The Ness Genetics are Strong

I found my baby pictures when I was at my folks place a couple of weeks ago. After seeing these, I think that Hank looks just a bit like his mommy!

More Rhubarb

Everyone in my family loves my mom's rhubarb crisp. She makes it in a 9 x 13 pan because if there is a kid, grandkid, neighbor kid, niece, nephew, cousin or husband anywhere in the vicinity, it disappears in hours, if not minutes. I fondly remember the days when I'd come home from school to find a freshly baked crisp cooling on the counter. What mom probably doesn't know is that I'd always immediately dig out a spoon and go after the whole pan in front of the TV. I've witnessed at least two of my nieces/nephews do the exact same thing and I swear they didn't learn it from me :D Wipped cream and/or ice cream on top is totally optional and I like it best the second day (if there's any left) out of the fridge. For the simple fact that I will eat the whole pan in one sitting if given the chance, I only make an 8 x 8 at a time.

Carol Mae's Rhubarb Crisp

Daughter Four Variation

Filling:
3/4 cup granulated sugar
1 1/2 heaping tablespoons flour
3/4 cup water
1/2 teaspoon vanilla
2 1/2 cups rhubarb, chopped
1 cup fresh raspberries, sliced fresh peaches or quartered strawberries (optional)

Crumble:
1/2 cup, plus two tablespoons oatmeal
1/2 cup, plus two tablespoons flour
1/2 cup light brown sugar
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup cold salted sweet cream butter

Pre-heat oven to 350 degrees. Spray an 8 x 8 inch pan with non-stick spray.
Combine granulated sugar, flour and water in a saucepan. Heat over medium-high heat until thick and bubbly. Add rhubarb and cook until the consistency of pie filling. Remove from heat and add vanilla and optional fresh fruit.

In a medium bowl, whisk together oatmeal, flour, brown sugar, salt and cinnamon. Cut in cold butter until you have a crumbly mixture. Pour filling into pan and top with the crumble.

Bake at 350 degrees for one hour. Cool completely (if you can) on countertop. Serve with or without whipped cream or ice cream. Refridgerate leftovers (if there are any). I would have posted a photo, but I already ate it all.

Singing

Spring Goodies from the Farm

Hooray! Our first box from our CSA farm arrived yesterday full of spring goodies including ramps or wild leeks, overwintered spinach and parsnips, black radish, chives, sunchokes and burdock root. AND the season's first rhubarb! So, as required by my marriage vows, I have to make Nathan's favorite cookies. Here is his Grandma's Rhubarb Filled Cookie recipe:

Rubarb Filled Cookies

Preheat oven to 400 degrees

Filling:
1/4 cup water
3 cups chopped fresh rubarb (if you use frozen, thaw and drain it first!)
1 cup sugar

Dough:
1/2 cup butter
1 cup sugar
1 tablespoon milk
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt

Instructions:
Cook filling in heavy saucepan until thick, then cool
Cream butter and sugar together
Add milk, eggs and vanilla
Blend dry ingredients and add
Roll out dough on floured board
Cut out circles with a 2 1/2 inch diameter cookie cutter
Place one teaspoon of filling the center of each circle
Dampen edge with water or eggwash, place a second circle on top and seal.
Pinch edge with fork and prick top to let steam out
Place circles on parchment paper lined cookie sheet
Bake for 10 minutes at 400 degrees or until lightly browned

*Use parchment paper if you've got it as the filling might seep out and burn
*Alternately, you can cut 4 inch circles and fold them in half over the filling