorry spring for not reaping the benefits of your bounty. I blame whole foods.
Strawberry Rhubarb Crisp-101Cookboks, changed a little bit :
Topping:
1 cup spelt flour
.5 cup millet flour
1 cup sliced almonds, toasted slightly
1 cup rolled oats
1 cup cane sugar
1 teaspoon sea salt
dash of cinnamon
grind of black pepper
2/3 cup butter, melted
1. While butter is melting, combine all ingredients in a bowl.
2. Pour butter into mixture, stirring with a fork until completely combined.
3. Put bowl into the freezer while you prepare the filling. Preheat oven to 375 F.
Strawberry-Rhubarb Filling:
1 lb strawberries, hulled, quartered
24 oz rhubarb, stalks sliced to 3/4 in thick (2-4 stalks depending on thickness)
2 Tablespoons cornstarch
scant 1 cup sugar
1 tablespoon lemon juice
1. Sift cornstarch and sugar over cut strawberries and rhubarb in a large bowl. Stir until everything is evenly coated.
2. Drizzle lemon juice over fruit mixture and toss.
3. Lightly butter a 13"x9" baking dish and tumble the fruit mixture in to it. Spread fruit out evenly.
4. Remove topping from the freezer and crumble on top of the fruit, making sure to leave some big pieces.
5. Bake for 30-40 minutes until juices are bubbling a lot and the top is browned.
6. Let sit for 20-30 minutes before serving. Do not even give a taste before then...those juices are like lava straight out of the oven.
Serves 8-10 people, or just one
Strawberry Rhubarb Crisp-101Cookboks, changed a little bit :
Topping:
1 cup spelt flour
.5 cup millet flour
1 cup sliced almonds, toasted slightly
1 cup rolled oats
1 cup cane sugar
1 teaspoon sea salt
dash of cinnamon
grind of black pepper
2/3 cup butter, melted
1. While butter is melting, combine all ingredients in a bowl.
2. Pour butter into mixture, stirring with a fork until completely combined.
3. Put bowl into the freezer while you prepare the filling. Preheat oven to 375 F.
Strawberry-Rhubarb Filling:
1 lb strawberries, hulled, quartered
24 oz rhubarb, stalks sliced to 3/4 in thick (2-4 stalks depending on thickness)
2 Tablespoons cornstarch
scant 1 cup sugar
1 tablespoon lemon juice
1. Sift cornstarch and sugar over cut strawberries and rhubarb in a large bowl. Stir until everything is evenly coated.
2. Drizzle lemon juice over fruit mixture and toss.
3. Lightly butter a 13"x9" baking dish and tumble the fruit mixture in to it. Spread fruit out evenly.
4. Remove topping from the freezer and crumble on top of the fruit, making sure to leave some big pieces.
5. Bake for 30-40 minutes until juices are bubbling a lot and the top is browned.
6. Let sit for 20-30 minutes before serving. Do not even give a taste before then...those juices are like lava straight out of the oven.
Serves 8-10 people, or just one
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