When your lovely neighbor brings 5 pounds of rhubarb over, you definitely make a rhubarb crisp! Or pie, or sauce, or whatever floats your boat.
Things are coming full circle for us this weekend. For the first time since we moved into our house 3 years ago, we opened all 4 blinds in our Master bedroom. Two of the 4 windows had blinds that were broken. Its been pretty low on our priority list to fix them, but we finally figured out what we wanted to do. The Levelor website was great to work with and had very fast delivery! Miraculous to be able to see out all 4 windows and have so much bright, natural light!
I’ve been looking for my Coco Chanel Mademoiselle perfume for 3 years, Doug found it in a moving box today! Yeah!
And lastly, the rhubarb crisp recipe I made today was one of the last things I baked in our condo downtown. It turned out great then, and today it tasted just as good. Here is what I did. Hope it works out for you, too!
Ina Garten, Food Network
4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups Strawberries, hulled and quartered
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick oats
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
- Preheat the oven to 350 degrees F.
- For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zesttogether in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into a 9 x 13 baking dish and place it on a sheet pan lined with parchment paper.
- For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, thebrown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown.
- Serve warm with vanilla ice cream.