Raspberry Rhubarb Crisp

It’s rhubarb season on the central coast! This is time of year that has me giddy with excitement and anticipation for the variety of fruit that will soon be flooding our kitchen.

However, this is also the time of year that brings back fond memories of my grandfather. He loved rhubarb had a special place in his garden for the rhubarb patch.

2 ½ pounds rhubarb, cut into 1 inch pieces
1 pint of raspberries
3 eggs
Pinch of salt
2 cup brown sugar
1 jar of Serendipity Low Sugar Red Raspberry Jam

Crumb Topping
¼ oats
¼ brown sugar
⅔ cup flour
1 tsp baking powder
Pinch of salt
Pinch of cinnamon
2 tbsp melted butter

Preheat oven to 350°. Place rhubarb and raspberries into an 8×13 inch baking dish. In a medium mixing bowl, thoroughly beat eggs, sugar, salt, and raspberry jam.  Pour evenly over the fruit.
In a small mixing bowl mix to combine flour, brown sugar, oats, salt, and baking powder. Stir in melted butter with a fork and mix until crumbly. Sprinkle over the baking dish.
Bake on the middle rack for 35-40 minutes or until the top is golden brown. Remove from oven and let cool before serving.

Quick Curds

Lately I’ve had a craving for a citrus curds.  There is something I love about the combination  and balance of creamy, sweet, and yet also acidic.  Instead of making a traditional curd I wanted to see what would happen if I made it from our Grapefruit Jelly and also from our other marmalades.  I knew it was either going to be a an epic failure or a great success.  Luckily it was the latter! Continue reading

Cherries… Gone before you know it!

Cherries as far as the eye can see!

For a few weeks during the late spring and early summer cherries flood into the market.  They, like strawberries, are the indicator that summer is on it’s way.  Each week at market I noticed how quickly the varieties changed.  For two weeks in early May the Brooks had the spotlight, but then they were gone, only to be replaced by the Chelans, then Rainers and Lapins, and finally the Bings in late June.   Funny thing is if you blink you’ll miss a specific variety due to their extremely short season. Continue reading

The darker side of strawberry returns

I recently received an email asking me when we were going to be making our Strawberry Balsamic Preserves and if it would be possible to order a case because as she says, “I could actually eat it with a spoon.”

Strawberry Balsamic Preserves

Good news,  a batch of Strawberry Balsamic Preserves was made yesterday.  The balsamic adds a richness to the strawberries that I just love.  It’s wonderful paired with cheeses, preferably a blue or a goat, on scones for breakfast, or just straight from jar.