Monday, May 24, 2010

Mother's Day Goodies

I had a wonderful Mother's Day. My 2 year old peony bush finally decided to bloom, and the fragrance and color were amazing--nature's Mother's Day gift to me. My grown children make every single day Mother's Day for me. My daughter surprised me by showing up to help me clean up after a morning cater and also brought me her addictive Ritz Blitz Cracker Cookies. My son sent a beautiful bouquet of flowers and called to wish me a happy day.

I ate way too many of these. The chocolate/peanut butter/crunchy combo is just irresistible.

Hoops & YoYo--my favorite cards! My daughter knows that they make me laugh out loud.

Not only were the flowers gorgeous, but I love the etched purple vase in which they arrived.

Now the vase contains silk lavendar and resides in my foyer.

And of course my youngest "child", Buddy, thinks he is the greatest gift of all.

Friday, May 21, 2010

Rhubarb Strawberry Crisp

If a ferocious hail storm, dozens of state-wide tornadoes, funnel clouds and sirens weren't convincing, the fresh vegetables and fruits available this month at the Oklahoma Food Coop made it clear that spring has come to Oklahoma. Peach Crest Farm, a certified organic farm, offered rhubarb and strawberries. Having little experience with rhubarb, I was curious to see what all the fuss is about. Using a recipe from my trusty old Betty Crocker cookbook as a guide, I combined it with the strawberries, which were red and juicy and magnificent.

As I diced the rhubarb, I tasted a bite of it--it was crisp and mouth-puckeringly tart. I was surprised at how tender it became when baked. The fusion of sweet strawberries with tart rhubarb and cinnamon streusel topping was luscious. I loved the combination so much that I would like to grow rhubarb and strawberries in my garden next year!

Rhubarb Strawberry Crisp
adapted from an old Betty Crocker recipe

1 cup chopped fresh rhubarb
2 cups halved fresh strawberries
(or use any combination to make 3-4 cups of fruit)
1 teaspoon vanilla

Toss fruit and vanilla and place in 8 X 8 inch or 11 X 7 inch baking pan sprayed with baking spray.

3/4 cup flour
3/4 cup brown sugar
1/2 cup white sugar
1 teaspoon cinnamon
1/3 cup (5 tablespoons) salted butter

Place flour, sugars, cinnamon, and butter in food processor and process until mixture starts to clump together. Sprinkle mixture evenly over fruit.

Bake in 375 degree oven for 40 minutes, or until top is browned and fruit is bubbling up through the topping.

My 97 year-old Mom told me that Granny used to grow rhubarb and mix it with apples from her Missouri orchard to make a delicious pie or cobbler. I would love to try that combination next time.