Strawberry Rhubarb Crisp

Courtesy Marie Louise Ludwig

Strawberry Rhubarb Crisp

Ingredients:
•    3 cups chopped rhubarb, fresh or frozen
•    4 cups strawberries, hulled, rinsed, sliced
•    1 cup granulated sugar
•    1 tablespoon grated orange rind
•    2 tablespoons cornstarch
•    1/3 cup Grand Marnier liqueur
•    3/4 cup (6 ounces) unsalted butter, cut into pieces
•    2 cups all-purpose flour
•    1 cup old-fashioned rolled oats
•    1 cup light brown sugar, packed
•    1 1/2 teaspoons cinnamon
•    3/4 cup chopped pecans
•    Pinch salt
•    1 large egg, slightly beaten


Preparation:
Preheat oven to 350°. Lightly butter the bottom of a large (4-quart) ceramic or glass baking dish.
In a large bowl, toss the rhubarb and strawberries with the granulated sugar and orange zest.
In a small bowl, dissolve the cornstarch in the Grand Marnier. Pour over the rhubarb mixture until well coated. Spoon the mixture evenly into the prepared dish and set aside.

In a medium-sized mixing bowl, using a pastry cutter, combine the butter, flour, oats, brown sugar, and cinnamon until crumbly. Stir in the pecans and salt. Stir in the egg with a fork until well blended.  Stir into the crumble mixture and sprinkle evenly over the rhubarb mixture. Bake for 45 minutes or until nicely browned and bubbly. Remove from oven. Serve warm with whipped cream or ice cream.


Asian Chicken Salad

Dressing:

Ingredients
•        3 cloves garlic, minced
•        2 tablespoons minced fresh ginger root
•        3/4 cup olive oil
•        1/3 cup rice vinegar
•        1/2 cup soy sauce
•        3 tablespoons honey
•        Squeeze of fresh orange juice
•        1/4 cup water

Combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, orange juice and water. Whisk well. Heat in the microwave for 1 minute just to dissolve the honey. Let cool, and stir again before serving. Store covered in the refrigerator.

Salad ingredients:
-4 cups cooked chicken, cubed1 large head Napa cabbage, shredded
-1 medium head red cabbage, shredded
-1 cup snow peas
-1 cup carrots, matchstick
-2 scallions, including greens, diced
-½ cup sliced water chestnuts
-Bean sprouts (optional)
-Red, orange, yellow peppers - about ½ cup each, matchstick
-1 cup whole, roasted cashews
-1 cup extra crisp Chinese noodles
-2 Tsbp. Sesame seeds, toasted

Toss with dressing everything except cashews and noodles in large salad bowl. Plate and garnish with cashews and noodles. Sprinkles with sesame seeds.

Serves 4 dinner size salads.

 

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