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.)

3 comments:

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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