Moira has been a 'foodie' ever since she was a child learning to cook in
her Grandmother's kitchen. Since getting her professional chef's papers,
she has spent time in places like France, India, and the West Coast, all the
while getting immersed in the different cultures through cooking and recipe
collecting.
Since moving to the Newmarket area and more recently Mount Albert, Moira has
made feeding healthy, real food to her young children, a high priority. She
began writing her own cooking blog at www.moira-thegoodegg.blogspot.com
because of constant requests for recipes from friends.
Moira was thrilled to discover the 'Clean Food Connection' in Mount Albert
and has become a regular customer and a champion of the store.
Moira will be contributing regular recipes to the `Clean Food` website that
she hopes will inspire you to shop and cook locally and deliciously!
Rhubarb Strawberry Crisp
Added on: Saturday June 20, 2009
Local strawberries are finally starting and they are the perfect partner to my other spring favourite, rhubarb. This recipe makes enough for a small crowd so make sure you have a few friends around to share it. Served warm, this will knock their socks off!
Filling:
- 4 cups fresh rhubarb
-
4 cups fresh strawberries
-
1 cup sugar
-
1/3 cup cornstarch
-
1 tablespoon lemon juice
Preheat the oven to 350 degrees. Combine all of the ingredients for the filling and let sit while you prepare the crumble topping. Make sure all of the cornstarch is mixed in to the fruit.
Topping:
- 1 c. brown sugar
-
3/4 c. flour
-
3/4 c. oatmeal
-
1/2 t. each of ground nutmeg & cinnamon
-
1/2 c. melted butter
Combine the brown sugar, flour, oatmeal, nutmeg, and cinnamon. Add the melted butter and work together with your fingertips until combined.
Place the fruit in a 9x13 baking dish and top with the crumble mixture. Bake until the top is golden and the fruit is bubbling, about 45-50 minutes. Serve warm with Mapletons vanilla ice cream.
Serves 8.
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