Happy Independence Day, Americans! As is always my plan, I made an “all-American pie” — which usually ends up being blueberry. I’ve made galettes before, but if you look carefully, this one is intended to be a mulit-pointed star … aka fireworks. Easy to make, no pie pan necessary. And as always with blueberries, very juicy. Celebrate well!
‘Tis the season for both fresh local strawberries and rhubarb, so taking advantage of the local, I made my famous (and super easy) crumble bars. They are ready to go quickly and are definitely easier than making strawberry rhubarb *pie* as there you always have to solve the issue of berries being too juicy. Definitely recommend having a go at these!
Afternoon pick-me-up: Roasted Strawberry and Ginger Frozen Yogurt! I’ve never been a huge fan of commercial frozen-yogurt. It always had too much of a tangy flavor, and the low fat nature of it made it become icy pretty quickly. This homemade stuff doesn’t have either of those issues. Of course, I also used full-fat yogurt, which likely helped! 🙂 The ginger adds this touch of brightness and it’s hard to really identify as ginger, but it definitely adds something. And I got to use my ice cream maker to huge success, so might have to try more flavors!
Here is perhaps the quickest recipe I have ever made for a pie/cobbler: mix 4 ingredients together, sprinkle on cherries (also would work with blueberries) and sugar and bake. Seriously … took all of 10 minutes to assemble, 30 minutes to bake. Imagine: putting this in the oven when you sit down for dinner, and have piping hot cobbler straight out of the oven for dessert. Pass the ice cream!
Whenever I get back from a trip that includes Austria, I have a tendency to want to make strudel. Remember last year? It was the Cherry Chocolate version. This year, I really wanted to make something with rhubarb, but the local strawberries aren’t ripe yet, and they can be a little wet. So I made this Rhubarb Apple version instead. Total deliciousness!