Thursday, April 03, 2008
Rhubarb and Strawberry Crisp and Mystery Item
I woke up early this morning and decided to hold off on the gym, so that I could make a special treat for K's breakfast. Early in our relationship, K betrayed his weakness for anything with the term 'crisp' in its title. He made short work of every Apple Crisp I put together and was salivating at the mere idea of rhubarb season. So, my screams of "Rhubarb for Sale, Rhubarb for Sale" when driving through a cute town near the German boarder were completely accepted by the driver, and he was more than complying with my suggestion that we make a quick pit stop.
I washed the rhubarb off and got to work. I admit to never having made The Crisp with this ingredient, and rather than going whole hog on my initial attempt, I decided to have the dish co-hosted by some of the decadent strawberries I picked up at last night's market. I added a wee bit of sugar to both the fruit and the crispy crust, perhaps I should have been a little more indulgent, but a girl has to keep her vegancowboy svelte. In the end, all was well, and K woke up to a nummy breakie, while I noshed on the copious fruit options that can be found tucked in various food pockets throughout our kitchen.
Just For You Rhubarb, Ginger and Strawberry Crisp
-1/2 pound of rhubarb (cut into 1 cm cubes)
-1/2 pound of strawberries
-1/2 tablespoon of grated ginger
-1 teaspoon of orange zest
-2 tablespoons of sugar
-1 cup oats
-1/2 cup of flour
-2 tablespoons of applesauce
I mixed the fruit ingredients together, laid it in a piece of crockery, crumbled the crust ingredients together with my finger tips and added it to the top of the fruit mixture. I placed it in a warmed oven (180) for 45 minutes.
I guess it was good, he finished the rest for lunch-time desert.
I am using the leftover rhubarb to make preserves for the week to come. I added some blueberries, flax seed, 1/2 cup of brown sugar and remaining rhubarb (about 1 pound) to about 1 cup of boiling water. It has been on the stove for about 45 minutes. I plan on leaving it there until it gets to where I want it (thick and sweet).
Now: I found this ingredient at the market yesterday. Any fancy pants out there want to take a guess at what it is?