Happy Monday everyone, and Happy Mother’s Day to all of our New Root’s moms out there!
Have you ever tried a recipe from your mother, following it to the letter, and yet it just wasn’t as perfect as hers? That used to happen to me all the time, and I pestered her about it, certain there was a secret ingredient I was missing. I’ve noticed that lots of people consider recipes more as guidelines than instructions, adding in an extra pinch of this or a dollop of that until it taste just right. Understanding the basic chemistry of cooking definitely helps lower the chance of a stovetop disaster, but experimenting and tweaking provides an internal understanding of how flavors can weave together. This intuition, while infuriating for a beginner, is what makes a meal your own.
I love putting together my organic produce in new and creative ways to keep dinners fun, easy and most importantly, delicious. If you’ve followed us for a while, you probably know that we send recipes in our newsletter. Now we’ll also be including helpful produce news and recipes on our blog using ingredients that are in our bins each week.
If there’s a particular vegetable or fruit that stumps you, comment here, post on our Facebook or email us, and we’ll suggest recipes for you here on the blog.
This week is forcasted for 75 degrees and sunny, so we took it upon ourselves to suggest a yummy dessert you can make for the weekend. This old-fashioned style Strawberry Rhubarb Crisp is scrumptious, but we challenge you to experiment with your own ingredients and flavors to make it your own. There’s even a paleo option over at Bakerita!
We love seeing how you turn our organic produce into beautiful meals, so please feel free to tag us on Facebook or Instagram. We have major heart eyes for this photo taken by New Root’s customer Joel last week, promoting a heart healthy diet!
What you will need for this Old-Fashioned Strawberry Rhubarb Crisp by Food & Wine
- 2 pounds rhubarb stalks, sliced 1/2 inch thick
- 1 1/4 cups sugar
- 1 pound strawberries, hulled and quartered
- 3 tablespoons cornstarch
- 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 stick (4 ounces) unsalted butter, softened
- 1 1/2 cups light brown sugar
- 1 1/2 cups all-purpose flour
- 1 1/4 cups quick-cooking rolled oats
- 3 tablespoons canola oil
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon salt
How to make the perfect organic Strawberry Rhubarb Crisp
- Preheat the oven to 375.
- In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
- Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
- Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325 and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.