I love rhubarb. As soon as it appears in my local produce store or farmers market I buy it. Having grown up on the country side with an abundance of this vegetable available I do not want to miss it.
One of the first things I used rhubarb for this spring were my basic muffins. I added small rhubarb cubes and walnut crumbs and used vanilla flavouring to complement the tangy taste of the rhubarb. I baked those for my neighbour Julia and her family after she gave birth to little Monty.
A fantastic dessert I recently tried was strawberry rhubarb galettes from my favourite cookbook author Lucy Waverman posted in the Globe and Mail. Unfortunately my crust flattened down a bit. I have to try those again.
Much easier than galettes is a strawberry rhubarb pie as it sits in a pan.
Last night I opted for a rhubarb strawberry crumble as dessert. Here is the recipe that my dear friend Alison shared with me years ago when I had no idea about great American recipes yet. Alison is a great baker and has always some treats ready for her family and friends.
Strawberry Rhubarb Crumble
for the crumbs
- 1 cup quick oats
- 1 cup flour
- 1/4 cup brown sugar
- 1/2 cup butter
for the fruit layer
- 3 cups rhubarb cubes
- 1 cup strawberry cubes
- 1/4 cup white sugar
- vanilla extract or vanilla sugar
Mix oats, flour, sugar and cinnamon. Add not completely melted butter and form crumbs. Mix all ingredients for the fruit layer.
Grease a 6×9 inch baking pan, add the fruit layer, top with the crumbs. Bake at 400˚F for 30-40min. Let cool off a bit and serve with vanilla ice cream.
The feature photo originates from La Grande’s Farmersmarket photostream on Flickr.
I enjoyed this fresh, light summer variation of a pasta meal for the first time at my friend Tammy’s house. She is a great cook and loves healthy meals. So this recipe had to be with whole wheat pasta which is a great combination with the other ingredients such as spinach, lemon, shrimps and olive oil.
- 375 g whole wheat fettuccine (or spaghetti)
- juice and rind of one lemon
- 2 tbsp. chopped parsley
- 300-400g shrimps and/or scallops
- 2 tbsp. olive oil
- 2 shallots, minced
- 1 bunch of spinach, washed, stems cut off
- more olive oil
- fresh pepper
- grated Parmesan cheese
- julienne-d lemon rind
While cooking the pasta start the pasta sauce in small sauce pan. Heat olive oil and saute the shallots. Add the shrimps, the parsley, the lemon juice and the rind as well as 2 tbsp. of the water from the pasta. Drain the pasta once it is al dente and return it to the pot. Add the spinach and stir until the spinach leaves start to wither. Then pour the pasta sauce over top, add Parmesan and more olive oil, season with fresh ground pepper and mix everything together.
Sprinkle with some more Parmesan and julienne-d lemon rind for an attractive presentation.
Filed under pasta, summer
The bbq season is here and some fresh herbs start to grow in my garden. Yesterday was the perfect day to try this flatbread inspired by Martha Stewart as a side for steak and corn from the grill. It was extremely yummy. I made the pizza dough from scratch but did not let it rise as I usually would do.
Ingredients (makes 6-7 flat breads)
for the dough:
- 500g flour (I used half whole wheat, half regular flour)
- 2.5 tsp quick rise yeast
- salt, sugar
- 4 tbsp olive oil
- 1 cup lukewarm water.
for the topping:
- 3 tbsp. unsalted butter
- 3 tbsp. olive oil, (more for drizzling)
- 2 garlic cloves, minced
- 2 tsp. coarse salt, (more for sprinkling)
- 3 tsp. finely chopped fresh rosemary
Mix all dry ingredients for the dough, then add the olive oil and the water (as much as needed) and knead everything for a couple of minutes.
Heat butter and olive oil for the topping in a saucepan, add salt and garlic and cook, but do not brown the garlic.
Sprinkle baking sheets with cornmeal.
Divide the dough into 6-7 portions and roll it out as you would do for a pizza. Brush with the butter-oil-garlic mixture and sprinkle with rosemary.
Bake for 15 min. at 400˚F. When the bread comes out of the oven drizzle some olive oil over top and sprinkle with coarse salt.
A little sprig of rosemary on each bread looks quite decorative.