"It is in playing, and only in playing, that the individual child or adult is able to be creative and to use the whole personality; and it is only in being creative that the individual discovers the self ." ~ D. W. Winnicott
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
While our daughter-in-law was playing at a national library conference in California, the rest of us discovered a fabulous place to play at Tamarack Nature Center, where hours can be spent building forts, climbing rocks, creating rivers, building dams… play can be serious business.
RECIPE OF THE WEEK
It suddenly hit me that it was already the end of June and rhubarb season is nearly over! Picked up some fresh picked strawberries at Sweet Corn and More, some rhubarb from our son's garden and voila… fresh strawberry rhubarb crisp! This recipe based on one from Anne Burrell of the Food Network adds balsamic vinegar which seems to cut some of the tartness of the rhubarb. I used fresh-picked local strawberries that are sweeter than mass-produced strawberries and 2 cups rhubarb. Using different strawberries and more rhubarb may suggest more sugar.
STRAWBERRY RHUBARB CRISP
FILLING 
- 4 cups strawberries cut into pieces
- 2-4 cups rhubarb, cut into pieces
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 orange, zested and juiced
- 2 tablespoons balsamic vinegar
TOPPING
- 1 1/4 cups flour (white or whole wheat)
- 1/2 cup rolled oats
- 1 cup brown sugar
- 1 1/4 sticks butter, sliced into pieces
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1-2 tablespoons water, if needed
Preheat oven to 350 degrees F. Combine filling ingredients in a large bowl and stir to be sure everything is well combined. Pour into a buttered 9 x 9 inch baking dish.
Combine topping ingredients in a bowl and cut in butter with pastry blender until well blended and crumbly. Add 1-2 tablespoons water if the mixture seems too dry.
Spread topping over filling and bake until filling is hot and bubbly and topping looks crispy and brown, about 45 minutes. Serve warm with ice cream.
Sharlene Hensrud, RE/MAX Results – Email – Minneapolis Realtor who cooks
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