Discussion
  • Hey Jen!

    Just got home from a terrific week at H3 – thank you and your staff for a delicious, creative and fun menu! I’ve got a couple quick questions:

    – Were you able to obtain the Recommended Kitchen Tools e-mail that Chef Marvis mentioned during the cooking demo?

    – In looking at the recipes on-line, a few of the desserts called for what seemed to be a large amount of sugar (i.e., chocolate cake) – is there something that we can use as a sugar substitute?

    – Lastly, would you be able to send to me the recipe for the Creamy Miso Dressing? That was awesome! My e-mail is: eryanphr@nc.rr.com.

    Thanks so much!

    Beth Ryan

    From Beth Ryan
    July 25, 2010

H3 Recipe: Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

There is nothing like a summer picnic or family reunion without the seasonal and sweet strawberry rhubarb dessert.  If strawberries or rhubarb aren’t your favorite – the crisp topping can be used with any other of your favorite fruits, such as peaches, blueberries or blackberries.   Serve warm and enjoy!

 

H3 Strawberry Rhubarb Crisp

Ingredients:

4 cups              Rhubarb, cleaned, cut into medium size bits (like celery)

4 cups              Strawberries, cleaned, halved

½ cup              Sugar

1 cup               Water

2 T.                  Cornstarch

½ cup              Oats, rolled, dry

½ cup              Flour

¼ cup              Brown Sugar

¼ cup              Butter, softened

 

Preparation:

Preheat oven to 350 degrees F.  Spray 9 x 13 baking pan with cooking spray (PAM).  Cut fruits, mix together and lay in bottom of pan.  In a sauce pot mix, sugar, water and cornstarch together.  Cook until sugar is dissolved and sauce is semi thick.  Should be like a glaze.  Pour glaze over strawberries, and rhubarb.  In another bowl, mix flour, brown sugar, oats, and softened butter.  Mix until topping is semi crumbling.  Place the oat crisp topping mixture over the fruit mixture.  Bake for 25 minutes.  Little bubbles should come up the sides of the crisp.   

 

Serving size:  1/16 ( about 1/2 cup)

Calories:         105

Fat:                 3

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