Happy Fourth of July, Independence day or as I like to call it America day.
I had a pretty mellow holiday. We spent the morning bumming around the house then headed over to the in-laws house to attend their barbeque.
On our way we stopped by a lake where I swam a bit. We decided to work on Cooper’s swimming skills a little too. Poodles were originally a water retriever. Turns out Cooper isn’t much of a swimmer unless he’s retrieving. But he seemed to enjoy it as long as a stick was involved.
We tend headed to the in-laws to hang out with their friends. Some of these people have been in Adam’s life since he was a baby, and all of them are such wonderful incredible people (and they all know how to cook so well). I brought yesterday’s Cauliflower Dip, roasted red, white and blue potatoes, and strawberry rhubarb crisp (below). By the way, everyone raved about the cauliflower dip, no one cared that it was vegan.
Cooper enjoyed his visit too. He loves his uncle Rufus (a yorkie mix) and his aunt Callie (a gordon setter). Although they sometimes seemed to be tired of his endless energy.
Callie has actually given up on chasing balls if Cooper gets a head start. Oh what a difference a year makes in a pup’s speed.
Today’s new recipe is a relatively simple crisp. I had strawberries and rhubarb that needed to be used. Little did I know that my mother-in-law had made a strawberry rhubarb pie because it is her son’s favorite dessert. We will have to coordinate better next year.
The other problem is that I forgot to cover the crisp, so the topping of the crisp is much more of a granola I than I would have liked. The party guests didn’t seem to mind, but the dessert was very simple and healthy compared to the amazing (omnivore) banana split ice cream sandwich cake and chocolate mocha torte.
Recipe: Strawberry Rhubarb Crisp
Summary: Adapted from: Oh She Glow’s Strawberry Apple Breakfast Crisp
- 2 1/2 cups rhubarb, sliced
- 2 1/2 cups strawberry, sliced
- 3 tbsp agave nectar
- 1 cup almonds, processed until chunky
- 1 cup regular rolled oats
- 1/4 cup + 2 tbsp agave nectar
- Pinch kosher salt
- 1 tsp vanilla extract
- 1 tsp cinnamon extract
- Preheat oven to 400F and grease a 13″x9″ casserole dish.
- Slice rhubarb and the strawberries. Place in a casserole dish and toss with 3 tbsp agave nectar. Set aside.
- Place almonds in food processor bowl and process until chunky.
- Mix almonds, oats, agave nectar, salt, vanilla extract and cinnamon extract in a bowl. Add oil or water to change consistency.
- Place almond oat mixture on top of strawberry rhubarb mixture.
- Cover with foil and bake for about 40 minutes at 400F (I forgot to cover, it burns the “granola mixture”).
Preparation time: 15 minute(s)
Cooking time: 40 minute(s)
Diet type: Vegan
Number of servings (yield): 8
I’m looking forward to having some of this for breakfast too.
I added this crisp to a link up party
Hope everyone in Canada and the US had a nice holiday weekend.