Strawberry Rhubarb Crisp

This strawberry rhubarb crisp is pure comfort with the perfect balance of sweetness and tartness and a buttery oat topping. I always eat it a la mode!

I grew up with a rhubarb obsessed father. Is it a generational thing? I’m going to bet most people these days have never even tried rhubarb yet everyone’s Mom and Dad seem to love it. I hated it. I mean, wouldn’t even touch the stuff! I’m still a bit weird about it depending on how it is used, but cook it down with sweet berries and sugar and I don’t even know how to explain it, it becomes a whole new creature! It’s so good!!

Recommended Equipment

• Sure Gel Ultra Gel
• Pastry Blender

Before You Begin…

Get about 3 cups of water boiling over high heat. You’ll use the boiling water to soften and prep the rhubarb for the crisp. Rhubarb can be quite bitter but letting in sit in boiling water for a couple of minutes will dull the bitterness.

Ingredients for Strawberry Rhubarb Crisp

For the Filling

• Rhubarb: A vegetable that has edible stalks that are usually pink in color. It is quite sour like a lemon but it becomes sweeter as it cooks. It is a great source of antioxidants, fiber and vitamin K.
• Strawberries: You will want to wash and hull the strawberries before cutting them up.
• Sugar: Helps sweeten the filling.
• Brown Sugar: Adds richness and sweetness to the filling.
• Sure Gel Ultra Gel: Thickens the filling so that the filling isn’t water. You can also use flour or cornstarch.
• Lemon Zest: Adds an extra pop of flavor and brightness
• Cardamom: A spice commonly used in Indian food that has a complex flavor that is floral but also citrusy.

For the Topping

• Old Fashioned Rolled Oats: You can use quick oats too but I love the texture and chewiness the old fashioned oats add.
• Brown Sugar: Adds sweetness to the topping
• Flour: Adds structure to the topping
• Cinnamon: Adds warmth and flavor
• Salt: Enhances all the flavors of the topping
• Unsalted Butter: Adds flavor and binds all the ingredients together

The measurements for all the ingredients can be found in the recipe card down below. This is just meant to be an overview of the ingredients so keep on scrolling down for all the details.

What are Substitutes for Ultra Gel?

I prefer ultra gel over flour or cornstarch for thickening. I feel like there’s a flavor that accompanies both whereas the ultra gel is flavorless. But if you don’t have ultra gel or you don’t want to buy it, you can use flour or cornstarch.

Read more

Welcome to the weekend, my friends! Bring on the sunshine. Sean is hiking in Moab with a friend this weekend and I’m here with the boys. I bought a pickleball set to try, so we’ll be giving that a shot in the driveway today. (Fingers are crossed that it will be easy enough to set up and that we’ll actually enjoy it!)

If you’re in the area, Cedar & Thread and Green Velvet are having their annual tent sales today, the odds are good that I’ll stop by both locations later. It should be a fun and also pretty relaxing weekend. I wish you the same!

ON THE BLOGS THIS WEEK: Half a box of pasta, a pound of sausage, and some green cabbage that was tucked in the fridge added up to a winning last-minute meal a few weeks ago. The cabbage sausage pasta was such a hit with my family that I decided to make it again and write up the recipe to share with you all.

The best stir fries are salty, savory, sweet, and just a little bit spicy. This ground beef and broccoli stir fry nails all of those things.

Cajun coleslaw is nicely balanced with just the right amount of tang, a bit of sweetness, and just a hint of heat. The dressing coats the salad lightly without weighing it down.

Peanut butter oatmeal chocolate chip cookies that taste fantastic and also happen to be gluten-free, dairy-free, and vegan? Oh yeah, it’s possible. And best of all, you can likely make these with ingredients you already have on hand! No special ingredients are required.

Cherries and pineapple are tossed into a fluffy, creamy, sweet dressing to create this old-fashioned cherry fluff salad. Much like the ever-popular strawberry pretzel salad, cherry fluff isn’t really a salad at all.

Bubbling with sticky sweet cherries in their juices and topped with a buttery, flaky, cinnamon sugar crust, this cherry cobbler is a cherry lover’s dream come true.

Creamy, sweet, and slightly tangy cottage cheese ice cream tastes so much like cheesecake ice cream, you’ll do a double take! With three times the protein, it’s a new staple in our freezer. I dressed this batch of ice cream up with a berry swirl and graham cracker pieces throughout, but the options are nearly endless. I’m already playing a couple of new flavors.

What I’m CRAVING: Fried mushrooms! A friend mentioned them the o

Creamy, sweet, and slightly tangy cottage cheese ice cream tastes so much like cheesecake ice cream, you’ll do a double take! With three times the protein, it’s a new staple in our freezer.

I’ve dressed this batch of ice cream up with a berry swirl and graham cracker pieces throughout, but the options are nearly endless. I’m already playing a couple of new flavors.

How to Make Cottage Cheese Ice Cream

Wondering what cottage cheese ice cream tastes like? Well, you aren’t alone in that. When I first saw cottage cheese ice cream popping up online, I immediately put it on my list to try.

The viral cottage cheese ice cream that we’ve seen popping up all over the internet is about as basic as food recipes can be. Combine cottage cheese and a bit of maple syrup or honey in the blender. Blend until smooth and then freeze for an hour or so, until firm enough to scoop.

As far as this ice cream lover is concerned, that is not ice cream. It’s “okay” as a healthier alternative to a lot of other snacking, but it just tasted like frozen cottage cheese to me. Not horrible, but also, not ice cream. Sorry.

Best Cottage Cheese Ice Cream

However, the idea behind it (at least the part th

Killer Burger Sauce

Elevate your burger game with this delicious killer burger sauce recipe. Made with a secret blend of ingredients, this sauce will take your burgers to the next level.

This is it, the killer burger sauce recipe. If you don’t want dry, flavorless burgers, look no further for the best classic hamburger sauce.

I’ll make this short and sweet since we’ve already talked about our two secrets for the perfect burger. We live by those secrets and sure enough our burger turns out every time. Dust off the grill and let’s make perfect burgers and then top with the best burger sauce you’ve ever had!

Burger Sauce Ingredients

So you’re probably wondering what goes into the best burger sauce. Well, let me tell you! Think Big Mac Sauce, In-N-Out’s special sauce or thousand island dressing, but made in the comfort of your own home. It’s easy and comes together in no time!

• Mayonnaise
• BBQ Sauce
• Ketchup
• Mustard or Dijon Mustard
• Sweet Pickle Relish
• Worcestershire Sauce
• Onion Powder
• Garlic Powder
• Salt and Pepper

To make the sauce, whisk all the ingredients together and set aside until the hamburgers are ready to assemble. The measurements of each ingredient can be found in the recipe card at the end of the post.

How to Assemble the Perfect Burger

Forget the ketchup and mayo and go for a really good burger sauce. I am a huge fan of sauces and condiments but in the case of the burger, keep it simple, burger, sauce, cheese, lettuce and tomato. Besides the burger sauce, these are the other items you will want to make a drool-worthy burger…

• Brioche Buns: Always toast your buns. Always. Whether or not you use butter brushed on the inside and outside is up to you, but always toast those babies.
• Special Meat Blend: Burgers don’t want to be slow cooked so crank up the heat and quickly cook on each side. We do medium high heat for 2-3 minutes per side.
• Lettuce: We prefer butter or green leaf lettuce for the best texture, color and flavor.
• Vine Ripe Tomato: We slice the tomatoes thin using our favorite tomato knife.
• American Cheese: A processed cheese made from cheddar, Colby, or similar cheeses and gets extra melty and delicious.
• Butter: A little butter on the burger is always a good thing. Culvers butter burger converted us and we hardly ever make it without butter.
• Salt and Pepper: I cringe a little every time I see a burger get plopped on a grill without seasoning. Do you like your French fries without salt? Well meat needs seasoning as well.

Weekly Menu Plan – May 27 to June 2

It’s official…school is done and we are full blown summer mode! That usually means that my meal planning goes down the drains, but yours doesn’t have to with this weekly menu plan!

Monday: BBQ Chicken (Memorial Day)

Tuesday: Pasta Primavera

Wednesday: Smothered Honey Lime Chicken Burritos

Thursday: Instant Pot Beef & Broccoli

Friday: Leftovers

Saturday: Killer Burgers

Sunday: Smoked Beef Brisket

READ: Weekly Menu Plan – May 27 to June 2