Saturday, July 12, 2008

Take Two

I'd like to improve the photography on this blog, which is a challenge because my kitchen is dark and I do most of my cooking at night.

But I had some time this afternoon and thought what better recipe to experiment with than strawberry rhubarb crisp.

I know what you're thinking - didn't she already make a strawberry rhubarb dish? Good memory! I did, but it didn't turn out as well as I'd hoped. The rhubarb was too crunchy, and frankly, I didn't even know how it was supposed to taste.

Early this week, Ryan and I went out for dinner, and the restaurant had a strawberry rhubarb dessert on the menu. Knowing that I might get more of these ingredients in my CSA box this week, we ordered it to see what we were missing.

It was completely different than the dish I had made - the strawberries had melted into a sweet fruity goo that was filled with tender but tart rhubarb. The ice cream quickly fell through a toasty crust and dissolved, becoming one with the sugary goodness.

I didn't try to recreate the dish I had made before. Instead I found a recipe that required baking the rhubarb rather than sauteing, as that's what seems to have tripped me up the first time.

I found a recipe for strawberry rhubarb crisp on the Animal, Vegetable, Miracle web site. For those who haven't heard of it, this is a book written by Barbara Kingsolver about her family's experience living off their land for a year. I'm only on the fourth chapter, but already I'd recommend it.

Anyways, here's my attempt at creating food porn.

I also tried to stage a shot of a piece on a plate with some ice cream. It must have looked so good that Karl wanted a taste.

Strawberry Rhubarb Crisp (from Animal, Vegetable, Miracle web site)

3 cups strawberries, halved
3 cups chopped rhubarb
1/2 cup honey
Mix thoroughly into an 8X8 ungreased pan.

1/2 cup flour
1/2 cup rolled oats
1/2 cup brown sugar
3/4 tsp. cinnamon
1/2 tsp. allspice
1/3 cup butter
Mix until crumbly, sprinkle over fruit mixture and bake at 350 for 40-50 minutes, until golden. (I took mine out at 40 minutes because I only had 2 cups of strawberries and rhubarb. I used 1/3 cup of flour, rolled oats, and brown sugar.)


Made By Angie said...

mmm so that's what we missed on friday...bummer!

Lauren said...

Yum!!! Strawberry rhubarb is my favorite! We aren't getting any rhubarb here in Singapore - and I refuse to by strawberries from the U.S. I think it is because I too am reading Barbara Kingsolver's book - although I started it about 3 months ago and haven't finished yet!

Anonymous said...

Um, you need a new food stylist. I think you're supposed to use Crisco instead of ice cream so that it doesnt melt before take the picture.


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