Welcome home! We're back with new recipe ideas, exciting menus and much more with the advent of autumn and the Holidays, my favorite time of year. Bitte, join us at the Little Cook's table and sit for a while to enjoy down-home cooking and baking with a cosmopolitan edge. When Mennonite prairie girl meets Vegas, anything is possible! Take up your skillets and spatulas and get ready to experiment!
Friday, October 28, 2011
Here's a uniquely Canadian recipe perfected in the Prairies of Manitoba and served to generations of Mennonite youth. Rhubarb-Strawberry Crisp is perfect for using up batches of our provincial fruit, the Rhubarb as well as those strawberries that you have gathered on U-Pick destinations. Apples may also be used in season, when peeled, cored and finely sliced. I almost prefer the apple-rhubarb combination.
Recipe courtesy of a vintage Robin Hood Flour Cookbook.
CRISP TOPPING 3/4 cup (175 mL)Robin Hood® Oats (or other large rolled whole oats) 1/3 cup (75 mL)Robin Hood All Purpose Flour (or equivalent) 1/3 cup (75 mL)brown sugar, packed 1/4 cup (50 mL)butter
TOPPING 1. COMBINE oats, flour and brown sugar. Cut in butter with pastry blender until mixture is crumbly. FRUIT 2. COMBINE all ingredients for the fruit mixture. 3. TURN into greased 1 1/2 qt (1.5 L) casserole. 4. SPRINKLE crisp topping evenly over fruit. 5. BAKE at 375°F (190°C) for 35-40 minutes, or until fruit is tender. Serve warm or cold with plain or whipped cream or ice cream.
I like mine best just drizzled with heavy cream or half-and-half while still warm. Please note that this is also an excellent recipe for APPLE CRISP, or APPLE BROWN BETTY, WHEN PREPARED WITH THINLY SLICED APPLES AND RAISINS.