Archive for June, 2009

Strawberry Rhubarb Crisp

Rhubarb scares me.  Honestly, anything that must be cooked so that it isn’t poisonous anymore AND needs loads of sugar to mask the bitter taste REALLY ISN’T WORTH IT – so I’ve avoided it all these years.

rhubarb

My husband, however, loves the damn stuff, so this past weekend I decided to dust off his Aunt’s Rhubarb Crisp recipe and give it a go. I didn’t follow it exactly (where’s the fun in that?), but it turned out to be super easy and – I have to admit – awfully tasty. This is what I came up with:

INGREDIENTS

  • 4 stalks of rhubarb (cut in half long-ways, then chopped into 1/2 inch long pieces)
  • 1/2 quart of strawberries (leaves removed and cut into quarters)
  • 2 Tbsp all-purpose flour
  • 1 stick (8 Tbsp) butter (I had the salted kind on hand)
  • 1 cup dark brown sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1.5 cups old fashioned oats
  • Vanilla ice cream

DIRECTIONS

  1. Pre-heat oven to 350 degrees.
  2. In a medium sized baking pan or casserole dish (I used one that was approximately 8″ x 11″), put the cubed rhubarb on the bottom and the strawberries on top (spread both evenly).  Sprinkle the 2 Tbsp of flour evenly over everything.
  3. In a separate bowl, mix together the rest of the ingredients to make the crisp topping. I used a pastry dough cutter to thoroughly combine everything.
  4. Spread crisp topping evenly over the rhubarb & strawberries. It will seem like there isn’t enough to cover the whole dish…use a spatula to spread it out as you go, so there’s a thin layer of crisp over everything.
  5. Cover with foil and bake for 30 min; remove foil and bake for an additional 15 min or until crisp is golden brown. Let cool and serve with vanilla ice cream.

NOTE: I happened to have a bit of sugar-cinnamon mixture lying around my kitchen, which I added on top of the crisp. To do this, you would mix 2 Tbsp sugar (run of the mill) and 0.5 – 1 tsp cinnamon.

Before cooking, it looked like this (clearly, I did a poor job spreading out the cinnamon-sugar topping):

rhubarb crisp before cooking

After baking (an extra minute or two in the oven would have browned it perfectly):rhubarb crisp after bakingVoila!

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Veggie Garden

My husband and I planted a garden in March.  Okay, honestly, since we planted the first seeds 3 months ago he has been doing most all of the work. I’m good for an occasional weeding, but after a short while my allergies kick in and I’m useless. Needless to say (from the photo below), he and his green thumb have been doing a fantastic job.

It’s a cramped rectangular patch and with high deer fencing around it, it’s rather hard to get a good shot of the whole thing. This is my best attempt:

Garden View - June 2009

Here’s a quick run-down of what we’ve got growing:

On the right side, in front are the lettuce, cabbage, broccoli, behind that is a large trellis where we have strung up our hops (yes, as in beer…more on that in a future post), just behind that is a large patch of onions, and finally there’s a large raspberry bush in the back corner.

One the left side, there is a giant blackberry bush taking up the corner in the camera’s peripheral, then in front of that the bare patch is where corn will be sprouting soon (most of the beans we had originally planted didn’t make it), behind that is a large area with tomatoes, cucumbers, squash (all strung up), and peppers, then just behind that (which you can’t see) is a large patch of basil with 4 different varieties. We’re total pesto junkies.

There’s been a great deal of anticipation in the past 3 months – especially for me, since this is my first garden EVER. I’m in awe at seeing how the things I regularly eat actually grow. “Wow, the cabbage looks just like cabbage!” My husband shakes his head at me often.

CabbageNote: We don’t use pesticides, so the outer leaves of these lovely cabbages are a bit nibbled.

Flower Headband

Summer is here and with it comes a glut of June birthdays (it’s funny how that happens, isn’t it?). For my niece’s birthday, I decided to make her a headband with a flower. I used cotton yarn (washable and comfy) and two patterns:

– The headband is from a lovely Carissa Knits pattern found here.

-The flower is a quick, easy one from Sue Thompson and can be found here.

Note that I’m wearing the headband in the last photo… try to picture me as an adorable 3 yr old.

This project is raveled here.


Contact Me

I love hearing from my readers! Feel free to contact me via comments or at this address:

rambleonrosemary [at] gmail [dot] com

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