Thursday, July 2, 2009

Shared Recipes

The Manchester Farmers Market has had a smooth and delightful opening, with lots of tasty treats. Today at the market Diane Souther of Apple Hill Farm in Concord, NH shared a wonderful recipe for Strawberry Rhubarb Pudding. I feel that it is only appropriate that I share it with you. I will be making this with the beautiful, sweet strawberries that I picked up today from Apple Hill Farm at the Manchester market.

Strawberry Rhubarb Pudding

In a quart saucepan on low heat stew the following till tender about 7 minutes.
3 cups rhubarb (fresh or frozen) cut up into small pieces
2 cups sliced strawberries (fresh or frozen)
2 teaspoons butter
3/4 cup maple syrup (Sugarmomma's of course)
1/4 cup water

Cake Batter:
In a small bowl cream together
1/2 cup granulated sugar
2 Tablespoons butter
Then add and stir till blended:
1 cup whole milk

Sift together in another bowl:
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
And blend this together with the creamed mixture of sugar, butter and milk.

Strudel topping:
Cream together with a fork or your fingers:

1/2 cup flour
1/2 cup rolled oats
1/2 stick of butter
2 teaspoons cinnamon

Take the strawberry-rhubarb sauce and pour into a ungreased casserole dish leaving 3/4 to 1 inch head space around the top. ( you might have a little sauce leftover to sample, depending on how juicy it cooked up). Pour the cake batter over the top and sprinkle last with the strudel topping.

Bake at 350 degrees for approx. 30 minutes or until the top is lightly browned.

Apple Hill Farm
Chuck & Diane Souther
580 Mountain Road (NH Route 132)
Concord, NH 03301

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