Strawberry Rhubarb Crunch

I picked strawberries with the girls this last week and we had a lot of fun.  We ate a whole bunch fresh, but I wanted to make something with them too.  I used a recipe for Strawberry Rhubarb Crunch, and I only changed it a little bit.  I used 1/2 a cup of butter instead of a whole cup.  I use organic butter, and that isn't cheap, plus I knew that 1/2 a cup would work since this recipe is very similar to my Apple Crisp recipe. 

Tis the season - for Rhubarb and Asparagus!

So, once again this post is late.  I wrote it on the 12th and took a picture of the rhubarb streusel, but I didn't get a picture of roasted asparagus until the 18th (even though we ate it almost every night), didn't post it until now, and now asparagus season is over.  Although, if you cut back your stalks later in the year, they will produce some new delicious shoots for you - don't overtax the plant though.  


We were recently visiting family and Jake's aunt had made this great rhubarb streusel.  I just had to have the recipe.  Now that the rhubarb in my garden is finally big enough to pick I am going to give it a try!

Rhubarb Streusel     (double for 9x13 pan)

2 eggs
1 cup sugar
3 cups rhubarb (cut-up) - I added a bit more rhubarb - I had picked too much from the garden.

Beat eggs and sugar, add rhubarb.  Mix and put in greased 8x8 pan ( I must confess that I didn't grease the pan and it turned out fine).

Mix like pie crust and sprinkle over rhubarb
1 cup whole wheat flour
1/2 cup brown sugar
1/2 cup butter

Bake at 350 for 45 minutes.

I think that next time I am going to reduce the sugar a little.  I added more rhubarb, and since I didn't have much experience with the recipe I added the amount of sugar recommended, but it was still a bit sweet - I thought.  I will keep you posted.


The other thing which is coming up in my garden, which I have mentioned before, is asparagus.  Please, please, please buy your asparagus fresh.  The stuff from the store is almost totally worthless.  I am not just saying that because I grew up on a produce farm and we grew asparagus.  I crave it in the spring and since I haven't been able to find it around here and my garden cannot keep up with the demand I recently caved and bought some from the store.  Yuck.  Ick, and Phooey.  It was tough, starting to fern out and generally awful.  Find a farmer near you who grows it.  Granted, not all farmers are equal, but I bet it will be better than store bought!  Since I neglected to post a photo of roasted asparagus in my previous post, I will do so now.  Happy eating!

Apple Crisp

My parents were here over the weekend, and I made apple crisp. This is one of my absolute favorite desserts. I got the recipe from a friend many years ago and have tweaked it just a bit. I meant to take a picture when it got out of the oven, but Jake and I were bringing supper to some friends, then I forgot, and now it is gone (inhaled would be more accurate). I needed to use up some apples anyway (they are starting to look a little wrinkly aren't they?) These are windfall apples, so they are great for baking, but they shouldn't be eaten raw because of E. coli concerns. Here is the recipe:

Fill a 9x9 pan with sliced apples almost to the top. Sprinkle with:

1/2 cup sugar
1/2 tsp cinnamon

In a medium bowl cut 1 stick butter into:

1 cup brown sugar
1 cup whole wheat flour

with a pastry knife until it forms coarse crumbs. You could use a food processor too, it would probably be easier. Mix in 1 cup regular oatmeal. Sprinkle on top of apples. Bake at 325 for one hour.

Eat and Enjoy!

NOTE:  I messed up once and forgot to sprinkle the 1/2 cup of sugar over the apples, and it was still very tasty, so skip that 1/2 cup of sugar!