So I've been lurking around at a blog called Krista's Kitchen lately and have a couple of new dishes to show for it. Firstly is this rhubarb crisp that we had for dessert tonight.
I have to say, I don't really think I've ever tried rhubarb before in my life. If I have I sure don't remember it. Did you know the leaves are poisonous? I guess that's why they sell only the stalks. Anyway, it's a pretty tart fruit (or is it a veggie?) so this recipe has a ton of sugar in it.
I loved the combination of the tart and the sweet, along with the oatmeal and brown sugar flavors in the topping. Give it a go if you get a chance!
Here's Krista's recipe:
Ingredients:
1 cup light brown sugar, firmly packed
1 cup all-purpose flour
3/4 cup quick cooking rolled oats
1/2 cup melted butter
1 teaspoon cinnamon
4 cups sliced rhubarb
1 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla
Preparation:
In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb.
In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.
Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes.
Also tonight from Krista's blog we had her Cheesy Chicken Toritilla Soup.
I had been in the mood for regular torilla soup, and saw this cheesy variety, and said "sign me up!".
It's pretty tasty, to me it's more dip-like than soup-like. Either way, a bowl full of melty cheese is always a good thing.
Here's the recipe for the soup:
Ingredients
•1 envelope Taco Seasoning
•1-½ pound Boneless, Skinless Chicken Breasts, Diced
•½ cups Chopped Onion
•2 T Butter
•⅓ cups Flour
•2-½ cups broth, chicken or vegetable
•8-12 oz. 2% Milk Velveeta, cubed
•8 oz. Shredded Monterey Jack or Mexican 4 cheese blend shredded cheese
•1 jar salsa (any Variety)
•1 cup half and half or milk
•Fritos, green onion, and sour cream (for garnish)
Preparation Instructions
In a skillet, add seasoning and diced chicken. Cook until chicken is thoroughly cooked. Drain, and set aside.
In large saucepan (or pot), saute onion in butter for 2 minutes. Stir in flour until blended, then gradually stir in the broth. Bring to a boil. Cook and stir for two minutes longer, or until thickened slightly. Add Velveeta, shredded cheese and salsa. Cook on medium-low until cheese is melted.
Stir in half and half. Add the chicken back in. Stir. Heat through but do not boil. Remove from heat and enjoy.
On a side note, my totally awesome hubby surprised me today with a brand spanky new laptop! My old one was slower than a turtle in a coma, and was a little "quirky", putting it mildly. This one looks at me and says "c'mon slowpoke, whatcha waitin' for?" Okay, so it's a little mouthy, but I love it! Thanks for the early birthday present!
Anyway, since I'm on a different machine, it may take me a while to get all my old bookmarks found again. But be patient, I'll find you!
*I shared this as a part of Potluck Sunday @ Mommy's Kitchen*
Anyway, since I'm on a different machine, it may take me a while to get all my old bookmarks found again. But be patient, I'll find you!
*I shared this as a part of Potluck Sunday @ Mommy's Kitchen*
19 comments:
I loooove rhubarb & thank you for this delicious recipe! Your photos are gorgeous:) I recently made Strawberry Rhubarb Napoleons and just can't get enough of the flavor - YUM!
I love rhubarb. We just picked some at my mother in law's house the other day. I am looking forward to making some rhubarb crisp myself. I usually add strawberries with it, but not always. It's really good - glad you gave it a try!
I have this same recipe on my blog, too! I found it on food.com called Rhubarb Crunch. It was my very first time makeing rhubarb, as well, and this was certainly a good way to go! Yum!
I've never had rhubarb. It's not a common ingredient here in MS.
Both look good!
I've never tried rhubarb!
I just tried my first rhubarb recipe and I loved it. I am looking for more ways to use it and I have never made a crisp. This looks so fresh and springy. Can't wait to give it a try.
Hooray for awesome birthday surprises..that's awesome! (and happy bday, btw) I have liked Krista's Kitchen for a long time...she's got tons of great recipes and she's very sweet, too. both dishes look awesome, I love rhubarb (veg) and Tortilla Soup is my favorite (hope you'll link it up to my quest...only a week or so left!) =)
I love rhubarb and just made strawberry rhubarb pie. Your crisp looks to inviting.
Mimi
I'm the only one in my family that likes rhubarb. They're all crazy!
I have never had rhubarb before but it sounds & looks so inviting to me. Thanks for sharing, Julie.
Have a great day.
Blessings, Kristy
Mmmm...I love rhubarb. I keep trying to grow it but don't have much luck. This crunch looks yummy, as does that cheesy soup. Happy Birthday! :)
I've never used rhubarb before either but this sounds really yummy!
Thanks for stopping by my blog!
everything looks so good! love that crisp!
Rhubarb is a super favorite of mine right now! This crisp looks fabulous!
I love rhubarb anything and this looks incredible.
amazing! I love rhubarb... and am always looking for delicious ways to use it!
Yay! For the new laptop! I just bought rhubarb for the first time - never had it before. The crisp looks so good! I might have to make one.
that cheesy soup has my mouth watering! looks AMAZING
i've only recently hopped aboard the rhubarb train, and i'm glad i did--it's so tasty! what a great dessert.
also, the soup is so appetizing...cheese and cream'll do that every time. :)
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