Tag Archives: rhubarb recipes

Strawberry Rhubarb Crisp

As I mentioned last week, strawberries have been in full effect in our house. One of my favorite desserts (more than pie! shhh…) is a good, warm fruit crisp. I’ve yet to try a recipe that tops this one. The rhubarb and the orange flavoring perfectly balance out the sweet and tart of the strawberries. The top tastes like a warm crumbled oatmeal cookie. I found this recipe in Food Network Magazine awhile back and have adapted it a little bit to meet my taste buds. If you brave turning your oven on in this heat (it’s not too bad in the air conditioning), give this recipe a try! You won’t regret it.

Strawberry Rhubarb Crisp
Adapted from Food Network Magazine

5 C hulled and quartered strawberries
3-4 stalks rhubarb, diced
1 1/4 C sugar
Zest of one medium sized orange
1 TBSP cornstarch
Juice of one medium sized orange
1 C all-purpose flour
1/2 C light brown sugar
1/2 tsp kosher salt
1 C quick cooking oats (not instant)
10 TBSP cold unsalted butter, diced
Vanilla ice cream, for serving

Preheat oven to 350 degrees.

In a large bowl, add strawberries, rhubarb, 3/4 C sugar and orange zest. Stir until gently mixed together. In a small cup, dissolve the cornstarch into the orange juice. Add to the fruit mixture and stir. Pour mixture in an 8×8 square baking dish. Place on a sheet pan lined with parchment paper in case of bubble over in the oven.

With an electric mixer, combine flour, remaining 1/2 C sugar, brown sugar, salt and oatmeal. With the mixer on low, add the butter and mix until the dry ingredients turn moist and the mixture is crumbly. Sprinkle the topping over the fruit mixture, covering completely. Bake for 1 hour or until fruit is bubbling. Serve warm with a small scoop of ice cream.

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Rhubarb Cinnamon Streusel Muffins

This year I made my first foray into the world of CSAs. With just my husband and I to eat the goods, I had always been leery about spending money only to end up with seven gazillion pounds of tomatoes or a mountain of squash that we couldn’t eat fast enough. So instead I tested out a six week spring share with Milwaukee’s Braise RSA – minimal commitment plus nothing going on in my garden yet to compete.

Braise is run by local chef, Dave Swanson, who makes his boxes a little more special by including a recipe each week. Last week when I got a large bundle of rhubarb, this tasty muffin recipe came along with it. As a big fan of rhubarb and of streusel, this was right up my alley.

Rhubarb Muffins
Rhubarb Cinnamon Streusel Muffins
recipe from Braise RSA
2 C flour
3/4 C sugar
3 tsp baking powder
2 1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 C sour cream
1 stick butter, melted
2 eggs
1 tsp vanilla extract
2 C rhubarb, diced

Streusel Topping:
3 Tbsp butter
3 Tbsp sugar
1 tsp cinnamon
1/2 C flour

Preheat oven to 400. Line muffin tins with baking cups.

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt and whisk well. In a separate bowl, whisk together sour cream, melted butter, eggs and vanilla until smooth. Gently combine the sour cream mixture with the dry mixture with a spatula until just combined. Gently fold in the diced rhubarb. The batter will be thick. Spoon batter into the muffin cups, filling to near the top.

In a small bowl, combine ingredients for topping. Use a fork or a pastry cutter to mix together until crumbly. Sprinkle the topping over the batter for each muffin. Bake until golden, 15-18 minutes, or 3-4 minutes longer for Texas size cups.

Cinnamon Streusel Rhubarb Muffins

CSA Thoughts:
Overall the quality of produce has been amazing and it’s been fun to try odd new items like ramps and nettles among the lettuce and asparagus. I’ve been cooking, blending and freezing away but it’s still been a little hard for me to keep up since spring veggies are fragile and go bad quickly. A summer share on top of my own overflowing garden would definitely be too much for me but would be great if you have a larger family or maybe split it with a friend. The jury is still out on if I’ll do it again…although with an extra mouth to feed arriving soon maybe the volume would be a better match!

Do you do a CSA?  Do you have tricks on how to manage the volume of produce?  Please share!

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