Grow a Reliable Crop of Mizuna Mustard Greens

One thing about being a gardener is the opportunity of trying new veggies and interesting varieties. It’s fun, delicious and colorful to plant different things every year. From the Brassica family of Asian greens or mustard greens, comes mizuna. If you want to add color and mustard flavor to your table, add mizuna to your planting list!

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I’ve grown many types of mustard greens over the years and I really do love them all. One drawback to growing them is that they do suffer from insect damage. After a while I realized that the mizuna, particularly in shades of red, are unharmed by flea beetles or aphids. Sometimes referred to Japanese mustard greens or spider mustard, these greens are great in salads or sandwiches and you can use the more mature leaves in cooking if you like. Just treat it like spinach.

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‘Ruby Streaks’ mizuna.

My favorite variety of red Mizuna is ‘Ruby Streaks’. It’s lacey leaves have greenish undersides with burgundy red streaks stretching across the top. Mizuna is as beautiful to look at as it is to eat. This type is widely available from most seed suppliers. Other types that may appeal to you include ‘Red Splendor’, ‘Early Mizuna’ or ‘Scarlet Frills’. One review from Baker Creek Seeds describes it as being the “easiest green to grow for my tough soil/weather conditions, including shameful neglect. Grows all seasons for me (and holds in most winters) without any problems.” Sounds like a winner! I’m sure we can all relate to that part about neglect.

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‘Ruby Streaks’ mustard.

What can you expect for flavor? Well, as the name mustard greens denotes, these greens have a very mustard essence about them. ‘Ruby Streaks’ has a surprisingly sweet, hot flavor. The hotness is not overpowering though and you can still taste the flavor of the greens. Each nutrient packed variety of mustard greens that you choose to grow will have it’s own unique flavors and qualities.

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Mizuna leaves add so much to a salad!

Mizuna can easily be used for microgreens. In the garden, plant in spring through fall for a summer full of mustard flavor. Mizuna only takes 21 days for baby greens to mature and 40 days for adult leaves. Even if warm temperatures cause mizuna to bolt, continue to harvest it’s leaves as long as you like the flavor. Their pretty yellow flowers are edible too. With small sprigs of mizuna sprinkled through a salad, the mustard taste will add quite a zesty pop! Because of it’s long growing season, mizuna could quickly become one of your 4 season favorites! Mizuna is a hardy addition to a fall planted garden and will readily self-seed if allowed.

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The small flowers of mizuna.

What are some of the unique crops that you love to grow? Speckled beans, purple podded peas? Of course, most of us can’t grow everything but it keeps things fresh when we try new colors and flavors. With these hot days this week the garden has really shot up. Beans are continuing to poke through the ground, the peas are reaching for the sky and the irises are blooming like crazy! Along with the warmth, the evening mosquitoes are attempting to carry us away! I’m leaving you with a few garden pics of what’s going on here. Have a great week out there!

Hilary|Everlongardener

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Peonies in bud!
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The bees are crazy for the rhododendrons.
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Iris in the evening light.

Simple Roasted Vegetables

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.

Snip sausage with kitchen scissors.

Use a large cookie sheet or roasting pan.  I use my kitchen scissors to cut the sausage in 2″ pieces.

Chopped turnip and beets.

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 nicely.

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!

Parsnips and carrots have so much flavor.

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.

Sweet potatoes are as sweet as can be!

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.

Brussel sprouts, mushrooms, cauliflower and beets, ready for the oven.

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 are do sweet when roasted.

Onions turn into pure perfection when roasted with other vegetables.  Soft with crispy edges.

Try not to overcrowd the pan!

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.

A delicious meal!

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!

Hilary|Everlongardener

 

Grow Your Own Sunflower Shoots

Of all the microgreens and shoots out there, sunflower shoots may just be king of the windowsill.  Easy to grow, quick to mature, a snap to harvest and totally nutritious!  If you haven’t tried growing your own sunflower shoots, it may be the new winter food you have been looking for.  What exactly are sunflower shoots?

Sunflower shoots are the young, edible seedlings of sunflower plants.  Within a weeks time, a batch of sunflower shoots are ready.  A nutritional powerhouse, they are full of vitamins, minerals, amino acids and protein.  They are also considered a complete protien.   Check out the impressive nutritional information at Markito Nutrition.  As for taste, they are crunchy with a pleasant nutty flavor.  They almost have a succulent quality about them.  In the article A Salad’s Surprise Shot of Flavor, chef Robert Newton says, “They taste like a sunflower seed, kind of, but with chlorophyll.”  I would have to agree!

Start with some sunflower seeds.

It is said that you can use black oil sunflower seeds for growing.  If food safety is a concern, purchase seed from a reputable sprout company that tests for food-borne pathogens.  The Sprout House is a good company.  I’m sure there are many sellers out there.  At Savvy Gardening, they recommend a 12 hours soak for the seeds, then another rinse and soak.  I’ve had great result without even soaking but it would probably speed things along.

Planting shoots and microgreens.

Sunflower shoots can be grown in a plant pot, seed starting tray or a recycled container.  The roots are shallow.  Just make sure you have a few inches of soil.  Use a food safe growing mix.  No fertilizer is necessary.  Press down the soil and scatter the seeds thickly across the surface of the soil.  Sprinkle additional soil over seeds.  Some growers just firmly place another tray over the seeds to block the light for a few days.  For the home grower, covering the seeds with dirt works just fine.

They are growing!

Within a few days, your little shoots will be reaching for the sun to become a thick sunflower shoot forest!  You can even have a few batches going at once for a continual harvest.

Sunflower shoots emerging!

As your shoots grow, pick off the seed coats to allow them to open fully.

Sunflower forest, ready for cutting.

When the shoots are at 4″ or so, cut them with scissors.  Always wash shoots in cool water and store in a bag.  They will last when stored in this way for a few weeks.  Don’t allow them to grow beyond the shoot stage.

Give Shoots a thorough washing.

Sunflower shoots make a fantastic plant to grow with children.  The seeds are big enough for even the tiniest of hands to grasp and they love watching the fat seedlings rise up through the soil.  Getting my son to even try them is another story all together!

Salad garnished with shoots and microgreens!

Typical uses for sunflower shoots are salads, sandwiches, smoothies and can be used as a garnish.  But, think beyond this.  Try them as a substitute for bean sprouts.  Throw them last minute into a stir-fry.  Use them anywhere you think they will compliment the meal.  Sunflower shoots are an excellent way to get through the winter and a wonderful addition to your winter windowsill garden!

For more information on shoots and microgreens, go to my articles Easily Grow Windowsill Microgreens or Grow Pea Shoots in 4 Super Easy Steps.  Thank you for joining me this week at Everlongardener and happy growing!

Hilary|Everlongardener

 

Simple Refrigerator Pickled Peppers

Recently, I was having a lunch with some great friends.  There was an interesting array of jars of pickles, pickled peppers and spicy mustard spread over the dining room table to go with our lunch.  As I was sampling everything in site, I spooned some pickled hot peppers onto my plate.  After trying them I felt the urgent need to try making some simple refrigerator pickled peppers!

As my friends watched me pile on the peppers, it was soon brought to my attention that some of the peppers in that jar where Ghost peppers (Bhut jolokia).  Once, this pepper was considered the hottest pepper in the world!  Turns out, I did not eat all of them, but I did try one.  They were tasty, although there was a fair amount of forehead sweat and burning ears!

The gears in my brain started turning!  What if I adapted my refrigerator sweet pickle recipe to a hot pepper version (minus the Ghost peppers!)?  During my next grocery store stop, I bought some jalapeño and chili peppers.  The red and green colors are gorgeous together.

Jalapeño and red chili peppers.

Normally,  peppers don’t do too well in my garden.  If I start them from seed they seem to grow too slow.  Last year, I was determined to do better.  I purchased an assortment of sweet and a few hot pepper plants from a local greenhouse.  I had the best harvest ever!  There was a tip that I read somewhere about planting them close together in a block and this worked well for me.  I’m excited to try some more varieties this season!  I’m also curious about vertical growing for peppers.  I’d love to grow some habanero peppers for our homemade barbecue sauce.  We used to make frozen habanero cubes for making our own sauce.  Here’s how I made the pickled peppers!

Simple Refrigerator Pickled Peppers 

7-8 fresh peppers of your choice

1/3 cup sliced onion

1 tbsp. kosher canning salt

1/3-1/2 cup sugar

1/8 tsp. each of mustard seed, turmeric and celery seed

White vinegar, at least 5% acidity, good quality

Carefully slice peppers and layer them in a pint canning jar with the sliced onions.   Gloves and a dishwasher safe cutting board are helpful.  Do not touch your eyes!

Jar of peppers and onions.

Sprinkle in the dry ingredients.

Had to get out my tiny measuring spoons!

Add enough vinegar to fill the jar.

Add the spices!

Screw on cover and turn upside down a few times.  Place in fridge for 3-4 weeks.  I turned to jar every time I thought of it.  The green peppers will turn an olive green color when they have fully taken on the flavors in the jar.  This recipe can easily be doubled or adapted to any size jar.  Use store purchased peppers or homegrown.  Mix it up a bit and experiment with the flavors!  This recipe delivers a sweet/hot pepper.  Serve with sandwiches, salads, appetizers or on pizza!  They are excellent stuffed into a grilled cheese.

Finished pickled peppers!

This is a great way to preserve peppers without canning.  Try some of my other simple ideas in the post Quick Food Preservation Tips.  There you will find some great tips for the busy gardener!

Have you finished planning your garden yet?  I’m still working on mine.  I’ve been thinking about starting some onions soon.  Do any of you start onions or do you direct seed or use sets?  Leave me a comment, question or advice below.  I would love to hear from you!  I hope you try this recipe and like it as much as we did!  Thanks for following along and subscribe for free in the sidebar.

Hilary|Everlongardener

 

 

Cranberry Orange Labneh Cheese Ball

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.

The Process

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 cheesecloth in the colander.

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

Local Maine cranberries!

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.

Juicing the orange to add to the cranberries.

Cook over medium heat until cranberries burst and mixture thickens.

Cooking down the chutney.

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.

Stir in the chutney.

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.

Wrap cheese ball up again.

Put back in the fridge to firm it up.  When you are ready to serve, turn cheese ball out onto serving plate.

Look at that cheese ball!

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!

Just try to stay out of that sweet cheese spread!

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!

Hilary|Everlongardener

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Wonderful Winter Squash

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!

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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!

'Delicata' squash is very sweet!
‘Delicata’ squash is very sweet!

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!

Gnarled pumpkin stem!
Gnarled pumpkin stem!

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.

Butternut squash.
Butternut squash.

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!

One Pie canned pumpkin.
One Pie canned pumpkin.

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!

Roasting Fall root veggies and squash!
Roasting Fall root veggies and squash!

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.

All colors, shapes and sizes!
All colors, shapes and sizes!

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.

Onions, garlic and spices!
Onions, garlic and spices!

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.

Adding the squash or pumpkin.
Adding the squash or pumpkin.

Place soup in the blender with 1 cup of skim milk or almond milk.  Blend until smooth.   That’s it!  Sweet and spicy!

Soup in the blender!
Soup in the blender!

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!

Grand finale! Pumpkin soup.
Grand finale! Pumpkin soup.

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!

Hilary|Everlongardener

 

 

For The Love Of Rhubarb

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!

Harvesting the rhubarb.
Harvesting the rhubarb.

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.

Rhubarb crowns coming up out of the ground!
Rhubarb crowns coming up out of the ground!

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.

Look at that gorgeous rhubarb!

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 
    Assembling the crisp.
    Assembling the crisp.

    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.

    The crisp is ready for the oven!
    The crisp is ready for the oven!

    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.

    Rhubarb Blueberry crisp!
    Rhubarb Blueberry crisp!

    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!

    Hilary|Everlongardener