Strawberry Rhubarb Crisp

I guess it must be Rhubarb Season because I am seeing it all over the Food Blogs and some very beautiful stalks at the grocery store which I picked up while I was there. I have never made anything with Rhubarb before but I do fondly remember my mom making a Strawberry Rhubarb Crisp when I was a kid which I loved very much!

I took a trip to my local berry farm and got some fresh Oregon berries and proceeded to make quite an amazing dessert with some of our locally sweet berries and tart Rhubarb. A scoop of ice cream or whipped cream and this is even yummier!

I probably won't make this particular recipe again as it is a bit heavy on both the butter and sugar for my tastes, but I definitely will experiment and see if I can make a healthier version for next time!

1 cup white sugar
3 tbsp AP Flour
3 cups strawberries (I left the small ones whole and cut the big ones in half, 3 cups was about 2 pints)
3 cups diced rhubarb (I peeled off as much of the outer skin as I could easily do)
1.5 cups AP Flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats
1 tbsp ginger finely chopped
1/2 to 1 tsp almond extract

Preheat oven to 375 degrees

Mix the white sugar, 3 tbsp flour, strawberries and rhubarb well in a large bowl

Pour into a 9X13 greased baking dish (or whatever you have that will fit the berries)

Mix 1.5 cups flour, brown sugar, butter and oats till crumbly (you can use a pastry cutter but I used my fingers)

Crumble on top of the rhubarb and strawberry mixture

Bake 45 minutes in a pre-heated oven or until crisp and lightly browned

Serve alone or with ice cream or whipped cream!

Peanut Butter and Jam Bites

Since my Mother In Law developed a Gluten Allergy I try to make her special Gluten Free treats as often as I can. Today was Mothers Day and I wanted her to have a yummy dessert to have after dinner!

I checked around the web, and on the Land Of Lakes website found this wonderful recipe for Gluten Free Peanut Butter and Jam Bars, sooo decadent, YUM! They have some great recipes on their site, check it out! The best part is these bars are no bake, great in the summer!

If you have a person you love who has a Gluten allergy, make this for them and they will be very very happy!

Bar
3 cups miniature marshmallows

1 cup crunchy peanut butter
1/2 cup Land O Lakes® Butter (any brand will do)
4 1/2 cups crisp rice cereal

Filling
2/3 cup strawberry, apricot or peach jam

Topping
1/2 cup milk chocolate baking chips

1 tablespoons crunchy peanut butter
2 teaspoons shortening

Directions

Melt marshmallows, 1 cup peanut butter and butter in 3-quart saucepan over low heat, stirring constantly, until smooth (4 to 5 minutes). Add cereal; quickly stir until well coated. Press mixture into ungreased 11x7-inch pan. (I used a 8X8)

Spoon jam by teaspoonfuls over hot cereal mixture; gently spread over top.

Melt chocolate chips, 1 tablespoon peanut butter and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (2 to 4 minutes). Gently spread over jam layer. Refrigerate until chocolate layer is firm (about 2 hours). Cut into bars.

Pork Roast in a Maple/Apple/Ginger Brine

I purchased a very lean Pork Roast and wanted to brine it. I am a big fan of brining my pork, I really think it helps keep the meat juicy when cooking and adds flavor as well. I was thinking of doing a Maple brine then decided that Apple and Ginger would be a great addition.

I have a brining bucket with a lid that I purchased especially for brining and marinating. It works quite well. While the meat was cooking I made a gravy of homemade stock and apple juice reduced along with celery flakes, thyme and black pepper.

I served with Roasted Red Potatoes and a salad.

Brine
1 cup of apple juice
1/4 cup sea salt or kosher salt
1/4 cup maple syrup
2 tbsp brown sugar
1 tbsp whole black peppercorns
1-2 inch knob of fresh Ginger, sliced thinly
Hot water, tap is fine

Stir the hot water and salt together until the salt is dissolved. Add the apple juice, syrup, sugar, ginger and pepper. Pour brine into a large zip lock bag or brine bucket, add ice and cool the mixture until well chilled. Add your roast and refrigerate overnight or at least 8 hours and up to 2 days.

Preheat the oven to 425 degrees.

Heat a large ovenproof skillet with 2 tbl high heat oil to screaming hot temperature. Remove pork from brine and rinse then pat dry. Season with freshly cracked pepper. Add pork to the skillet, cook 6 minutes, browning on all sides.

Place pan in the oven, and bake for 10-15 minutes or until meat thermometer reads 155-160 degrees or until desired degree of doneness.

Let rest for at least 10 minutes before slicing.