Has it really been 3 months since my last post???? I missed you blog-osphere, and I hope that I can stick around and visit for a while. I have all sorts of reasons for my absence, but I’ll nip this conversation in bud right now. My life is less than perfect right now, so I will leave it at that… ***breathe***
With strawberry season in full swing, I was inspired to get off my rear and work on this week’s Tuesdays With Dorie recipe for Strawberry Rhubarb Double Crisp. Two things intrigued me about this recipe – 1) the idea of a warm strawberry dessert and 2) exploring the ginger-strawberry flavor combination. I didn’t go hunting for rhubarb, so I substituted with a chopped granny smith apple tossed with a healthy squeeze of lemon.
With only the hubs and myself at home, it only made sense to scale this recipe down. The full recipe will serve 9, but a quarter of the recipe made a perfect dessert for two.
Dorie Greenspan’s recipe calls for a typical crisp topping but with a little spicy surprise added to the mix — finely chopped crystallized ginger. Some of the crisp topping is layered at the bottom of the baking dish.
The chopped apple (or rhubarb) is added, then a quickly cooked strawberry mixture is poured over. With the apple substitution and the super sweetness of the in-season berries, I reduced the amount of sugar called for in the strawberry concoction by half.
The remaining crisp topping is sprinkled on top, and this beauty of a dessert is popped in the oven. This smaller portion took only 20 minutes to bake. I love how the topping became crispy with a beautiful golden brown color.
A scoop of homemade vanilla bean ice cream was the perfect accompaniament for this beautiful and delicious rustic dessert.
Cooking the strawberries really intensified its flavor, and I’m glad that I scaled back the sugar. The berries and the apples were sweet, but not in that toothy-sugary way. The ginger was a fantastic surprise, it provided a spicy undertone that helped balance the sweetness of the fruit.
I now want to hunt down some rhubarb and try the recipe as it was originally intended…
As a thin-blooded native Californian, I was reaching for my fuzzy slippers and huddling under a flannel blanket last night as the temperature dipped into the 40′s. Okay…you can stop laughing at my weather wimpiness, as I get enough mocking at home courtesy of my hubs. As a New Jersey native, he thought last night’s temperature was “refreshingly crisp” and sat next to his shivering wife wearing a t-shirt and shorts.
Since joining this fantastic cooking group Tuesday’s With Dorie, I’ve had a wonderful time cooking thru Dorie Greenspan’s baking book, and making recipes that I typically wouldn’t have considered trying. With that expanding of horizons (and waistlines) came buying food items that typically wouldn’t occupy my pantry. As a result, my cupboards have been overflowing with baking remnants from prior weeks. Not that these items would go to waste (hate the thought of that), I’ve been consciously trying to get thru these supplies before purchasing anything but the essentials at the market. This exercise was put to the test with this week’s selection, Cherry Rhubarb Cobbler, which comes courtesy from Amanda from Like Sprinkles On A Cupcake.
It was a friggin’ hot this weekend in So Cal!!! I’ll be the first to admit it…I’m a total weather wimp…anything that deviates from a sunny and temperate 75-80 degrees constitutes a climate crisis! We tried to be good citizens and not keep our air conditioning going around the clock to conserve electricity. One way to keep our house cool this weekend was to not cooking indoors (fruity, frosty cocktails by the pool didn’t hurt either). The nice by product of our conservation efforts was doing a lot of great grilling on the barbeque. I almost made it through the entire weekend without turning on the range/oven…