This week's CSA includes:
1 Bunch Scallions
1 Pint Dill
1 Bunch Rhubard
1 Pint Strawberries
1 Pound Beets
1 Head Lettuce
1 Pint Peas
1 Bag Spinach
1 Dozen Eggs
Meat Choices This Week:Whole Chicken, Half Chicken, Chicken Breast,
Chicken Leg/thighs, Pork Chops, Ground Pork, Bacon,
Country Ribs, Spare Ribs, Hot And Sweet Italian Sausage,
Pork Bratwurst, Spicy Pork Sausage Patties
Letterbox CSA Week 8, June 14, 2018
Old Fashioned Strawberry Rhubarb Crisp
Sweet strawberries and tart rhubarb come together for this classic dessert. The topping can be pre-made and refrigerated overnight, as long as it's brought to room temperature before using. Serve with vanilla ice cream for an extra tasty treat!
Old Fashioned Strawberry Rhubarb Crisp
This week's recipe comes from Rollie Wesen via Food & Wine
Ingredients
FILLING
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
TOPPING
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
STEPS
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.
View the original recipe on Food & Wine