Hi everyone! Please watch the video below to get a sense of HOW great my birthday actually was-it has do do with Stretch-tite and NO, that is not a girdle!
I spent great quality time with friends and family (become a fan of the Take Back the Kitchen facebook fan page to see photos from the day) who all bestowed upon me delicious treats and kindness. Thank you!
Because we all must nurture ourselves by cooking not only on our birthdays but everyday, i took care of myself and others by making this incredible dessert from the strawberries I had gotten from having picked them with my family last weekend. It is from the website: www.smittenkitchen.com and it was almost as good as my recipe which is also on this blog: http://www.blogger.com/post-edit.g?blogID=4747113191699174931&postID;=5097395167929092088
Yields 6 to 8 servings.
For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara sugar (or turbinado sugar aka Sugar in the Raw)
Zest of one lemon
1/4 pound (1 stick or 4 ounces) unsalted butter, melted
For the filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries plus a few extras, hulled, quartered
Juice of one lemon
1/2 cup sugar
3 to 4 tablespoons cornstarch (some commenters found the flour option a little too, well, floury so this has been updated)
Pinch of salt
1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate. (I used an oval dish this time, because they fit better in the bottom of a shopping bag.)
3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.