We have had snow, rain and cold this week - but amazingly the flowers continue to rise out of the ground...this is a GOOD THING! I am amazed that they haven't died in such cold weather!
I WANT THEM TO BE GORGEOUS THIS YEAR for my tea parties!
The spring season always welcomes the arrival of rhubarb....so with that I have made some lovely Rhubarb - Strawberry Crisp for a Pink Saturday Celebration! I got this recipe from Cottage Living Magazine Issue 8/2007 by Carol....
Here is what you will need: 1 pound strawberries sliced, 5 stalks rhubarb, cut into 1" pieces (about 4 cups), 1 cup granulated sugar,
2 Tb cornstarch, 2 tsp orange zest from 1 small orange, 1/3 cup orange juice, 2 cups all-purpose flour, 1 cup of granola, 3/4 cup brown sugar, 1 Tb cinnamon, 3/4 cup of unsalted butter cut into small pieces, 1 large egg
Preheat the oven to 350 degrees. Combine the first 6 ingredients in a large mixing bowl. Pour into a lightly greased 9 x 13 baking dish.
Combine flour and next 5 ingredients with hands until crumbly. Add egg and combine...place on top of fruit mixture. Bake for 45 minutes or until bubbly!
You will find other Pink Saturday participants at: http://howsweetthesound.typepad.com/ with Beverly!
for another great rhubarb recipe today link to: