Now, onto recipes. I was asked if I could post the recipe for my strawberry / rhubarb crisp (or rhubarb / strawberry crisp, depending on what you like more!). I don't know how to do that fancy attachment business where you could print off a lovely copy of the recipe complete with nutrition facts, so here it is the old fashioned way:
Ingredients:
1 cup all purpose flour
1 cup packed brown sugar
3/4 cup quick cooking oats
1 tsp cinnamon
1/2 cup butter or margarine (it doesn't matter)
4 cups sliced fresh or frozen rhubarb (could thaw it a bit and squeeze out the water if it's frozen)
aprx. 2 cups strawberries roughly chopped (fresh or frozen - again squeeze out a bit of water if it is thawing)
1 cup white sugar
2 tblsp cornstarch
1 cup water
1 tsp vanilla extract
Preheat oven to 350 degrees.
In a bowl, combine the first 4 ingredients (flour, br. sugar, oats, cinn.) Cut in butter or margarine and combine with fingers to make it crumbly. Press half of this mixture into a large ungreased baking pan (9 inch).
Combine rhubarb and strawberries in a bowl and spoon over the pressed flour and oat mixture.
In saucepan, combine white sugar and cornstarch. Stir in the water and vanilla. Bring to a boil over medium high heat. Cook and stir for about 2 minutes (it should be rather thick). Pour over the fruit. Sprinkle with remaining flour / oat mixture.
Bake at 350 degrees for aprx. 1 hour. Nice served with ice cream, but fine on its own.
I hope all of my fellow Ontarians have enjoyed this beautiful blast of summer weather. The lilacs are in bloom and everything smells heavenly.
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| viburnum bush |
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| very pale purple lilacs |
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