The Ties That Bind

One thing that I love about food is the way that it can bring people together.  There is some sort of connection in my brain between food and happy moments.  Show me an anise biscotti and I think of my mom at Christmas when I was young and the many loaves of warm, licorice scented, almond studded cookies she turned out for friends and family.  A mimosa immediately puts me in a sailboat, whistling across Bellingham Bay with my dear friend JJ, her mom and dad, my mom, each of us with a mimosa in hand.  Joyfully, my land locked, ranch-raised, adorable husband is at the helm for the first time in his life, with the biggest grin ever.

I spent yesterday with my aunt, her mom, my cousin's wife and my daughter making relish.  No, this post is not going to be about the relish; however, it is amazing and it does bring wonderful thoughts of family to mind.  This story is actually about a quiet, unsuspecting bystander. While waiting for our vegetable mixture to boil, my daughter and I noticed a piece of dessert wrapped up tightly in a dish on the counter. Evidently, my cousin's wife had discovered a recipe and made a sour cherry and rhubarb crisp the night before.  While we polished off the last piece of crisp I begged for the recipe.  Now, this is a recipe that memories are made of!

Rhubarb Sour Cherry Crisp

By The Canadian Living Test Kitchen

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If you use fresh sour cherries, soaking isn't necessary.

This recipe makes 8 servings

Nutritional information available online.

Ingredients

1 cup11 Cupcup 1 cup pitted sour cherries or dried sour cherries6 cups 6

cups 6 cups sliced fresh rhubarb or frozen rhubarb, (thawed) 1 cup 1 cup

 1 cup granulated sugar 2 Tbsp tbsp

2 Tbsp all-purpose flour

Topping:

1 cup 11 cup cup all-purpose flour

2/3 cup 2/32/3 cup cup granulated sugar

1 1 pinch ground nutmeg

pinch cinnamon

1 pinch 1 pinch pinch  cipi1 pinch 1 pinch pinsalt1/3 cup 1/3

1/3 cup cup cold butter, cubed

Preparation:

If using dried cherries, soak in boiling water for 15 minutes; drain and set aside.

In large bowl, toss together rhubarb, cherries, sugar and flour; spread in lightly greased 8-inch (2 L) square glass baking dish.

Topping: In bowl, whisk together flour, sugar, nutmeg, cinnamon and salt ; using pastry blender, cut in butter until crumbly. Press into small clumps.

 Scatter over rhubarb mixture.

Bake in 375°F (190°C) oven for about 45 minutes or until bubbling and topping is golden and crisp.

Some of my topping sunk under all the wonderful juice of the fruit.  Not to worry! The juices thicken and create this amazing tart, sweet filling and the topping (whether on top or not) provide the perfect sweet contrast.  You must make this and create a wonderful new memory, tonight!