Welcome home! Winter is here and Christmas is quickly approaching! Join me in my quest to share my love of the lost art of cooking and preserving food history, posting recipes gleaned from years of teaching and experimenting on family and friends. My sense of humor may be a bit skewed, but no one should fear the kitchen! Take up your spatulas and frying pans! En gard! Bitte, all are welcome at my table.
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.