Springtime has come early to the Midwest. The grass is starting to get green, trees are beginning to bud out, and tulips and irises have begun to show themselves.
I’ll likely be joining in on the fun, since making desserts slowly is becoming one of my favorite pastimes.
Just recently, I made a rhubarb crisp that was a hit with my visiting granddaughter, Naomi, and her boyfriend, Brandon. (See recipe at http://chefjeff.areavoices.com/2011/05/05/rhubarb-crunch/.) And today, I made a peach-raspberry crumble. (See recipe at www.grandforksherald.com/event/tag/group/Life/tag/food/.)
Here’s another recipe that I hope to try.
4 cups fresh trimmed rhubarb, cut into ½-inch chunks
2 cups sliced strawberries
1 cup sugar
2 tablespoons all-purpose flour
1 tablespoon butter, melted
1 teaspoon minced orange peel or lemon peel
1 teaspoon ground cinnamon
1 cup dark-brown sugar, packed
½ cup all-purpose flour
6 tablespoons butter, cut into 6 pieces
2/3 cup coarsely chopped pecans
Preheat oven to 375 degrees. In large bowl, combine rhubarb, strawberries, sugar, flour, melted butter, orange peel or lemon peel, and cinnamon. Toss to combine, and place in a 9-inch square pan. Bake in preheated oven 10 minutes.
For topping, combine brown sugar, flour and butter in food processor fitted with a metal blade. Pulse to combine until crumbly. Stir in pecans. Sprinkle over rhubarb mixture.
Bake until browned and bubbly, about 25 to 30 minutes. Serve warm or at room temperature.
Yield: Serves 6.