Wednesday, June 9, 2010

Straight from the garden


To be quite honest, I thought they were going to be a different color when I planted them (a smoky salmon color). Well, they came up fire engine red...which doesn't exactly fit in with the color palette in my backyard. They look prettier on my counter then in my border! I am okay with that! :)

Also from the garden...

Strawberry Rhubarb Crisp 
(courtesy of Williams Sonoma Baking Cookbook)

One of the best ways I have had these two foods paired. A simple, sweet & tart crisp. A crumbly, brown-sugar crust. 

Unadulterated flavor. 

You should definitely try this one. 

The recipe:

6 medium stalks rhubarb, cut into 1/2 in. pieces
2 c. strawberries, hulled and halved lengthwise
1/2 c. sugar

1 c. flour
1/2 c. old-fashioned rolled oats
1/3 c. sugar
1/3 c. brown sugar
1/2 t. cinnamon
1/4 t. salt
1/2 c. unsalted butter, melted

Preheat oven to 350. For filling, stir together ingredients and pour into baking dish.

For topping, mix all ingredients into melted butter. Crumble mixture over top of filling.

Bake for 35-40 minutes. Let cool for 10 minutes and serve. (To reheat place in 250 degree oven for 15 minutes. It can be made and stored at room temp for up to 2 days!)



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