Casey and I had a wonderful trip to the farmer's market in union square...right now you'll find brightly colored rhubarb, asparagus...radishes and spring onions. The colors and the textures are just amazing and they inspired a few more mid-day meals...here's a sweet one you may want to try (pair it with a great vanilla ice cream, scroll down for our fave :)
Rhubarb, Strawberry Lavender Crisp
For the topping 2 c all purpose flour ¾ c turbinado sugar ½ tbsp salt 1 tbl lavender, finely chopped 12 tbl cold unsalted butter, cubed
For the filling 2 c red rhubarb, chopped 2 c strawberries, hulled 1 c turbinado sugar pinch of salt 6 tbl all purpose flour
Preheat oven to 350 degrees. To make the topping, combine all ingredients. Work the butter into the mixture with your hands until you get pea sized lumps. Work quickly to keep the butter cold. Put in the fridge. To make the filling, combine all ingredients and toss. Divide among individual dishes. Top with the crisp and bake for 30 to 35 minutes or until the crisp is browned and the fruit is bubbling. Top with vanilla ice cream or fresh whipped cream.
Recipe courtesy of Casey Solomon for Sunday Suppers