Spring is almost here… well, it’s supposed to be here, but hasn’t really made a grand entrance here in the Carolinas. Where are you, sunshine??
With the drizzle/rain outdoors, I decided to make a comforting, yet tart dessert for the family. We are trying to eat clean, and usually real food. It’s a work in progress, but I’m so glad we’re making changes. I assure you it’s not all easy. Most weeks, it’s pretty straightforward, but there are days I want a bag of chips to munch on, or just take the easy route and use something processed. Cooking from scratch takes planning, and I’ve found it best to do that on my Sundays – before the rush of the school week kicks in.
Rhubarb Pear Crisp (adapted from The Gracious Pantry)
- 4 cups of rhubarb, chopped
- 1 cup organic strawberries (fresh)
- 1 pear (chopped)
- 3/4 cup orange juice (I used Trader Joe’s)
- 1 tsp. cinnamon
- 1 Tbsp. cornstarch
- 1/2 c. quick cooking oats
- 1/2 c. pecans
- 1/2 c. organic quinoa (uncooked)
- 3 Tbsp. chopped dates
- 1 Tbsp. olive oil
Place all of the filling ingredients into a large saucepan, and bring to a boil. Immediately reduce to a simmer and let simmer for 1 hour. (Stir often to prevent sticking) While that stews, prepare the topping in a food processor. Place all ingredients into processor and chop. When this is complete, it will be slightly sticky. Set aside. Preheat oven to 350 degrees. When the filling is reduced to a “stew” remove from heat and pour into a 9×13 pan. Sprinkle topping all over the base. Place in oven for 20 minutes, check on it to make sure it’s not turning brown too quickly. Give 5-10 minutes more until slightly browned. Remove from heat and let cool completely. Store in fridge (up to 6 days.)