Late Summer Rhubarb Crisp

If you shop with a tight budget, and only go once or twice a month to the store, there are inevitably going to be times when the larder is becoming bare and still it isn’t Grocery Day. With experience, these times become a day or two at most, but it is always nice to have someone up the proverbial apron sleeve, to make a meal feel special, without a lot of extras that you may be out of.

Tonight, I made rhubarb crisp for just that reason. It was served with homemade whipped cream, and was a big hit all around. There are fancier versions (like the photo of Raspberry Rhubarb Crisp above, by Vegan Feast Catering)  But I am a huge fan of the Dump and Pray Philosophy. I know how it is supposed to look in the pan, and sprinkle or add, until I get there. Fortunately for this blog post, I measured just for you. Here is my recipe:

Simple Rhubarb Crisp

4-6 cups chopped rhubarb-measured loosely, it doesn’t matter as long as your baking pan is 1 inch full of pieces.

1 box red jello -raspberry, strawberry, it doesn’t matter

1 stick butter

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup flour

1 cup whole oats

cinnamon/nutmeg if desired

 

In a baking pan (I use 9X 13 inch cake pan) add the rhubarb. I like to do this with frozen rhubarb, partially thawed. The rhubarb will be juicy as it thaws. Break it up, so it evenly covers the pan.

Sprinkle sugars/jello powder/flour/oats over all.

Sprinkle with cinn/nutmeg

Place pats of butter evenly over the entire pan.

Bake 375 for 30-45 minutes, or until hot in the center and topping is slightly browned and bubbling on the edges.

Serve over ice cream or with whipped cream. Delish!!

 

There’s Something About Muffins

Orange Cranberry Muffins

There was a bakery back in Ogunquit Maine, that sold the most delicous muffins. They were photo perfect, and the size of 1/2 loaf of bread (ok may be not THAT big). You could easily share one with a friend and both feel satisfied. 

I loved those muffins. Ever since those days, during my home cooking adventures on the farm, those muffins were the catalyst for experimenting with flavors and textures. My muffins are never as pretty, they are sort of misshapen and squishy looking; but the flavors have been a big hit over the years. 

Today’s recipe is Cranberry Orange Muffins. These started from a simple muffin recipe in the Betty Crocker Cookbook, and I jazzed them up with a few extra flavors. 

Start with your favorite muffin recipe. Mine are based on the plain muffin recipe from Betty Crocker recipes. 

I have to double, since there are 7 of us. I added a hint of nutmeg, the zest from one medium orange and 2 cups of cranberries that I had in the freezer, and then chopped right before adding.

I changed the crumble on top from white sugar to brown and voila!