Sunday, June 13, 2010
A few blocks from where I live a new produce stand has opened up. I stopped by there the other day and was amazed at the quality and freshness of the produce. In addition to all the produce, they also have a wide array of jams, jellies, pickled condiments, infused olive oils and infused balsamic vinegars. I was so surprised at the quality and array of products I sought out the owner to inquire as to his sourcing for product.
Come to find out they are Pike Street Produce! Ever heard of Pike Street Market in Seattle? It's pretty famous. And known for the quality of their produce. So I was pleasantly surprised to see them open an extension just a few blocks from my house. Here's a shot of the downtown Pike Street Market in Seattle:
As I scooped up some fresh corn on the cob, heirloom tomatoes, and some pears, I came across the strawberries. Huge and fresh and smelled delicious. Right beside those was some fresh rhubarb. I've
had strawberry rhubarb pie before and love it, but I didn't feel like messing with pie crust. That's when I decided may strawberry and rhubarb streusel might be good. Oh, it was, especially warm with a touch of ice cream. Give it a try. One of the best summer desserts I've had.
Ingredients and Method:
4 medium rhubarb stalks
1 1/2 cups sliced fresh strawberries
1 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup brown sugar
1 cup flour
1 cup rolled oats
1 stick of butter, melted
Combine strawberries, rhubarb, sugar, 1/3 cup flour, cinnamon and nutmeg together in a bowl. Spread fruit mixture evenly in a 9 x 13 inch greased baking dish.
In another bowl mix together 1 cup flour, oats and brown sugar. Pour melted butter over it and blend well with a fork. Break apart any large lumps. Sprinkle the streusel topping evenly over the fruit mixture. Use the back of the fork or a spoon to press the streusel slightly into the fruit.
Bake at 350 degrees for 35 to 45 minutes.