Strawberry Rhubarb Crisp

These two flavors marry together so nicely....so fresh, lightly sweet and tangy.  When I saw rhubarb in the produce section the other day I was inspired to make this dessert.

strawberry rhubarb crisp

Start with fresh rhubarb-usually fresh in the spring...I got lucky.  I followed Ina Garten's recipe.  I thought about a crostata; a pie would have been nice; but I came back to Ina's recipe:https://www.foodnetwork.com/recipes/ina-garten/strawberry-rhubarb-crisp-recipe-1973658

strawberry rhubarb crisp filling mise en place

Strawberry rhubarb crisp:

filling:

4 cups rhubarb, cut into about 1" pieces

4 cup strawberries, use whole if small, cut in half or quarters if large

3/4 cup sugar

zest of 1 orange

1/2 cup fresh squeezed orange juice

1 Tbs cornstarch

Put rhubarb, strawberries, orange zest and sugar in a bowl and toss.

strawberries, rhubarb and sugar

fruit macerated in sugar

This is what it should look like after the sugar has drawn out the juices of the fruit

Add 1 Tbs of cornstarch to 1/2 cup orange juice.  Mix well and add to the fruit mixture.

Pour into an 8" by 8" baking dish.  This is a gorgeous heart baking dish from Williams-Sonoma https://www.williams-sonoma.com/products/emile-henry-valentines-day-ruffled-heart-dish/?pkey=e%7Cemile%2Bhenry%2Bheart%7C22%7Cbest%7C4294967267%7C1%7C24%7C%252Femile-henry-heart%252Fbakeware%7C1&cm_src=NLASEARCH

fruit in baking dish, heart

OK Ready for the crisp topping:

crisp topping mise en place

 Topping recipe:

1 cup all purpose flour
1 cup oatmeal ( not instant)
1/2 cup granulated sugar
1/2 cup brown sugar
12 Tbs butter, cold
1 tsp salt

In your Kitchenaid fitted with the paddle add all ingredients except for butter.  After well mixed and the 12 Tbs butter in small pieces and blend with the paddle.  This will render a lumping consistency with larger pieces of butter still in mixture.  Sprinkle all ( or some if you want fewer calories) over the filling.

ready for the oven

Place the baking sheet on a parchment lined baking sheet. This will bubble over.

Bake at 350 degrees for 1 hour.

crisp complete!

Serve with vanilla ice cream or whipped cream while still warm.

Bon Appetit!!

Kate's special

Kate and I made an additional crisp - gluten free.  We had only one cup of rhubarb so our math brains had to go to work and down size to one fourth of all the ingredients.  First we found the right size pan.

Use all purpose gluten free flour and gluten free oatmeal instead of regular..  That's all!

How do you divide a tablespoon or a fourth of a cup by 4?!?----Math rocks!

ready for ice cream

footnote: This did bubble over and left a thin layer of syrup on the parchment paper.  It peeled off like a fruit leather.  Delish.

Chipotle Deviled Eggs---Yum

Who doesn't love deviled eggs?  I am so lucky to have fresh eggs every day even when it's zero degrees outside and am always looking for new ways to use them.  A couple of weeks ago I taught a cookbook class on the Instant Pot at Williams-Sonoma and one of the recipes was for Srirachi deviled eggs. They were delicious.  So I decided to give this recipe a try with really fresh eggs.

Fresh eggs are hard to peel once they are hard boiled.  The Instant Pot corrects this problem by cooking them under the pressure cooker mode- 5 minutes.  But honestly I don't have an Instant Pot and thanks to the research of Cooks Illustrated I have resolved that problem without one.   Solution: steam the eggs for 11 minutes.  This allows both the yolks and the whites to cook evenly and release the tight bond from the white to the shell.  Then plunge them into an ice bath and they are simple to peel.

Chipotle deviled eggs

Here's the recipe for Srirachi deviled eggs - actually Chipotle since that's what I had

Ingredients:

• 12 eggs
• 1/2 cup (4 oz./125 g) mayonnaise
• 5 tsp. sriracha sauce (or chipotle hot sauce)
• 2 tsp. Dijon mustard
• 1 tsp. white wine vinegar
• Kosher salt and freshly ground pepper
• Finely chopped fresh flat-leaf parsley for garnish

For the bread crumbs:

• 2 Tbs. olive oil
• 1 1/2 cups (6 oz./185 g) fresh bread crumbs
• 1/2 tsp. granulated garlic
• 1/2 tsp. sweet paprika
• Pinch of cayenne pepper
• 2 tsp. chopped fresh flat-leaf parsley

Peel and half lengthwise each hard boiled egg

Use a spoon to scoop the yolks into a bowl

Set the egg white halves on a serving platter

******** the one in the picture is from Target, Magnolia farms spring https://www.target.com/p/egg-tray-cream-hearth-hand-153-with-magnolia/-/A-52935264

To the yolks, add mayonnaise, hot sauce, mustard, and vinegar and whisk until no limps remain.

Season with salt and pepper

Bread crumbs:

In a frying pan over medium heat, warm the oil

Add the bread crumbs, garlic, paprika, cayenne, and parsley and cook, stirring constantly until the crumbs are well toasted - about 3 minutes.

Remove from heat and let cool.

Either with a spoon or in a pastry bag ( this puts a professional touch on these beauties) with a large star tip pipe about 1 heaping tablespoon into each egg white half.  

Top with bread crumbs and a sprinkle of parsley and serve.

Bon appetit!!

Deviled eggs are so perfect at Easter after the Easter egg hunt is over and you have plenty of eggs to eat.  They are also great for a summer picnic.  It is almost a luxury to have a platter just for deviled eggs but when I saw this one at Target for a reasonable price I brought it home.  Williams-Sonoma also has a pretty good affordable one and also one with a place to put ice in the lower bowl to keep the eggs cool on a summer picnic.

https://www.williams-sonoma.com/products/open-kitchen-deviled-egg-platter/?pkey=e%7Cdeviled%2Begg%2Bplatter%7C149%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH

                

Happy Valentine's Day

Gabriela and Reina

I hope your day is filled with lots of love, cookies, chocolates and fun.