SPRING MEANS RHUBARB!!

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When I was little, my fondest memories were going into the garden and cutting a stalk of rhubarb and then sitting with a glass with sugar and dipping and eating it.  I’m sure we all ended up with a stomach ache but I don’t have those memories haha.

I’ve tried to grow it, but have been unsuccessful so far.  I will try again this year, but in the mean time, it’s off to the market I go.

This recipe is similar to my Apple Crisp.  I have changed it a bit to give it a more fresh, spring like flavour though.

Ingredients:

Rhubarb (I prefer the red coloured ones) Amount depends on how big your casserole is. I usually take about 8-10 large stalks.

1/3 – 1/2 cup of white sugar depending on tartness of rhubarb.

grated rind of one large orange

Crisp:

3/4 cup Gluten Free Oats

3/4 cup All purpose flour or Gluten Free all purpose flour (I use Bob’s Red Mill  1:1)

3/4 cup golden brown sugar (packed)

1/2 cup of cold margarine/butter

Wash and chop rhubarb into 1/2″ pieces. Place in a deep dish casserole dish. Once all the rhubarb is cut, add the white sugar and orange rind and mix thoroughly.  Always cut enough fruit to come within a 1/2″ of the top of the casserole as it will shrink with cooking.

Add the “crisp” ingredients and cut in the cold butter with 2 knives or a pastry blender, until the butter /margarine is the size of peas.

Pack on top of the rhubarb and put right to the edge. I tend to pack fairly tightly as it keeps the juices in and gets a nice crisp texture. (always the best part 🙂 )

Cook in a 350 degree oven until the edges show bubbling juices and the top is golden brown.

Serve warm with a scoop of vanilla ice cream or eat it cold.  Either way its a delicious taste of spring and I for one, look forward to each spring!

Enjoy!!

LIVE LIFE FULLY ❤

FALL IS COMING!!

a8Well it’s my favourite time of year…Autumn, Fall, take your pick. Here is a list of my favourite things that I look forward to.

The smell of the forest and damp leaves.

The changing colour of leaves.

All the new crop apples.

The cool mornings and evenings, but the warmth during the day.

Sweaters,(lots of sweaters), scarves, boots, jeans.

Reading a book with a warm wrap and a cup of tea or a latte.

Comfort food…yum.

Well here is one of my favourite recipes that I make as a dessert, APPLE CRISP.

When I was back visiting my parents in August, we were picking apples from their tree and slicing and freezing them for the coming winter.

My mom has this nifty apple slicer that she picked up.  it’s brilliant, because it peels, cores and slices. So easy :).   When I was home and peeled my apples I did it by hand.  Oh well.

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The photos give you the idea, albeit not the best.  it has a handle and its quite easy. You end up with a spiral and then you cut it down the sides and end up with slices. Pretty convenient, especially for my mom who still puts away food for the winter like she is feeding a family of 10 ha ha.

So for my recipe I used Royal Gala Apples. I actually prefer McIntosh apples but couldn’t find any, go figure.

So numbers will vary depending on how big your apples are and how big a casserole dish you are using.  Speaking of my mom canning for a family of ten…I still haven’t managed the concept of cooking for 2 so we end up eating the same dessert for a few days. Oh darn 🙂

THE BASE:

8 large Royal Gala Apples

1 tsp of cinnamon

1/2 cup of granulated white sugar (optional if using tart apples)

Wash, peel, core and slice thin. If you slice them too thick I find it takes too long for them to cook down and get mushy.

When you have the desired amount of sliced apples in your casserole, dust them the cinnamon and mix up, but then lay the apples flat again so that you don’t have huge gaps but instead a nice firm base of apples.

THE TOPPING:

3/4 cup of oatmeal

3/4 cup of all purpose flour (or Gluten free all purpose flour)

3/4 cup of packed brown sugar

3/4 cup of cold margarine

Use a pastry blender to cut up the oatmeal, flour, brown sugar and margarine well incorporated and margarine is in pea size pieces.

Place the topping on top of the sliced apples and pat it down to form a crust. I try to cover up all the apples so that it seals all the juices in.

Bake at 350 F for approximately 45min to 1 hour until you can hear the juices bubbling and the top is golden brown.

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Let cool a bit and then serve alone or with a scoop of vanilla ice cream.

Delicious! Enjoy the first taste of a long line of comfort foods 🙂

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LIVE LIFE FULLY ❤

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