Hello! Happy Summer weather! I have been enjoying the sun. Spent some time in Illinois with the family and same fabulous friends. I am slowly watching my herbs grow and getting ready for some fresh pesto and salsa.
I love love love strawberry rhubarb desserts. Last night I used this strawberry rhubarb pie recipe and made a smaller 2 serving crisp. It was pretty amazing. I used a small Corningware dish (I think mine is 16 oz) and combined enough strawberries, rhubarb, sugar and corn starch to fill the dish about 2/3. I cut the topping recipe in half and cooked if for about 30 minutes. It did a bit of escaping so you may want to put a pizza pan or cookie sheet underneath to catch any drips. Then let it cool a bit, add ice cream and welcome in the beautiful season of summer!