Many of us enjoy baking throughout the year but it seems like when the weather gets colder, baking in the kitchen takes on a whole new meaning. Tea brewing, music playing…making the kitchen is one of the coziest places in the house. Using fresh local apples and cranberries, this week I’ll show you how to make a super easy, positively delicious galette!
A galette is a rustic country pie. No pie plate, no attention to fancy crust or fluted edges. Filling can be whatever you like, sweet or savory. The key is to not overwhelm the crust with filling. Let’s get started!
1 recipe of pie dough, top and bottom crusts, homemade or store bought
4 apples, Cortland, Macoun or any other baking apples available
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1/3 cup sugar
1 Tbsp. all purpose flour
1/3 cup whole cranberries
Preheat oven to 400 degrees F. Line two sheet pans with parchment paper.
Peel, core and slice apples. In a bowl coat apple slices with the sugar, spices and flour. Stir and set aside.
Divide dough into four pieces. Form them into round discs. Dust surface with additional flour. Roll out one at a time into approximately 9” circles.
Move dough onto the pans. Arrange apple slices in a pinwheel fashion in the center of each crust.
Scatter the cranberries in top of the apples. Fold the edges of the crust over to make a rim.
Whisk the egg and brush it gently on top of the crust.
Bake for 45 minutes until golden brown. Move to a wire rack to cool.
Serve warm or cold. Especially good with rich vanilla ice cream and caramel sauce!
For such a simple dessert it makes quite an elegant presentation!
With garden chores wrapping up, there is more time for catching up on indoor things. The trees are bare, all but a few copper-colored oak and beech leaves. Bright red winter berries are everywhere. Beau has been cutting more teeth so you can imagine how that’s going! Until, next time, happy baking!
Believe it or not, I had a few requests for the roasted tomato basil soup that I mentioned in last weeks blog post, What Will I Do With All These Tomatoes? I’ve been trying to eat all of our tomatoes and I think I’m finally at the point where I’m keeping up. Cooler fall temps have slowed down the ripening process and now my green tomatoes outweigh my ripened ones by far. But if you are still drowning in ripe tomatoes or you’ve picked up some from a local farm, here’s another delicious recipe for you to try!
Pretty much any tomatoes that you might have available will work for this tasty soup. I used a combination of colors, shapes and sizes for my soup. Since I grow a wide variety of tomatoes, it’s hard to say what I will have on hand each week. This soup is packed with flavor and is suitable for a wide range of diets. It is by no means an ordinary tomato soup! All of these measurements are approximate, so you can’t mess it up. Use what you have and improvise if you like.
10 medium sized tomatoes
20 small or cherry sized tomatoes
extra virgin olive oil
8 cloves of garlic
1 cup fresh basil
thyme, marjoram or oregano
salt and pepper
Anyone can make this soup. With simple methods and fresh produce, you will be no more than an hour or so away from a hot meal. Set oven for 375 -400F. Wash all of the tomatoes. Cut small tomatoes in half and medium ones tomatoes into 4-8 pieces. Position them on two cookie sheets face up.
Sprinkle basil leaves and your choice of garden herbs over the trays of tomatoes.
Remove the outer papery covering from the garlic cloves. Place them with the tomatoes whole, no chopping required. Then drizzle with olive oil and add salt and pepper to taste.
Roast pans of tomatoes for about an hour.
Allow pans to cool for a few minutes. With a spatula, put the tomatoes into your blender or food processor. You will now have to resist the temptation of eating the entire pan of roasted tomatoes. Notice how the olive oil and tomato juice settles into an ooey, gooey liquid.
Blend cooked ingredients until smooth. At this point you can thin the soup without water or chicken stock. I left it thick for a really satisfying fall meal.
To serve, pour into bowls and top with grated Parmesan cheese. Try serving with crusty bread or a sandwich. This soup would also go well with a big salad for lunch. It comes out so thick that you could even serve it over pasta! This recipe will make about 4 cups of soup.
There are many roasted tomato soup recipes out there. I just used what’s I had from the garden. Why not try mixing up different types of tomatoes or choose the herbs that you happen to love. The combinations are endless!
There’s nothing like using fresh produce in the kitchen! Whether you grow your own food or get seasonal vegetables from a local farm, you can use your imagination with your family’s weekly menu! Garden cleanup has begun for most of us around here. The crunchy leaves are falling, the ticks are out and the squirrels are on the move. Beau has been eagerly helping with garden cleanup. He’s really good at pulling plants out of the ground and digging big holes! I always wanted an assistant! Enjoy your week everyone!
Summertime and the living is beany! I know, I’m so corny that I make classic songs into lame gardening jokes! Maybe I’ll just stick to gardening. If you have a garden of any size and you grow green beans, you know how huge the garden harvests can be all at once. Sure, you can freeze or can them but how about eating your fill of them in fresh dishes? This week I’m sharing my Garden Harvest 4-bean salad recipe, filled with garden fresh veggies and lots of flavor.
1 cup green beans
1 cup wax or yellow beans
15 oz. cooked kidney beans
15 oz. cooked black beans
1 tbsp. finely chopped dill
1/2 medium onion, chopped
1/4 cup chopped bell pepper
1 clove minced garlic
1/4 cup olive oil
1/2 cup white vinegar
2-3 tbsp. sugar or preferred sweetener, optional
1/2 tsp. each dry mustard, celery seed, crushed red chili flakes
salt and pepper to taste
Directions For the Salad
Assemble all of the ingredients to make the salad. If you are using canned kidney and black beans, drain and rinse them.
Snap the beans and cut into 1 1/2″ pieces.
Place the beans in a saucepan and put in enough water to cover the beans. Cook over high heat and boil for 2 minutes. Immediately drain beans to prevent overcooking. You can even shock them with cold water. We don’t want mushy beans!
In a large bowl, mix all beans together. Add onions and peppers.
In a small bowl, make the dressing. Whisk all wet ingredients and spices together.
Pour over bean salad and completely combine.
Cover bowl and place in the refrigerator. Allow to sit for at least 4 hours or overnight. The Garden Harvest 4 Bean Salad keeps for days and gets better the longer it marinates.
This salad makes a wonderful side dish to bring to gatherings, an addition to your lunch or eaten as a snack. 4 bean salad is a fantastic lunch on the go.
Packed with tons of tangy flavor, hearty beans and the freshness of summer, you’ll want to make this again and again. It’s inspired by traditional bean salads and my friends pickled dilly beans that we grew up eating. There’s nothing like garden fresh produce to help inspire all of us in the kitchen. I make this in winter if any decent looking beans are a available. Mix up the type of beans that our use to your liking. The kidney and black bean combo is my fave but you can use whatever you like or have on hand. If you would like to start growing beans, get some tips in the post Green Beans. They are one of the easiest veggies to grow!
This week in the garden we’ve received just a bit of rain to soothe the very thirsty ground. We could definitely use more. The cucumbers are finally beginning to produce and salad green seeds are in the ground for future cool weather harvests. Tomatoes are ripening like crazy. The new pup has been attacking my hosta plants and the low branches of the hydrangeas. This too shall pass! I forgot what it was like to have a baby in the house! Have a great gardening week everyone!
In the summertime, I need to make a lot of 30-minute meals. When the weather is nice, we often get carried away with outdoor activities. Suddenly it’s 6 p.m. and there’s no meal on the table. Sweet produce like fresh garden peas and comfort food like pasta make it easy to come up with a quick recipe. Often, we just grab what’s on hand and get cooking!
Summer recipes can be simple, using basic pantry ingredients. Having just a few staples on hand for busy summer nights can make all the difference!
10 slices of bacon
1 cup of fresh peas
1 pound of cooked pasta
Assemble all ingredients for making the dish. Put pasta water on the stove to boil. Start removing the peas from the shells. We call this shucking the peas! When pasta is nearly done, heat a large cast iron pan over medium heat. Cook the bacon to desired crispness. Please don’t mind the cooking action shots coming up!
Take the cooked bacon out of the pan and place on a paper towel to drain. Pour off some of the remaining bacon fat. Leave a tablespoon or so in the pan for cooking.
Add the fresh garden peas to the hot frying pan. Cook them for a few minutes while stirring gently. When the peas start to show that fresh, bright green color, turn off the heat. Toss in about 2/3 of the cooked pasta. Chop up the cooked bacon with kitchen scissors into 1/4″ pieces.
Using tongs, turn mixture over several times to combine.
When all of the pasta is mixed with the bacon and peas, serve in bowls. Grate on some Parmesan cheese for garnish and flavor.
This recipe will work with nearly any pasta shape. We love it with bow-ties, shells or penne. Gluten-free pasta or cooked rice can also be substituted. If you already have leftover cooked pasta, cut the recipe in half for a express meal for two. As you can see, I used leftover spaghetti. Frozen petite peas can be used in place of the fresh garden peas. Garlic or onions could be added in the cooking process but may take away from the fresh pea flavor. Eat this meal alone or serve with a garden salad. This recipe makes about 4 meal sized servings. For more garden-to-table recipes, search ‘food’ in categories.
Do you have any speedy summer meals that can come together in just a few minutes? I would love to hear about them! We have needed many of these quick, throw together meals lately. We have been working on a patio area outside and these summer evenings go by so fast. Hopefully soon we will be out there enjoying our new outdoor space! The bush beans are ready for harvest. We have purple, green and yellow. Believe it or not, we are already thinking of planting for fall. But for now, it’s time to take advantage of the great weather for summer fun! I hope you try this garden fresh, easy recipe in the next few weeks. It’s a favorite around here! I’m leaving you with a few shots from the garden this week. Thanks and enjoy!
Summer is here and so are the watermelons! Every barbecue and picnic would not be complete without watermelon. Remember those huge watermelons that used to be in the stores? Did you have watermelon seed spitting contests with all of your siblings and cousins? I bet you did! Everyone’s faces were covered in pink, sticky liquid. You probably miss that. Right now watermelons are in those giant bins at grocery stores but they will soon be available from local farms or maybe even your own home garden. These smaller varieties we see now are perfect for just two people. There’s more to watermelon than just cutting it up and serving. With a little creativity, you can serve watermelon in many other ways.
One of my family members cannot have dairy products so I’ve been cooking most of our food dairy-free for about 2 years. It has now become a way of life. The other day I had a quantity of watermelon that I wanted to do something with. The idea for a refreshing granita popped into my head. What is a granita? A granita is a unique Italian dessert usually made from sugar, water and flavoring.
4 cups of watermelon chunks
1 cup strawberries, hulled, fresh or frozen
juice of 1 lime
4 tablespoons sugar or preferred sweetener
Assemble ingredients for the granita. If using fresh lime juice, juice the lime. If you are using bottled, measure out equivalent amount. Place watermelon and the strawberries in a blender or food processor. Pour in lime juice and add sweetener. You can make this without sugar but it really kicks the flavors into gear. You could use honey, agave nectar, stevia or coconut sugar. Less or more sweetener can be used to suit your taste.
Blend all ingredients until smooth. If you prefer a chunkier granita, stop blending before all of the pieces are pulverized.
Select a shallow dish to pour your mixture into. A glass, oven-safe container is usually a good choice. Pour the slurry into the dish. Cover with plastic wrap and place in a stable spot in your freezer for about 3 hours. Freezers will vary.
After the time is up, check on your frozen creation. It should not be frozen solid but be somewhat firm. Using a fork, scrape the frozen slush to make the granita. If it seems too firm, just let it sit for a bit until it is workable.
After you have scraped up enough granita, spoon the dessert into glasses or pretty dishes. Garnish with mint or lemon balm leaves if you like. This recipe makes 4-5 servings. Keep any remaining granita in the freezer. Mixture will freeze solid, so plan enough time for thawing if you want to serve any left over portions.
There you have it! One healthy, vegan, gluten free, summertime dessert. It really is very refreshing. Even my pickiest eater loved it and ate every last drop. Try this easy summer recipe, I think you will really love it!
The garden has been slowly taking off. The flower beds are blooming right on time but the vegetable garden has been slow. My beets are still in the miniature stage. Chard is also behind. I have to attribute it to the very slow start we had with the weather. I’m continually surprised at the hope that I have for next years garden even when things don’t turn out like I planned this year. The peas are doing well. We eat them while we are tending the garden. I have a pea recipe in mind but they rarely make it to the house! I hope your garden is doing well. Thanks for checking out my recipe post this week here at Everlongardener! I really hope that you give it a try!
What’s one of the easiest, tastiest ways to enjoy eating your vegetables? Roasting them! No matter what season it is, simple roasted vegetables are an excellent way to prepare an evening meal. Roasting vegetables is one of the best ways to use up storage vegetables or just a way to clean out the crisper!
Roasted vegetables work so well as a side dish, a vegetarian meal or with meat added to the pan to create a one dish meal. Try using chicken, pork or sausage made from chicken or pork. Our favorite option uses local pork sausage mixed with as many veggies as we can fit on the pan.
Use a large cookie sheet or roasting pan. I use my kitchen scissors to cut the sausage in 2″ pieces.
On to the vegetables! A number of years ago, a friend mentioned that she had been just roasting veggies every night. No matter what they were, she would simply cook them in the oven. Broccoli was one veggie that she specifically mentioned. I had always steamed broccoli. After trying this method of cooking, I now roast broccoli whenever I can. As you can see above, beets and turnip can be chopped uniformly to add to your pan.
Cauliflower and broccoli cook up about the same when you roast them. Broccoli tends to get a little singed on the edges. Cauliflower is wonderful when roasted with garlic and then pureed to emulate mashed potato. Just know that the garlic flavor is quite potent!
What would this one pan dinner be without carrots and parsnips? The sweet flavors are almost like eating candy. This is one way to use up smaller homegrown carrots. The ones that are a nuisance to deal with. Give them a scrub, cut off the end and throw into the pan. Sometimes our local farm stand has parsnips as big as your forearm. It only takes one of these to make a meal special and give it that earthy, sweet parsnip taste.
Did I mention sweet potato? Cut them into chunks or slice like in this photo. They are fabulous. It seems that when you roast vegetables, everything just goes together.
This past year, I started roasting brussel sprouts. I’ve grown to love them in this way. They are especially good with a drizzle of balsamic vinegar. Don’t forget that you can use pieces of white potato, asparagus, green beans and bell peppers. Winter squash wedges are really good too.
Onions turn into pure perfection when roasted with other vegetables. Soft with crispy edges.
I literally throw this meal together. It’s almost like a convenience food for me. I simply chop, assemble and then we are about an hour away from an awesome meal. In my oven, the roasted veggies come out best cooked for about an hour at 400 degrees F. Before placing in the oven, drizzle or spritz with olive oil if desired. If you are using sausage, go easy on the oil. Toss in some garlic cloves and sprinkle with salt, pepper, garlic powder or brown sugar. Whatever you like. Stir vegetables half way through cooking.
The resulting meal is so delicious and satisfying. The flavors all blend together. It may be simple to make roasted vegetables but the flavors are anything but. I think that you should make it tonight! If you have some vegetables in the fridge that are borderline or if some of your veggies stored from your fall harvest are looking sad, try this sumptuous one pan meal! I hope that you will enjoy it as much as our family does! Thanks for coming along this week as Everlongardener explores the simple art of roasting veggies! Don’t forget to subscribe for free in the sidebar for my weekly garden related ramblings!
What’s creamy, delicious and fancy all at the same time? A tasty treat with no fat? How about making a labneh cheese ball? I’ve made them with savory flavors before but what if the cheese was mixed with sweet and sour flavors for a delectable party cheese ball or breakfast spread?
This may sound like the craziest idea ever but believe me, this is fabulous! This time of year in New England, fresh cranberries are in local stores. In our area, we have a cranberry farm that supplies beautiful bags of these tart, crimson jewels to our local health food stores. Usually we think of making cranberry sauce, bread or relish. I even have a cranberry pie recipe that everyone loves. But, how else can you enjoy these seasonal fruits? I had been thinking of making labneh or laban recently. If you’ve never heard of it, it’s a simple Middle Eastern yogurt cheese. Possibly the easiest cheese you can craft at home.
For making your own labneh at home you will need non-fat or low fat yogurt, cheesecloth, a colander and a saucepan. I follow the recipe in the 1997 edition of The Joy of Cooking cookbook. For this recipe, I used vanilla non-fat yogurt. Regular yogurt will do, no need to buy Greek yogurt. For a savory cheese spread, plain yogurt is best.
Place a small colander in a quart saucepan, then layer three pieces of cheesecloth in the colander. Leave excess for wrapping. Scoop 2 cups of yogurt onto the cheesecloth. Add 2 tsp. salt if making a savory version. Wrap in a loose ball shape. Place the saucepan cover over yogurt and put in the refrigerator for 24 hours. That’s it! That’s all you have to do! All excess liquid will be in the saucepan. For a savory labneh, mix in your choice of herbs…rosemary, mint, basil, oregano, you decide. Form into a ball, sprinkle with paprika and drizzle with good olive oil. Serve with pita, crackers or vegetables. No one will guess that it is a healthy snack!
Cranberry Orange Labneh Cheese Ball
For this sweet and tart version, a sort of chutney is needed. Do not add salt in the cheese making process. You will need cranberries, a large orange, sugar and pecans. In a quart size saucepan, combine 1 1/2 cups of fresh or frozen cranberries, the juice and zest of 1 large orange.
Cook over medium heat until cranberries burst and mixture thickens.
Add water as needed but the chutney should have a thick consistency, not watery. Near the end, add 1/8 cup of sugar. Add more or less sugar according to taste. Allow chutney to cool. This makes enough for two recipes.
Gently mix half of the chutney into your cheese. Save the rest for another ball or use for something else. Just swirl it in, don’t over mix. Return mixture to cheesecloth to form a ball.
Put back in the fridge to firm it up. When you are ready to serve, turn cheese ball out onto serving plate.
Toast chopped pecans and coat cheese ball with cooled nuts. Serve with crackers, bread, bagels…what ever you can think of! Use in stuffed french toast or on pancakes! Yum!
This is just one way to serve labneh cheese. If you have fresh cranberries locally, why not try this alternative way of serving them? I hope you try making some, it really is an amazingly easy process. You will be carrying on an ancient cheese making tradition. I also hope you love it as much a we do! This is perfect for a party or even just to keep in the fridge for an anytime of day snack. Enjoy!
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If you are anything like me, you can’t wait for fall to come. Cozy sweaters, fire in the wood stove, shorter days…no, wait, I didn’t mean that one! I have to say, one of my greatest fall pleasures is eating winter squash and baking with pumpkin. This is while the masses are heading out to get their pumpkin spice lattes, that pumpkin spice lip balm and all of the rest of the limited edition pumpkin spice things. Let’s get back to the real food and talk about using real winter squash and pumpkin!
Winter squash and pumpkin belong to the cucurbita genus of plants. They come in so many shapes, sizes and colors. Just stroll through your local farm stand and you may see just a few fine specimens from a long list of varieties. ‘Red Kuri’, ‘Butternut’, ‘Sweet Dumpling’, ‘Blue Hubbard’ and my favorite that I grew up with, ‘Buttercup’! Ranging in size from a two serving ‘Delicata’ to those huge pumpkins that you can barely fit in your oven!
Squash and pumpkins have always been very important crops because of their nutrition and storage qualities. In the article Celebrate the Three Sisters: Corn, Beans and Squash, the process is described about how the Iroquois tribe planted these three crops together in a highly sustainable inter-planting arrangement. Valued the world over, they are packed with Vitamins A, B, C, Magnesium, Potassium and Manganese according to Epicurious. Also, they are low in fat and calories (that’s the real winner here!). And then there is the flavor. Some of the best winter squash are rich, meaty and oh so sweet in flavor! I call it fall soul food!
In autumn, squash are abundant here in Maine. Because winter squash and pumpkins store well, many of us stock up this time of year. If you have a cool, dry location that won’t freeze, try storing a few for future use. Check with some of your local growers, the price seems to go down as winter gets closer. I have a shelf in my garage where I keep an assortment. Just be sure to check them regularly and use any that show signs of going bad. The stem may grow a bit of mold or the flesh can show a few dark spots.
I really have a hard time growing winter squash, let alone pumpkins. If I had an open field I might give them more attention but they take up too much real estate for me right now. Cooking and freezing is an easy option for anyone who has the space. Canning or pressure canning can be used also. This is an option if you are not a fan of eating canned food from the store. I came upon an article One-Pie Canned Pumpkin Pur’ee|History and Recipes. It featured our iconic Maine canned pumpkin and squash, One-Pie. Growing up, it seemed that this was the canned pumpkin to buy and I still have a few cans on hand for convenience. This company started out in Waldoboro, Maine, then moved to West Paris, Maine. Now, although still distributed from West Paris, says the article, the processing is done in Illinois! Crazy!
Pumpkin and squash are so versatile. They can at times be used interchangeable in recipes. Taking on the flavors of the seasoning that you add, the mashed squash can be sweet or savory. Roasted squash has got to be my favorite fall side dish. Not to mention the countless ways to serve it. Just on it’s own with butter and pepper is fine with me!
In my grandmothers 1949 copy of The Wise Encyclopedia of Cooking, right between squab-pigeon and squirrel, is a quirky spread of recipes for squash. It notes that “Squash soup is an epicure’s delight, and many combinations of squash and other vegetables can be made.” True indeed!
If you have a squash with a dry texture, try steaming chunks of it. A squash with a lot of moisture can be improved by roasting with a drizzle of olive oil and brown sugar. Pumpkins and squash can be baked whole or in pieces. Seeds can be cleaned and roasted with your favorite seasonings for a healthy snack.
I would like to share a recipe that I have adapted for a pumpkin soup that is diet friendly and so delicious! Squash or pumpkin work in this recipe. Great as a meal with bread and salad or try serving a mug with a sandwich for a filling lunch. This recipe is easily made vegan.
Skinny Pumpkin Curry Soup
Heat over medium-low heat in a soup pot, 1 Tbsp. olive oil. Add 1 medium onion, chopped. Cook till translucent. Saute 2 cloves of minced garlic for a few minutes but be careful not to burn.
Put 1 tsp. yellow curry powder, 1/2 tsp. salt, pepper to taste and 1/8 tsp. red pepper flakes in with the onions and cook for a quick minute. Pour in 3 cups of chicken or veggie broth and 1 3/4 cups of mashed pumpkin or squash. Simmer for a good 15 minutes.
Place soup in the blender with 1 cup of skim milk or almond milk. Blend until smooth. That’s it! Sweet and spicy!
Serve hot with a dollop of sour cream and a piece of bread. I hope that you give this recipe a try. It’s thick and satisfying!
Winter squash and pumpkin can be part of your healthy diet in an endless amount of ways. Pies, cakes, cookies, bread, side dishes and soups. You are only limited to your imagination!
If you are anything like me, you spend the months of spring waiting for your patch of rhubarb to be ready. Those first curled leaves emerge from the ground and you know that many delicious treats are on their way! Many a home garden would not be complete without a clump of rhubarb.
As kids, my nephew and I would run out and pick rhubarb stalks to dip in sugar. Raw eating is very tart but tolerable with the sugar. Talk about sweet and sour!
You may think that rhubarb has always been growing in North America, but it apparently did not show up on our shores until the late 1700’s. Records of rhubarb cultivation go back to around 2700 B.C. in China. Traveling along with exotic spices, it made it’s way across Europe and eventually to America. Prized for it’s medicinal benefits, it has been known to have cathartic and laxative properties. Not a true fruit, it is considered a vegetable. I found some captivating history on rhubarb in the article Rhubarb History . The History of Rhubarb also had chronological facts about how rhubarb got from there to here. Probably more than anyone ever wanted to know about rhubarb but great info for plant geeks!
When we moved to our property, we were able to move a rhubarb plant from my husbands grandmother’s patch. She always said to plant it by a rock. Does ledge count? As you can see in the picture, our clump has really done well. Whether you are digging a plant from a friends garden or purchasing a plant, make sure you get a good healthy plant. Prepare soil well and amend with aged manure or compost. Rhubarb plants are heavy feeders and benefit from yearly applications of manure. This is especially important if you have poor soil. But if you do absolutely nothing at all, the rhubarb will still put out some stalks. Choose a sunny, permanent spot. If you don’t have rhubarb growing, you can ask someone if you can pick or local markets usually carry it this time of year.
To harvest, firmly grasp individual stalks and pull. Broken or cut pieces can leave the rhubarb susceptible to disease and rot. In general, the rhubarb has very few problems. When the plant sends up a seed stalk, simply pull it out. Always leave some stalks when picking. Leaves should be discarded and not added to your compost piles because of the toxic levels of oxalic acid. The stalks are low in calories and high in nutrients.
But now, on to the good part. Eating! Cooking with rhubarb is only limited to the imagination. Rhubarb can be steamed, sauced, frozen, canned or pickled. It can be made into pies, muffins, scones, juice, syrup, jam, jelly and wine. With the addition of some form of sweetener, the rhubarb is transformed into a highly edible treat! Pair it with strawberries and you’ve really got something. My mother always made her rhubarb coffee cake which involves a box of strawberry Jello and sour cream.
In this post, I would like to share a recipe that I adapted from an apple crisp. I had this combination a few years ago at a restaurant and I had to create a version of my own.
Rhubarb Blueberry Crisp
Prepare a 9×13 pan. Preheat oven to 375 degrees Fahrenheit. Combine rhubarb and berries in pan and sprinkle with desired amount of sugar.
4 cups rhubarb, cut in 1/2″ pieces
4 cups fresh or frozen blueberries
1 1/4 cups light or dark brown sugar
1 cup all purpose flour
1 cup quick cooking oats
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
2/3 cup melted unsalted butter
Stir together last six ingredients until well combined. Spread evenly over fruit mixture and bake for about 30 minutes. It should be nice and bubbly.
A perfect combination of sweet and tart! I always thought that I had to use strawberries with rhubarb, but one taste and I knew that I had to make this recipe! The crisp is perfect served alone or with whipped cream or vanilla ice cream.
I hope I’ve tempted you today with the thought of a pie, crisp or other fantastic creation! Consider adding a rhubarb plant or two to your garden. They are undemanding and generally high yielding. It will repay you for years to come! Have a great week! And don’t forget to subscribe over in the sidebar! Or follow me on Pinterest, Facebook or Instagram for daily pics!