Rhubarb and Strawberry Crumble

As it were, I went to the farmers market last weekend and on a pure whim, I purchased some vibrant red rhubarb (in truth to make my shopping basket look more colourful). When I got it home, it stood around on my cold shelf for, oh, I don't know how many days, just asking to be used. I could not think of what to do with it... make a Swedish 'Saft" out of it ( somewhat of a rhubarb simple syrup for drinks and cooking- great on baked chicken!) or make a vinaigrette out of it- oh no, wait- can't eat a vinaigrette... darn... acid reflux makes cooking and eating very difficult- so difficult, in-fact, that I just eat very simple things... but I digress. I finally decided on making a Rhubarb and Strawberry Crumble. Here is the low cal, very VERY good and light desert idea.


RHUBARB AND STRAWBERRY CRUMBLE
(serves 4)

COMPOTE
1 pound fresh, not all the way red, Rhubarb Stocks, chopped
8 or so Large Strawberries, chopped (cut same size as Rhubarb)
1/4 c white sugar (you can use sugar substitute)
1 tsp powdered ginger (or fresh grated, just use 1/2 tsp)

CRUMBLE
1 tlb ground cinnamon
1/2 c rolled oats (you can get gluten free oats from Whole Foods: "Bob's Red Mill")
1/2 c whole wheat flour
1/4 c light brown sugar
1 tlb unsalted butter

Prepare 4, 4" ramekins with Pam spray ( yes, I know, Pam).
Combine all compote ingredients together and divide into the ramekins.
Next, combine all crumble ingredients, except for the butter, and divide accordingly.
After you have everything evenly laid out, ( you'll want to fill the ramekins up to the top because when they bake,
they fall down considerably) quarter the 1 tlb of unsalted butter, and place one quarter of it on each individual desert. If you want to add more butter, be my guest- I can't handle the fat, so I make it this way- but by all means- please PLEASE add more!

In a preheated, 375º F oven, place the 4 ramekins on a lined baking tray and bake for 30-35 minutes. Top with some whipped cream or ice cream and your ready to go!

This is a light, seasonal, local and fabulous desert.

Happy cooking!

Quince Jelly

So, since I have been diagnosed with Acid Reflux Disease, it has cut the number of things I can enjoy down considerably. However, one thing that I have found to be perfectly fine with my delicate insides happens to be a foodies dream: Quince Jelly from a little specialty food shop called "Monsieur Marcel" in Los Angeles. Tart, subtly sweet and all natural (no preservatives- so eat it quickly!), Quince Jelly has taken the bland and made it extraordinary. Try it on toasted whole grain rye bread, as a layering for angle food cake, atop pork fillets! anything- it is really quite fabulous.

Spring!

Well! Long time no see! I am so excited to write today, because my garden is starting to come up and i just built one of two raised bed garden from scratch- This is going to be a bountiful year!

More Rain!

Today we got more rain- something we desperately need in LA. Tonight, it is raining rather hard and because of this, I have built a fire and opened a good book. Nothing better! Soon, in a few weeks, I am planing to hold a Garden/Lawn Party. My original idea was to have everybody show up in period dress- hoop skirts, bows, top hats- but then I realized I will be holding this at a park, and most people would not take well to a bunch of theatre people running 'round, playing croquet and singing mad songs dressed in Victorian garments. This was down heartening. However, I have decided to make the Garden Party (with a Capitol G and P that is) of a strict dress code: pastels, creams and white colours only and hats are requited of both sexes. Photos are to be expected. TIll then, I must dream of the warm spring sun shining down on my face- which actually will be more like the 90º heat/sun blazing down- but who cares. LA does not seem to experience seasons, like other states and locals do- in LA, we go from blazing hot, to lightly cool and back to blazing hot again! (and no, to you LA-dwellers who wear a wool hat, gloves, parka, rain boots and ear warmers in 59º weather- LA does NOT get 'cold'. We get rather cool. 28º is cold. Heck, 35º is cold! Come on! It's ridiculous. But hey, that LA for you! Were a quirky bunch of folks.

"How to Tell the Temperature by Looking at Your Rhododendron"

"You can tell how cold it is outside by checking the leaves on your rhododendron.

- The leaves begin to cup and curl at 35ºF.
-Half the leaf surface disappears into the curl at 24ºF.
-Leaves curl tightly, turn brownish green, and dangle at temperatures in the teens."*

Can I use this information in Southern California? No. Will it behoove me to remember this information for a temperate day in Norway? Yes. I suppose I first must purchase a large Rhododendron.

The Rhododendron is a must.

*Info from "Ben Franklin's Almanac of Hit Wisdom, and Practical Advice" by the Editors of The Old Farmer's Almanac".

Lemon Cream Pots

lemon cream pots

"500ml double cream
110g caster sugar
1 tablespoon finely grated lemon rind
60ml lemon juice

lemon wafers

35g plain flour, sifted
40g icing sugar
2 eggwhites (not a drop of yellow!)
40g butter, melted
2 teaspoons finely grated lemon rind

Place cream and sugar in a saucepan over medium heat and stir to dissolve sugar. Bring to the boil and cook for 3 minutes. Remove from heat, add lemon rind and juice and stir to combine. Set aside for 5 minutes to cool slightly. Pour into 4x185ml capacity dishes and refrigerate for 3-4 hours, or until set. (can be made the day before)

Preheat oven to 180ºC (355ºF). To make the wafers, place flour, icing sugar, eggwhite, butter and rind into a bowl and mix well to combine. Place a teaspoonful of mixture on a lightly greased baking tray and spread to create a 12cm strip. Repeat with remaining mixture, leaving space for wafers to spread. Bake for 6 to 8 minutes or until light golden. Cool on trays. (Can be made the day before- freeze to store- thaw on rack to crisp them) "
(Donna Hay Magazine Issue 45, page 100 Recipe by Jane Collings and Steve Pearce)

to serve

I used homemade lemon curd, double cream and lavender, toped with one lemon wafer. I then served them with unsweetened earl gray tea- the bergamot in the tea complements the lavender and lemon flavour, whilst not being too sweet- you will already have the sweet lemon flavour on your pallet, so sweetened tea with not be a good compliment.

Los Angeles Rains