Rhubarb and Raspberry Crostada

Mother's Day is right around the corner and this dessert would be the perfect thing to make for any mother in your life, or anyone really. I saw this dessert in the most recent issue of Bon Appetit and it practically jumped off the page. The bright red rhubarb and raspberries with a partially whole wheat crust. So rustic and beautiful.

There are a few new mothers around here that I was going to visit, so I decided to make a few smaller crostadas that would be the perfect size for sharing
. I threw together the crust the night before and in the morning it didn't take me long to prepare the filling and bake these little guys up.

I made circles with my dough, although the circles were not perfect, as you can tell by the ragged crust in these pictures, and made sure to leave the 1 1/2-inch border, so there would be enough crust to fold over the filling. The crostadas baked up beautifully and made the perfect gift.

I had a little bit of filling leftover and it was very good. This was a great treat for May.



Here is the recipe for Rhubarb and Raspberry Crostada from Bon Appetit

Rhubarb Sorbet

Rhubarb, Rhubarb- I love you, Rhubarb! I grew up eating lots of rhubarb and every Spring when it makes an appearance, I try to decide what I want to make with these precious stalks.

I've been on quite a sorbet kick lately and had been wanting to try Rhubarb sorbet for quite awhile, so that is the first thing that I did with my rhubarb.
Sorbet has got to be one of the easiest desserts to make. This one is no exception. Chop a few things, throw them in a pan, let it cool and churn away. You don't even have to churn if you don't have an ice cream maker. You can freeze and stir with a fork and then puree in the food processor. I used that method last time.

This recipe contains fresh ginger and orange zest, so there is a complexity of flavors, but you can really taste the rhubarb shining through. I did not strain my puree, because I hate to waste any of the rhubarb and I like the bite you get from a little piece of ginger sometimes.
I do wish I would have reduce the amount of sugar I added though. The finished product was just a tad bit too sweet. One of rhubarb's best qualities is that tart flavor and the sugar took too much of that away. But, that is just my opinion, of course!

Here is the recipe for Rhubarb Sorbet from Simply Recipes
* I didn't strain the ginger and rhubarb pulp out of my sorbet
* If I make this again, I will add less sugar- it was just a little bit too sweet

Rhubarb Crumb Bars

I know rhubarb is no longer in season.
But, this year, I thought ahead about how much I love rhubarb and how I would probably want to use it when it was no longer available. And I did something about it.

I bought lots of rhubarb, chopped it into pieces, and put it in a large freezer bag.
Good job me!
I was able to make this delicious recipe a couple of weeks ago because I had frozen rhubarb. I didn't have to wait until next spring. I'm glad because this was a delicious little cake/bar.

This recipe was very similar to the Blackberry Crumb Bars I made a couple of months ago, mostly because they came from the same source, but I didn't care too much because they looked too good to pass up.

I made these for a birthday party and made sure that I was able to sample a piece. Yummy. Really yummy. The best part is that this dessert isn't overly sweet- the rhubarb gives a nice tang to it, but the crumbs on top add a great crunch and burst of sugar. Perfect.

Very close to being a favorite way to use rhubarb.
Thank goodness I still have some in the freezer.

Recipe for Rhubarb Crumb Bars

Oaty Rhubarb Streusel Bars & Blackberry Crumb Bars

When I am asked to provide dessert for something in the summer, I always think of desserts that include fruit. I decided on these 2 quick and easy fruit bars which showcase blackberries and rhubarb.

A couple of weeks ago I bought a large amount of rhubarb, because I knew it wouldn't be available much longer. I brought it home and chopped it, so that I could put in it in the freezer and use it later.

I used some of the rhubarb in these Oaty Rhubarb Streusel Bars. The base is a basic oatmeal crust/crumble, of which some is reserved to be the crumbs on top. The base is baked for a little while and then the rhubarb is added. The rest of the crust is sprinkled on top and then a ginger icing and crystallized ginger are sprinkled on top. These bars turned out looking so delicious.
I didn't get to taste one, but there weren't any leftovers, so I can only assume they were great.

The Blackberry Crumb Bars had a cake-like base, then the blackberries were placed on top and a separate streusel was sprinkled on top.
These were a little bit more difficult to cut, so my kids and a friend were able to sample one of the pieces that fell apart. They said it was delicious. My kids were begging for more, but the rest had to be whisked away!
If you are looking for an easy fruit cake/cookie streusel bar, try one of these!


Recipe for Oaty Rhubarb Streusel Bars



Recipe for Blackberry Crumb Bars

Recipes from Gale Gand's Brunch

Have you seen this book, Brunch by Gale Gand? Well, it is a really good one, full of delicious pictures and great recipes.

It has been sitting on my book shelf for quite a while and I decided it was time to give some of the recipes a try.

The other day we had Backwards Day at our house. We ate brownies for breakfast, read our bedtime story after that, went to the library in our pajamas, etc. and we finished off the day by eating brunch instead of dinner.
I chose 4 recipes from this book for our menu- Pineapple-Blueberry Smoothie, Roasted Pears & Rhubarb w/ orange, Bacon Waffles, and a variation of the cover recipe- Egg Cups.
I don't like cooking with bacon and usually don't, but my kids love it when they get the chance to have some and I figured this was a fun way to use it.
We spent the afternoon swimming, so when I started making all these recipes, everyone was starving. I was almost out of eggs, so I used egg substitute in the waffles. (not by choice, I couldn't run to the store at that point)
The batter was light and airy, which made delicious waffles.

The smoothie was one of the best I have ever had. I don't know if it was simply because we had been out in the hot sun for hours and I was overly thirsty or just the wonderful combination (I am leaning towards this explanation) but it was great. The frozen pineapple and mint just added a delicious zing to the smoothie. My girls always like having their smoothies in "fancy" cups.

The egg cups were delicious. I didn't really use her recipe, but it was the same idea. I added some spinach to get some sort of vegetable in there.

The roasted fruit was really good. I liked the rhubarb part better because the sweet roasting liquid really went well with the tartness of it. The pears were a little too sweet. I would reduce the sugar in that one next time. The roasted fruit would be a great topping for vanilla ice cream or filling for a crumble/cobbler.

Overall, this was a really fun brunch, even if it was for dinner and we loved it.

Bacon Waffles (* I used 1/2 cup egg white substitute and low fat buttermilk)
2 cups all-purpose flour
1 Tablespoon baking powder
1/4 teaspoon baking soda
2 Tablespoons sugar
2 large eggs
3/4 cup buttermilk
3/4 cup whole milk
4 Tablespoons unsalted butter, melted
6 strips bacon, cooked and crumbled
maple syrup, for serving

Heat a waffle iron.
In a medium bowl, stir together flour and next 3 ingredients.
In another bowl, whisk together the eggs and next 3 ingredients.
Stir crumbled bacon into the wet ingredients.
Mix the dry ingredients into the wet ingredients all at once, just until combined.
Don't overmix- it should be lumpy.
Make waffles according to manufacturer's directions; serve with maple syrup.


Egg Cups
I kinda did my own thing here.
I combined 3 eggs, 4 egg whites and 1/3 -1/2 cup skim milk in a bowl, then seasoned it with salt and pepper.
I sprayed a jumbo muffin tin with cooking spray and press a ham slice in each of the muffin cups.
I steamed some spinach and placed that at the bottom of the ham cup.
I poured the egg mixture into the ham cups and then added cubes of mozzarella and halved cherry tomatoes to the egg mixture.
I baked them at 375 degrees F, until the egg was completely cooked, about 17-20 minutes.

Pineapple-Blueberry Smoothie * I used Apple Passion-Mango juice concentrate and Stonyfield Blueberry Low-fat Yogurt
2 cups frozen pineapple chunks
1 cup frozen blueberries
1/2 cup frozen apple juice concentrate
1/2 cup plain yogurt
2 fresh mint leaves

Combine all ingredients in a blender and blend until smooth. Serve immediately.

Roasted Pears & Rhubarb with Orange (I halved this recipe)
4 medium pears, ripe but firm
4 stalks rhubarb, trimmed and washed
1/4 cup orange juice
2 Tbls honey
2 Tbls red wine ( I used cranberry juice)
1/2 cup packed light brown sugar
1 vanilla bean, split open
2 tsp cornstarch
1/2 tsp ground cinnamon

Heat the oven to 400 degrees F.
Quarter and core the pears (do not peel them). Cut the rhubarb into 1-inch pieces.
In a large bowl, combine orange juice and remaining 6 ingredients. Add the pears and rhubarb, and toss to coat.
Pour into a casserole or gratin dish and bake until tender, 35 to 40 minutes.

A Variety of Mini Scones

On Mother's Day, we had a brunch and program for all the women at church. When we were discussing the menu, we decided to keep it simple. I suggested scones and volunteered to make a few varieties.
I apologize for the bad photos, but they were taken in a rush, on my way out the door to church.

I made a few recipes that I have made before- like these rhubarb and cranberry ones (Yes, I had one last bag of cranberries in the freezer that I used). And I tried a couple new recipes, like the Cherry Chocolate Scones and the Ginger Scones- both were very popular.

I also made a gluten-free scone, but used a gluten free mix and just had to add butter, buttermilk, dried blueberries and lime zest.
I used the Pioneer Womans' directions found in this post, to cut all my scones into minis, making them all much more figure friendly. Each recipe yielded about 30 or so mini-scones.
I also shaped and froze most of the scones ahead of time and just baked them straight from the freezer (just add a few minutes to the baking time)- a tip that Bridget shared on one of her posts about scones.

Recipe for Cherry Chocolate Scones
* I used milk chocolate chips
* I made a glaze with half&half and powdered sugar for these scones

Recipe for Ginger Scones
* I used milk, powdered sugar and ground ginger for the glaze

Recipe for Rhubarb Scones
* I used fresh lemon juice and powdered sugar for the glaze

Recipe for the Cranberry Scones
* this time I left out the egg yolk and used 3/4 cup buttermilk instead of heavy cream
the scones were much easier to shape because the dough wasn't as wet
* I used fresh orange juice, zest and powdered sugar for the glaze

Buttermilk-Quinoa Cakes with Rhubarb Blackberry Compote

I checked out Deborah Madison's Vegetarian Cooking for Everyone from the library a week or so ago and was intrigued by a variation of her buttermilk pancakes that called for adding quinoa to the batter.
I had some cooked quinoa in the fridge and decided to try it out.
I also had blackberries and rhubarb, so I decided to make a tart compote to top my pancakes with. I noticed that Maria had done a rhubarb berry compote to top some pancakes recently, so I was inspired to create my own compote creation.
I added some lime juice and zest to my fruit, a little sugar and water and then thickened it at the end with a little cornstarch. It was so tasty. Nice and tart.
The pancakes were really good too. My kids ate them plain that entire day as snacks- they loved them.

I used some of the leftover compote to top my oatmeal the other day and it was delicious. Also good with almond butter on toast. Yum.

Buttermilk Quinoa Cakes adapted from Vegetarian Cooking for Everyone by Deborah Madison 10th Anniversary Edition

1 1/2 cups flour (I used white wheat)
1 1/2 to 3 Tbls sugar
salt
1 tsp baking soda
2 tsps baking powder
2 egg whites
1 egg
3 Tbls canola oil
1 1/2 cups low-fat buttermilk
1 tsp vanilla
3/4 cup cooked quinoa

Mix the dry ingredients in one bowl. Mix the egg whites, egg, oil, buttermilk and vanilla in another bowl. Pour the wet ingredients into the dry and stir just to combine.
Gently fold in the cooked quinoa.

For each pancake, drop 1/4 cup batter onto a nonstick griddle or skillet over medium-high heat. Cook, without disturbing until fine bubbles appear on the surface. Flip over and cook until browned on the second side.

Serve immediately or keep warm in a low (200 degree) oven until all are finished.

Rhubarb Blackberry Compote by Mary Ann
2 cups chopped rhubarb
1 1/2 cups blackberries
zest and juice of 1 lime
1/4 cup granulated sugar
1/4 cup water +2 Tbls cold water
1 Tbls cornstarch

Combine rhubarb, blackberries, lime zest and juice, sugar and 1/4 cup water in a heavy bottomed saucepan and bring to a boil over medium-high heat.
Mix 2 Tbls cold water and cornstarch in a small bowl.
Add the fruit mixture and lower heat. Cook for a few minutes more, until thickened.

Strawberry-Rhubarb Ice Cream and my mom's Rhubarb Cake

Okay, I know someone is going to argue with me on this next one, but it is absolutely the truth- I have the best Mom that has ever lived on this planet. Hands down. No competition.
Sorry folks, it is just a fact.

My mom is amazing. She is awesome. She is nice. She is my best friend. Sometimes I wish she could raise my kids because she would probably do a better job of it.
She listens, she cares, she is soft-spoken and she is my hero. I can only hope that I will turn out as great as she is.

I feel lucky that she always made healthy food for us to eat. I remember when she weaned us down to skim milk. We ate lots of fresh vegetables and fruits, whole grains, a little meat/poultry and minimal sweets.
I feel so blessed to have grown up eating this way because I really think it has made a difference in my own family's way of eating.
We were lucky to live close to my grandparents who had a huge garden and my dad had one too, so we always had tons of fresh things to eat. We canned them too, so they would last all year.

Rhubarb was one of the items we grew up eating. I remember this cake and when I bought rhubarb and was debating what to make with it, the final thing I thought about was this cake. I was also very curious about the Strawberry-Rhubarb Ice Cream in Cooking Light Magazine, so we made both.
First, the ice cream. It was really, really good. I was surprised because sometimes lower fat ice creams don't taste great, but this one used egg yolks and actually was made with a custard, so I knew it would probably turn out yummy. It did. I used cran-raspberry juice instead of wine to cook down my rhubarb (a suggestion included in the recipe) and my girls helped me make all the different parts.
I made the cake that afternoon and we invited some friends over to play, with this being our little treat. It was enjoyed by everyone. The little bit of ice cream that survived, was devoured by my girls the next morning for breakfast. (Fruit + dairy + eggs =Breakfast. Right?)

The cake originally called for shortening, but I don't use that, so I have adapted it to use butter instead. It is more like a coffee cake or upside down cake than anything else and sometimes the cinnamon-y topping sinks to the bottom. It is so delicious. I think it might be passed down from my grandma, but just call it my mom's cake because she always made it for us. You should give it a try- you won't be sorry. I promise.

Happy Mother's Day!


My mom's Rhubarb Cake
1/2 cup butter, room temperature
1 1/2 cups sugar
1 egg
2 tsp vanilla
1 cup +2 Tbls buttermilk
2 cups flour
1 tsp baking soda
1/2 tsp salt
2 cups chopped rhubarb
Topping:
2 Tbls butter, room temperature
1/2 cup sugar
2 tsp cinnamon

Preheat the oven to 350 degrees. Spray a 9x13 or 11x7-inch pyrex/glass pan with baking spray (with flour).
Whisk together the flour, baking soda, and salt in a small bowl.
Cream together the butter and sugar in a large bowl, until fluffy and well combined. Add the egg and vanilla. Mix well.
Add half of the flour mixture and beat until combined. Add half the buttermilk and beat until combined. Add remaining flour and then remaining buttermilk. Gently fold in the chopped rhubarb.
Spread the batter evenly in the prepared pan.
Combine topping ingredients in a small bowl with your fingers, until mixed. Sprinkle evenly over the batter.
Bake the cake for 40-45 minutes, until the top is golden and the middle is cooked through.
Serve immediately or let cool and serve later.
This cake is good the next day too.


Recipe for Strawberry-Rhubarb Ice Cream from May 2010 Cooking Light
*Note- I did not strain the strawberry-rhubarb puree before I stirred it into the custard
and I used cran-raspberry juice instead of the wine

Rhubarb Scones with Rhubarb Jam

Rhubarb.
I grew up eating it. My grandpa grew it in his huge garden and so did my dad.
Every spring my mom would make giant amounts of rhubarb cooked with a little sugar and lemon juice. We ate it by the bowlful, spread it on toast- we ate it on just about everything.
My mom makes a scrumptious rhubarb cake- oh so good. It is also wonderful in crisps, cobblers, and pies.

I always get excited when I see rhubarb and realize that it is in season. I bought a bunch and then the hard part was deciding what to do with it.
I saw a recipe in Everyday with Rachael Ray magazine that featured biscuits with "rhubarb jam". The rhubarb jam was basically the same thing that my mom makes all the time, but it had quite a bit more sugar.
I didn't want to make the biscuits that were featured with the recipe, mostly because I made some cream biscuits a couple weeks before and wanted to try something else.
I thought about my mom's cake or muffins, but then I saw Bridget's scones, (she is pretty much the queen of scones) and they looked amazing, so I made those. I have made multiple scones from her site, so I knew they would turn out perfectly.

I made these scones while my mom, dad, and younger brother were visiting from Utah and they were loved by everyone. They disappeared in minutes! I really miss having a teenage eater around.

I reduced the sugar in the rhubarb jam and added some chopped strawberries, so that more people could enjoy it. And because I found some beautiful strawberries.

If you have never tried rhubarb- I recommend giving it a try. It is really so versatile and delicious!


Recipe for Rhubarb Scones from The Way the Cookie Crumbles

Rhubarb Jam adapted from Everyday with Rachael Ray

• 1/2 cup sugar(I used a couple Tbls less than this)
  
• 1 teaspoon fresh lemon juice
• 1/2 pound rhubarb, sliced 1/2 inch thick (2 cups)

In a medium nonstick skillet, combine 1/2 cup water, 1/2 cup sugar and the lemon juice over medium heat. Cook, stirring, until the sugar dissolves. Add the rhubarb and simmer until very thick, stirring to break up the rhubarb and scrape the skillet sides, about 10 minutes. Transfer to a bowl and let cool.

Rhubarb Treats- Steph's Rhubarb-Filled Yogurt Cupcakes, Rhubarb Mini Pie Turnovers, Rhubarb Galette, and Prudy's Rhubarb Struesel Coffee Cake

We have had company and as you can see, an overabundance of rhubarb. I have spent the last few days making rhubarb everything. Keep in mind that there are varieties of rhubarb that are not deep red and that is the kind I have available. Some of these pictures may not look so good, but they taste good, I promise~! First, we have the Rhubarb-Filled Yogurt Cupcakes from Steph over at A Whisk and A Spoon.Go HERE to see her beautiful photos. She won Cupcake Hero back in April with these tasty things, and boy, are they delicious. The funny part is that they use a Rhubarb filling that I grew up eating as a breakfast dish. It is the only way we ever ate rhubarb when I was small and so it was so fun to use it as a cupcake filling! Her blog is lovely, so go check it out and make these cupcakes- You will not be sorry! Here is the lovely hole I dug in the cupcake, and then filling it with the green rhubarb filling. It tastes better than it looks! I promise!

Next are the mini pie turnovers and galette. I took a shortcut on these and used refrigerated pie crusts. The filling was marvelous. I made some with 5-inch circles, which I filled with 1/4 cup filling and then 2-inch circles, which I fit a heaping Tbls filling in and then put another circle on top. We used the leftover cream filling from the peach cake last week to dip them in-- Perfection! I used the other part of this pie filling to make a galette.


Now, on to Prudy's coffeecake. It was soo good! And I am a happy camper when I can call anything this tasty breakfast. I added some oats to the struesel topping and it seriously was gone within 30 minutes. It can also be made with any other fruit, check out her original post HERE.

Prudy's Rhubarb Streusel Coffee Cake slightly adapted from Prudence Pennywise
1/2 cup salted butter
1 cup sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
2 cups chopped rhubarb, or other fruit
For Streusel:
1/3 cup heaping brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1 1/2 tablespoon butter

1/3 cups oats

Preheat oven to 350 degrees. In a medium bowl, cream butter and sugar. Add eggs, buttermilk and vanilla. Stir in flour and soda, stirring just until blended. Add rhubarb and pour into greased 9 by 13. Combine all streusel ingredients and sprinkle over the top. Bake for 30-40 minutes, or until springy in the center.

Rhubarb-Filled Yogurt Cupcakes from Steph at A Whisk and A Spoon- makes 12 large cupcakes
-Start by making and chilling the rhubarb compote (process below).
-Bake and cool the yogurt cupcakes (recipe below).-If your pistachios have papery skins on them, blanche them for a minute in boiling water. Drain them, and once cool enough to handle, slip off the skins. Chop them roughly.
-Make the lemon butter icing.
-To fill the cooled cupcakes, use a small knife or round cookie cutter to cut a plug out of the center of each (going in from the top). Save the top bit of each plug. Fill each cavity with rhubarb compote. Cover with the top bit so the filling is not exposed.
-Top with the icing and sprinkle on the chopped pistachios.
Rhubarb Compote Note: This is more of a process than a recipe, and can be adjusted depending upon the amount of rhubarb you have and how sweet you would like it to be. I’d use at least 12 stalks, and any leftover compote is great on oatmeal or with yogurt.-Trim off the tops and bottoms of each stalk of rhubarb. Use a pairing knife to peel away any strings. Cut into 1-inch pieces.
-Weigh the cut rhubarb. Measure out sugar equal to 1/4 to 1/3 of the weight of the rhubarb, depending on how sweet you’d like it. If you don’t have a scale, you can eyeball or use cup measurements.
-Put rhubarb pieces and sugar into a heavy-bottomed pot. Add a small splash of water (just to keep the rhubarb from burning) and place over medium heat. Stir frequently to keep from sticking to the bottom.
-Simmer for several minutes until the rhubarb releases its juice and the sugar is dissolved. The rhubarb will soften and break down and the liquid should be reduced (although if you have an excessive amount, you can tip it out). All this will probably take about 10 minutes, unless you are working with a very large quantity.
-Transfer to a container and chill. This will keep for a week or two.
Yogurt Cupcakes- makes 12 large cupcakes- heavily modified from The 1997 Joy of Cooking
2 c sifted all-purpose flour

1 t baking powder

1/2 t baking soda

1/4 tsp salt

5 T salted butter, room temperature

1 c sugar

1 egg

2 egg whites

1 t vanilla

1 c plain yogurt (full or nonfat), cool room temperature (I used Greek Yogurt)

-Preheat the oven to 350°F/180°C and spray and flour twelve cavities of a muffin tin (or line with paper cups).
-Sift together the flour, baking powder, baking soda and salt. Set aside.
-Beat the butter in a large mixing bowl until creamy. Gradually add the sugar and beat until light in color and texture.
-Whisk together the egg, egg whites and vanilla. Gradually beat into the butter/sugar mixture until thoroughly combined.
-Add the dry ingredients and yogurt in three parts, alternating and beating smooth after each addition.
-Divide the batter in the tin, and cook for about 20-25 minutes, until a toothpick comes out clean. Cool in the tins for a few minutes and then transfer to a rack to cool completely.
Lemon Butter Icing- makes enough to generously frost 12cupcakes adapted from Everyday by Bill Granger
8 T unsalted butter, room temperature

10 oz powdered sugar, sifted

1 Tbls lemon zest (finely grated)

1 Tbls lemon juice

1 tsp vanilla extract
-Beat the butter until very soft and white. Beat in the powdered sugar, lemon zest and juice. (You can adjust consistency with either extra powdered sugar or lemon juice.)

Rhubarb Mini Pie Turnovers inspired by a recipe on The Food Channel website

4 cups chopped rhubarb

1/2 cup sugar

1/4 cup flour

pinch cardamom
1/4 tsp nutmeg

zest of 1/2 orange

juice of 1/2 orange
2 15-inch refrigerated pie crusts

1 egg, beaten

Combine rhubarb and next 6 ingredients in a large bowl. Let sit for 1/2 hour.

Preheat oven to 375 degrees F. Cut 4 5-inch circles and 4 2-inch circles out of your refrigerated pie crusts.

Line a baking sheet with parchment paper. Place 1 circle on parchment, fill with scant 1/4 cup rhubarb filling and fold over the dough until it meets the other side. With fingers, make sure the crust is closed, by pressing it together and fluting it. Repeat with remaining dough and filling.

To make small rounds, place 1 Tbls filling on 2-inch circle and cover with another 2-inch round. Close with fingers.

Make an egg wash and brush mini turnovers with egg wash, using a pastry brush. Sprinkle with decorating sugar if desired. Bake for 22 to 25 minutes, or until rhubarb is soft and crust is golden.

The leftover filling from this recipe can be used to make a galette

Cream from Peaches and Cream Chiffon Cake- Woman's Day Magazine
2 Tbsp confectioners' sugar
1 cup nonfat Greek yogurt
1/2 cup heavy cream
Stir confectioners' sugar into yogurt in a medium bowl. In a small bowl, beat cream until stiff peaks form; fold into yogurt mixture and refrigerate.

Rhubarb Galette

use leftover rhubarb filling from above recipe and 1 refrigerated pie crust (unless you want to make you own dough)

Line a baking sheet with parchment

Roll out pie dough

sprinkle graham cracker crumbs on dough, leaving a 2-inch border

Spoon rhubarb filling into middle, on top of graham cracker crumbs

Fold the sides of the pie crust up, covering part of the filling

Brush with egg wash and sprinkle with sugar

Bake in a 425 degree oven for 25 minutes, or until crust is golden

serve with ice cream or cream (above)

TWD- Cherry Rhubarb Cobbler with Mango-Banana Frozen Yogurt

This week's pick was chosen by Amanda of Like Sprinkles on a Cupcake. Check her blog for the recipe. I like rhubarb and have eaten it since I was little, so I had no problem there. Cherries, well I like them too. Cobbler isn't my favorite dessert, but I was willing to give it a try. We have rhubarb growing in the garden and tons of frozen Bing cherries from my grandpas cherry trees, so I was ready to go. Then the oven died. It has been throwing fits alot lately, not wanting to light the pilot light, and usually I can fix it, by timing it just right and lightly a long match, sticking it under the bottom of the oven and somehow lighting it. But, this time, it wouldn't work. I was making cookies at the time, and we had to take the oven apart. To make a long story short, we didn't fix it. I waited until the last minute on this one and then, I happened to open the latest issue of Everyday with Rachel Ray (I knew all those magazine subscriptions would pay off someday) and saw a feature on how to make cobbler on the grill. SO-problem solved. I got out a cast iron skillet, followed the recipe to a tee, and then tried to get the gazillion year old grill hot enough to bake something. I covered that thing with foil and, after 1 1/2 hours, ta-da! It worked! There was a bit of a smoky grill flavor, so I will have to try this again, when the oven is fixed, but at least I know it is possible. I also threw together some great Frozen Yogurt (check it out below). Go check out everyone else's take on this cobbler by checking out the TWD blogroll.

Strawberry-Rhubarb Muffin Taste Test

I promised I would give her one more chance. Her, being Jeanne Jones, a woman who people send recipes to, so that she can "lighten" them without losing the taste and flavor. These recipes are featured every Wed. in the local paper. She rewrites the recipes and after this second chance, I am beginning to wonder if anyone bothers to test the recipes she lightens. Maybe the mistake is the fact that they print both the original and the reworked recipe. If you just tried the light one, maybe it wouldn't be so bad. But, I like doing taste tests with both the recipes and after this second chance, I don't think I will try it again. A couple of months ago, I tried a reworked pumpkin dessert, making the original as well, and no one could the light version. Same deal herem except the low-fat muffins were edible (and enjoyed by some). The orginal recipe produced a great looking and tasting muffin, the low-fat was gray (I couldn't stand to post a picture) and I could definitely tell a difference in the batter. I say if you are going to have a treat, have a good one!

STRAWBERRY RHUBARB MUFFINS

1 cup strawberries, chopped

1 cup rhubarb, chopped

1 1/4 cups sugar

1/2 cup whipping cream (I used a combination of whole milk and melted butter instead)

2 eggs, slightly beaten

1/2 teaspoon vanilla

2 1/4 cups all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1/2 cup butter, melted

Sugar-cinnamon mix

Preheat oven to 375 F. Combine strawberries, rhubarb and sugar. Let stand 5 minutes. Stir in cream, eggs and vanilla until well-blended. Add strawberry mixture to flour, baking powder and salt mixture. Add butter and stir just until mixed. Spoon into 16 greased muffin cups. Sprinkle with sugar-cinnamon mix. Bake 14 to 18 minutes or until a toothpick comes out clean. Makes 12 muffins.

REDUCED-FAT STRAWBERRY RHUBARB MUFFINS
1 cup strawberries, chopped

1 cup rhubarb, chopped

3/4 cup sugar

1 1/4 cups all-purpose flour

3/4 cup oat flour

1/2 teaspoon baking soda

2 teaspoons baking powder

1/4 teaspoon salt

1 egg

1/2 cup low-fat buttermilk

1/2 teaspoon vanilla extract

3 tablespoons canola oil

1 teaspoon ground cinnamon

2 tablespoons sugar

1. Preheat the oven to 350 F. Spray 16 muffin cups with nonstick cooking spray, or line with paper cups. Set aside.
2. In a small bowl, combine the strawberries, rhubarb and sugar. Let stand for 5 minutes, then stir again.
3. Combine the flours, baking soda, baking powder and salt. Set aside.
4. In a large bowl, lightly beat the egg. Beat in the buttermilk, vanilla and oil. Add the strawberry mixture and mix well.
5. Pour the flour mixture in and stir just until moistened. Fill the muffin cups about 3/4 full. Combine the cinnamon and sugar, and sprinkle the tops of the muffins. Bake 15 to 18 minutes, testing by lightly pressing on the top of the muffin; if it springs back, it's done. Makes 16 muffins.