I love opening my emails in the morning and seeing what new recipes my fellow bloggers have come up with.
One of my new favorites is Tartelette.
First, her photos are spectacular! You just want to reach into the photo and eat her goodies. She now cooks gluten-free, so that is even better for me. I can hardly wait to try out her recipes myself. Recently she had a photo of rhubarb crisp that she had made. The photos of the freshly baked crisp with sauce oozing over the sides was more than I could take. I had to make this RIGHT AWAY! So I did.
I grew up with fruit crisps. It was a regular staple in our house. We would use whatever fruits were in season. Peaches in the fall, rhubarb in the spring, apples in the winter.
Here is my take on her recipe-with the frozen fruit I had on hand. Please feel free to PLAY with the recipe. Have some fun – they are always yummy!
[print_this]Recipe: Rhubarb, Raspberry, Strawberry Crisp
300 g.(10 oz) bag of frozen cut-up rhubarb
Small container of fresh strawberries(cut-up)
1 cup frozen raspberries
¼ -1/2 cup w sugar(I like things on the tart side, so I use ¼ cup)
**Mix fruit and sugar together and put into casserole dish. (I used 2 small rectangular dishes for mine)
2 cup “only oats” oats(this brand is free of cross contamination)
1/2 cup sw. rice flour
1/2 cup melted butter
1/2 cup brown sugar
2 T. cinnamon
Sprinkle of nutmeg
In a separate bowl, mix the oats to nutmeg.
Spread this mixture over the fruit.
Bake in a 350 degree oven for 35-45 minutes.
Serve the warm crisp over vanilla ice cream.[/print_this]
Yes! Yes! Yes!
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