Great Lakes Crisp

There is a little spot off the highway in north woods of the Frozen Tundra that makes the best pies.  Of course, they use nuts, so I’ve never been able to eat one, but Frog Prince tells me they are the best.  Inspired by their menu, I decided to come home and make myself a Great Lakes Crisp using their medley of rhubarb, strawberries, raspberries, blueberries, and apples. 

It was delightful!  A new summer favorite for when you want something off the beaten path. 

Great Lakes Crisp – Inspired by Betty’s Pies

Ingredients

• 1 medium, tart apple (e.g., Granny Smith)
• 1 C sliced rhubarb
• 3 C mixed berries (raspberries, blueberries, strawberries)
• 1/4 C sugar
• 2 T corn starch
• 3-4 T butter, softened
• 1/2 C brown sugar
• 1 C oats, old fashioned
• 1 tsp. cinnamon
• 1/3 C flour

Directions

Begin by mixing all the fruit in a large bowl.  You can use fresh or frozen berries, apples and rhubarb.  I used frozen because that is what I had on hand when I decided to make this!  You’ll want about 5 C of fruit. 

Stir in 1/4 C sugar and 2 T corn starch. 

In a second bowl, mix together 1/2 C brown sugar, 1 C oats and 1/3 C flour.  Stir in 1 tsp. cinnamon.  Cut in the 3-4 T softened butter with a fork until well combined. 

Arrange the fruit mixture in a lightly greased 9x13 pan.  Top with the oatmeal topping. 

Bake at 375 for 35-40 minutes, until bubbly and the topping is crisp. 

Cool for 30 minutes before serving, then add that ice cream and enjoy! 

Raspberry Rhubarb Crisp

I have a delightful spring recipe for you today!  Our garden is a bit slow to get started this spring, but our rhubarb is ready to go. 

This dessert is delicious and I know that I have mentioned before my great love for raspberry and rhubarb.  For those of you a little hesitant, think about strawberry rhubarb and then imagine a better, more perfect match.   

Trust me. 

Once you try this combo, you’ll be hard pressed to go back to strawberry rhubarb. 

Raspberry Rhubarb Crisp

Ingredients

• 2 1/2 C chopped rhubarb
• 2 1/2 C raspberries (fresh or frozen)
• 1/3 C sugar (more, if you prefer sweeter dessert, up to 1/2 C)
• 1 tsp. lemon juice
• 1/4 C corn starch
• 1 C old fashioned oats
• 1/2 C whole wheat flour
• 1/2 C brown sugar
• 1/4 tsp. salt
• pinch of nutmeg
• 5 T butter, softened

Directions

Begin by combining the 2 1/2 C sliced rhubarb and 2 1/2 C raspberries in a large bowl. Toss the berry mixture in 1/3 C sugar and 1/4 C corn starch. 

Add in 1 tsp. lemon juice and stir well. 

In a second bowl, combine 1 C oats, 1/2 C brown sugar, 1/2 C whole wheat flour, 1/4 tsp. salt and a pinch of nutmeg.  Using a folk, cut in the softened butter until the topping mixture is crumbly. 

Lightly grease an 9x9 square baking dish and arrange the rhubarb raspberry mixture across the base of the baking dish.

Top with the oat mixture. 

Bake the crisp in an oven heated to 375 degrees for 35-40 minutes.  The topping will be lightly browned at this point and the fruit wonderfully cooked. 

Serve warm, with vanilla ice cream, if desired. 

Enjoy!

Raspberry Granola Bars

If you are looking for a healthy afternoon snack, I recommend these raspberry granola bars. 

They are a sure win, and if you don’t like raspberries, swap in a fruit you do like. 

Raspberry Granola Bars

Ingredients

• 1 1/4 C whole wheat flour
• 1 1/2 C oats
• 2/3 C brown sugar
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/4-1/3 C applesauce
• 5 T butter, divided {and melted}
• 1/2 C raspberry sauce (or your favorite jam/jelly)
• ~15 raspberries

Directions

Begin by mixing together 1 1/4 C whole wheat flour with 1 1/2 C oats (we used old fashioned oats).  Add in 2/3 C brown sugar, 1 tsp. baking powder and 1/2 tsp. salt.  Stir well. 

Remove about 1/2 C of the mixture and set aside. 

With the oat mixture remaining, add in 1/4 C applesauce and use a fork to cut in.  Then, add in 3 T melted butter. 

Press the mixture into a lightly greased 7x11 baking dish.

Top with 1/2 C raspberry sauce and arrange 15 raspberries over the top. 

Then, combine the remaining 2 T melted butter with the 1/2 C oat mixture and mix until crumbly.  Sprinkle over the top of the raspberries. 

Bake at 375 for 30-35 minutes until slightly browned and set. 

Slice the bars down the middle of the pan lengthwise, and slice each into rows approximately 1 inch thick. 

Serve immediately, or allow to cool and store in an airtight container for up to 4 days at room temp or a week in the refrigerator. 

Fruit & Yogurt Wraps

A tasty and refreshing breakfast or after school treat. 

Tortillas stuffed with yogurt, honey and fruit.  Rolled in cinnamon and sugar. 

Yum!

Fruit & Yogurt Wraps – Adapted from Tidy Mom

Ingredients

• 4 fajita-sized tortillas
• 1/2 T butter, melted
• 3 T sugar
• 1/2 tsp. cinnamon
• 1 C plain Greek Yogurt (or your favorite yogurt variety)
• 4 tsp. honey
• 1 C frozen fruit or 1/4 C your favorite fruit preserve

Directions

Begin by melting 1/2 T butter and using a pastry brush to coat one side of each fajita.  Place the fajitas butter-side down one at a time onto a plate where 3 T sugar have been mixed with 1/2 tsp. cinnamon. 

Top each tortilla with 1/4 C yogurt, spreading it in the center, leaving about a 1-inch margin around the edge. 

Drizzle approximately 1 tsp. honey over the yogurt. 

Layer fruit or fruit preserve over the top. 

We enjoyed blueberry, raspberry frozen fruit tucked inside these, as well as a raspberry rhubarb preserve option.  Yum! 

Note: if you use a preserve, like the raspberry rhubarb pictured above, be sure to leave at least 1 inch along the margin and spread your filling thing; otherwise it will ooze out when you roll it up. 

Roll up the tortilla and place them onto a cookie sheet. 

Freeze for 20-30 minutes. 

Slice in half. 

Place into a freezer-friendly bag or container. 

To serve, thaw at room temperature for 25-30 minutes before enjoying.  Don’t let them sit out too long or they will get soggy.  We found about 25 minutes was perfect.  These can easily be taken out of the freezer when you get up in the morning and they’ll be ready by the time you make your way to the kitchen for breakfast! 

They also make a great afternoon snack. 

Enjoy!

Raspberry Rhubarb Shortcake

Strawberry shortcake is a dessert my grandmother regularly made/makes for our family when we stop for a visit. 

But, since my husband is allergic to strawberries, I had to try a different approach.

Raspberry rhubarb of course!

This has the right sweetness, color and tang to be a perfect spring shortcake!  Next time, I’ll bring some to share with my grandma. 

Raspberry Rhubarb Shortcake

Ingredients

• 1 recipe Greek Yogurt Pound Cake
• 1 C whipping cream
• 1/4 C powdered sugar
• 1 drop of corn syrup
• 1 tsp. vanilla
• 1 C raspberry rhubarb preserve

Directions

Prepare pound cake according to directions.   Cool completely. 

Meanwhile, prepare the raspberry rhubarb preserve.  Chill. 

Then, whip 1 C whipping cream with 1/4 C powdered sugar.  When peaks form and stand up on their own, whip in 1 tsp. vanilla and 1 drop of corn syrup (which acts as a stabilizer). 

Slice the pound cake into 1/2 – 1 inch slices. 

Top with whipping cream and raspberry rhubarb sauce. 

Enjoy!

Raspberry Rhubarb Frozen Yogurt

Tangy.  Creamy.  Refreshing. 

These are all adjectives to describe this bowl full of raspberry rhubarb frozen yogurt.  Although it’s not nearly warm enough for frozen treats here in the frozen tundra, I can’t ever pass up a good rhubarb splurge. 

This frozen yogurt is sure to be a summer staple for us!  There is something amazing about the combination of Greek Yogurt (we used Fage), honey and raspberry rhubarb.  Trust me on this one. 

Up next, I’ll try the blueberry rhubarb jam mixed into this frozen yogurt base. 

Raspberry Rhubarb Frozen Yogurt

Ingredients

• 2 C plain Greek Yogurt
• 1/4 – 1/2 C honey (depending on your preferred level of tartness)
• 3/4 C raspberry rhubarb preserve

Directions

Combine 2 C plain Greek Yogurt with 1/4 to 1/2 C honey.  Use more or less honey to your taste preferences. 

Stir until smooth. 

Then, stir in 1/2 C raspberry rhubarb preserve. 

Sample to make sure the sweet/tart ratio is just right for your family. 

Pour into your ice cream maker and make according to manufacturers directions. 

After about 15 minutes, your frozen yogurt should be ready.  Stir in the remaining 1/4 C rhubarb raspberry preserve so that you swirl the frozen yogurt. 

Serve right away or, freeze until ready to serve. 

Enjoy!