“Music can change the world because it can change people.”
– Bono
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, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We have been experiencing a lot of music as the season is drawing to an end… the final opera of the season… and band and orchestra concerts for our grandkids. I am so impressed with the quality of the music program at Roseville High School, where we have a freshman and a senior… they both had outstanding concerts this past week. Sina’s ‘Eclectic Ensemble’ did a jazz improvisation number which was very cool… and Sina was recognized as the only one in her orchestra playing in an ensemble in addition to the full orchestra. She is getting serious about playing viola… it will be interesting to see where that takes her.
RECIPE OF THE WEEK
John volunteered at the Guthrie last weekend and stopped at the Mill City Farmer’s Market when he was done. He brought home a welcome surprise… fresh rhubarb. So of course I had to make a rhubarb crisp. I didn’t have quite enough for the recipe I picked by Ree Drummond so I added some fresh hydroponic strawberries I picked up at Costco to make up the difference. I had not seen hydroponic strawberries before but these were wonderful… and I didn’t get the sensitivity itching I usually get when I eat strawberries… I will look for them again.
RHUBARB-STRAWBERRY CRISP
- 6 cups sliced fresh rhubarb and strawberries
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon ground cinnamon
- 3/4 cup packed light brown sugar
- 1/4 cup flour
- 1/2 teaspoon kosher salt
Preheat oven to 350 degrees F. Butter a 2-quart baking dish.
Combine the rhubarb, strawberries, ginger, and cinnamon and toss in a large bowl. Whisk together the brown sugar, flour and salt in a small bowl. Add it to the rhubarb mixture and mix well. Pour the rhubarb filling into the prepared baking dish.
TOPPING
- 1 cup flour
- 1 cup oatmeal
- 1/2 cup packed light brown sugar
- 1/2 cup white granulated sugar
- pinch of kosher salt
- 2 sticks cold salted butter
- 1/2 cup chopped pecans
Mix together the flour, oatmeal, brown sugar, white sugar and salt in another large bowl. Cut 1 1/2 sticks of the butter into cubes, then work the butter into the flour mixture using a pastry cutter or 2 knives. Stir in the pecans.
Sprinkle topping over the rhubarb mixture. Cut remaining 1/2 stick butter into small cubes and dot the top of the crisp with it.
Bake until the fruit is bubbly and the topping is golden drown and crisp, 50-60 minutes.
Serve with vanilla or strawberry ice cream, if desired.
