Strawberry Rhubarb Crisp

Springtime!! Oh my, how we love rhubarb. June is always a month where I pick up rhubarb all month and either bake something with it (I make a lot of stewed rhubarb with a bit of sugar, too), but I also chop it up and freeze it for the winter months. Enough to last until the next season. Aaaanyway, June is that time of the year to take advantage of rhubarb and strawberries (local coming later this month). Here is an awesome recipe to try. We LOVE it! Four thumbs up from this home. We like it less sweet so you can add more sugar if you like. I pretty well halved the sugar in the original recipe. Enjoy! 

* Please excuse the smaller sized font. No amount of updating this file changes that. You can still read it though! :) 

Strawberry Rhubarb Crisp

Preheat to 350°F. 

Spray a 9 inch square pan (or pie plate) with cooking spray. 

Filling:

2 cups rhubarb, cut into 1/2-inch pieces
2 cups strawberries, hulled and chopped coarsely 
1/4 cup white sugar

Mix together in a medium sized bowl and set aside. Below is before I mixed it. :) 

Topping:

1 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/4 cup white sugar
1/4 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted

In a small bowl, stir together the flour, rolled oats, white and brown sugars, cinnamon and salt until well blended. Stir in the melted butter and it will form a crumb like mixture. I used a pastry blender to do this. You can use a fork too. 

Spread strawberry/rhubarb/sugar mixture into a prepared pan or pie plate. Sprinkle topping over this mixture and even out the top. I don't press on the topping but you can if you prefer it more of a solid top. 

 

Bake 35-40 mins. It should be bubbling up a bit, and the topping should be golden brown. 

Enjoy!! 

Blueberry Cornmeal Muffins

This is one of Dave's favourite muffins so I try and make them often. This can be made into basic Cornmeal Muffins by just omitting the blueberries. Still quite delicious! Just the right sweetness and moisture. Some cornmeal muffins can be so dry. Not these! Give them a try and let me know in the comments if you do. Enjoy!

Makes 12 large or 16 medium muffins. 

Preheat oven to 400F

Ingredients:

1 cup All-purpose flour

1 cup Yellow Cornmeal
1/2 cup Sugar (I only use 1/4 cup)
1 teaspoon Salt
4 teaspoons Baking Powder

1 cup Milk (I use 2% Lactose-free)
1/4 cup Vegetable oil 
2 large eggs

1 cup fresh or frozen (not thawed) Blueberries

Directions: 
In a large bowl, sift dry ingredients together and set aside. In a smaller bowl, mix wet ingredients. Pour the wet into the dry and blend until just mixed, with no dry spots. Don't over-mix. Fold in the blueberries. 

Spray or fill muffin tins with paper liners (I use parchment paper cups) and, using an ice cream scoop, divide batter evenly into the muffin tins. A level scoop measure will make 16 muffins. 

Bake at 400F for 15-17 mins, checking after 15 minutes so as not to overcook. If the muffins bounce back when you press them in the middle, they're done. 

Enjoy! 

Effie Smith’s Tomato Salsa

Makes 10 cups 

This is a very old recipe, made the old-fashioned way. Tomato peelings were used and it was thickened with cornstarch. We have never had a problem with this recipe spoiling in all the times we've made it so we're not changing a thing. 

When we lived in our first apartment when we moved to Nova Scotia, a lovely lady named Thelma gave us a bottle of the divine Salsa. Not long after that, I dropped by her apartment, not to get more Salsa, but to get the recipe! She told me she'd been making it for years and the recipe came from an old friend of hers named Effie Smith. Dave and I have been making this Salsa ever since. Probably for 5 years now, at least. It is just right for our liking and it can easily be upped in heat for those of you who like more heat and lowered in heat for those of you who like less! With 1 teaspoon of cayenne powder, it makes it a medium Salsa. Also, we chop our veggies small but you can chop them whatever size you prefer. Plum tomatoes are the best for this Salsa as they're less juicy and are meatier. Enjoy! 

Ingredients: 

- 5 cups medium, ripe tomatoes (4 lbs), chopped. Do not peel or seed them. 

- 1 large onion, chopped

- 2 large green peppers, chopped 

- 2-3 large cloves of garlic, finely chopped (We use 4-5 cloves!)

- 1 – 5 and 1/2 oz can tomato paste (156 ml)

- 3/4 cup white vinegar (187 ml)

- 1/4 cup brown sugar (60 ml)

- 1 Tablespoon pickling salt (coarse salt)

- 2 teaspoons paprika

- 1/4 to 1/2 teaspoon cayenne pepper (We use 1 teaspoon)

Mix all ingredients in a large stock pot. Bring to a boil and lower heat to simmer (uncovered) for one hour. 

If too thin, add 1 teaspoon cornstarch. (We use 2 teaspoons cornstarch mixed with 2 teaspoons cold water and add to the simmering salsa).

Ladled into sterilized bottles, place lids and rings on and turn to finger-tight. Not too tight. 

Process for 15 minutes. I use a steamer canner. 

When the processing is finished, carefully transfer bottles onto a dish towel on the kitchen counter. Makes sure you hear the "ping" of each bottle sealing. If, after about 10 minutes, there are one or two that have not sealed, reprocess for another 5 or so minutes. 

Let bottles cool on the counter for 24 hrs. 

Enjoy!!