(smaller button below)
Here at the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. If you just want to confess that you just ate the last Girl Scout thin mint cookie in the house, go for it.When your Food on Fridays contribution is ready, just grab the broccoli button (the big one above or smaller option at the bottom) to paste at the top of your post and join us through Mr. Linky.Here’s a Mr. Linky tutorial:
Write up a post, publish, then return here and click on Mr. Linky below. A screen will pop up where you can type in your blog name and paste in the url to your own Food on Fridays post (give us the exact link to your Food on Fridays page, not just the link to your blog).You can also visit other people’s posts by clicking on Mr. Linky and then clicking participants’ names–you should be taken straight to their posts. ALERT: Something weird is happening with Mr. Linky. LEAVE LINK IN COMMENTSPlease note: I’ll do my best to update this post by hand. In the meantime, please click on the Mister Linky logo to view the complete list.
(Please forgive double-posting. I hand-crafted the first set of participants and then was able to open Mr. Linky to get that list. It’s a confusing day, technologically speaking.)
- Cook with Sara: Strawberry Rhubarb Crumb Pie
- Under the Big Oak Tree: Free Sippy Cup
- Under the Big Oak Tree: Easy Fruit Dip
- Feels Like Home: Chicken and Cheese Stuffed Zucchini
- Gluten-Free Easily: Crab Claws Cocktail
- Gluten-Free Easily: Blueberry Honey Pie
- 21st Century Housewife: Delicious Chicken Marinade
- 21st Century Housewife: Creamy Summer Spaghetti
- Breastfeeding Moms Unite: Peach Coconut Pancakes
- Wide-Open Spaces: Cupcake Love
1. Cupcake Love @ Wide Open Spaces2. Kristen (Southwest Crepes!)3. Alison (Fruit Dip and GIVEAWAY) 4. Scallops in Cream sauce @ frugalcrunchychristy5. Breastfeeding Moms Unite! (Peach Coconut Pancakes) W/ VEGETARIAN LINKY6. Breastfeeding Moms Unite! Tropical Traditions Coconut Oil Giveaway7. April@ The 21st Century Housewife’s Creamy Summer Spaghetti8. Penniless Parenting- Delicious Food Scraps9. See How They Grow10. ~ Cornbread Muffins~11. Aubree Cherie @ Living Free (Sweet and Spicy Cherry Salsa)12. Kohlrabi with Peas and Potato (The Local Cook)13. Family Camping Handbook w/Real Food (Katie @ Kitchen Stewardship)14. Little Bit of This and That (Tina’s torte with Door County Cherries)15. Shirley @ gfe (Blueberry Honey Pie w/ Honey Whipped Cream & Raspberries16. Suzie Lind17. Suzie Lind – Food Inc Review18. Easy To Be Gluten Free – Antipasto Salad19. Cooking Light Strawberry Muffins20. Mediterrean Pasta With a Trio21. Trish Southard (Marilyn’s Barbecued Brisket)22. eggplant and four- cheese cannelloni @ tweetysnest
Food on Fridays with Ann
One of the vendors at the farmer’s market had one lone bag of rhubarb left on his table. I asked if he’d take a dollar less for that bag so he could be finished for the day, and he agreed.
So I went home with a bag of rhubarb.
What will I do with rhubarb? I wondered.
Never fear, I decided. I’d just poke around my freezer for some kind of fruit to mix with it, and poke around the Internet for a recommended recipe.
I knew that rhubarb was often paired with strawberries, but after poking around, I discovered that the girls used up the last of our frozen strawberries making smoothies. I still had frozen blueberries, however, and I figured that could be good.
Poking around the Internet, I turned up this super-easy and delicious recipe for Blueberry-Rhubarb Crisp, which I’ll include below:
Blueberry-Rhubarb Crisp6 cups diced rhubarb1 cup blueberries1 cup sugarTopping:1 cup rolled oats1 cup brown sugar½ cup flour½ teaspoon cinnamon½ cup melted butter or margarinePreheat oven to 350° F. Coat a baking dish with cooking spray. Combine rhubarb, blueberries, and sugar and pour into baking dish. In a separate bowl, combine the oats, brown sugar, flour, and cinnamon and mix well. Pour in melted butter and stir until moistened. Sprinkle topping over rhubarb and blueberries. Bake at 350° F. for 25-30 minutes or until rhubarb is bubbly and tender and topping is golden brown. Serve hot with ice cream of whipped topping. Easy!Enjoy some snapshots:
The crisp assembled, ready to bake.
Still bubbling, straight from the oven.
I accidentally flipped it upside down so that the topping is underneath.
Rhubarb and blueberries worked well together. And the oatmeal-brown sugar topping could make shredded tennis balls taste divine. I highly recommend this.
In fact, if I had more rhubarb, I’d mix up another batch right this minute.
Or maybe I’ll just look in the garage for some tennis balls…