Happy Meatless Monday!!
Even though my main topic for this post is a dessert recipe, it’s still meatless (yes some desserts can have meat, bacon is common). If you are looking for some meatless dishes browse through my recipe page for meatless main courses, and meatless salads. My new Veggie Lemon Pepper Pappardelle Pasta Salad is great!! You should give it a try.
Since the official first day of summer is a week away, that means only one thing: Farmers Markets!! I love farmers markets. On Saturday Marc, my sister, brother-in-love, and nephew made a quick trip to the farmers market. My sister loves rhubarb crisp, and always anticipates me making one. I told her the Farmers Market should have some fresh rhubarb, and it sure did.
I was able to make my “famous” (at least within my family and friends), summer rhubarb crisp yesterday. It is a dish always served at the lake when we go and my brothers and dad used to love it after coming in from their 12-14 hour days in the fields. I got pretty good at making a quick and easy crisp, that pleases everyone.
All you need are a few key ingredients such as, oatmeal, brown sugar, raw cane sugar, cinnamon, the rhubarb of course, butter, water and vanilla. It’s really as simple as that.
Part of the crisp is laid first:
Then the rhubarb, cane sugar, water and cinnamon are next, with the remaining oatmeal mixture on top. You can find the full recipe here.
I suggest using less sugar if you add strawberries or raspberries to the crisp, as they help to take away some of the tartness from the rhubarb. Optional toppings for the crisp include, frozen yogurt or yogurt, ice cream, and whipped cream. It’s great when it’s ate right out of the oven with some froyo or ice cream on top, in my personal opinion. My sister loves it cold, so I usually chill hers in the fridge.
Rhubarb is also great in pie, muffins or even cookies. I made some Gluten Free and whole wheat muffins for the lake last year, and my hard to please brothers enjoyed them. 🙂
What’s your favorite summer treat?