The first flea market of the season. We came home with a mint plant, some fresh rhubarb and some old children's books.
The first game of cornhole. We made our own set last summer. Girls + power tools! I think cornhole may be a Midwestern phenomenon. We decided to keep running track of our wins over the summer. As of Sunday evening, it was 1-1.
The first rhubarb cobbler.
The first summer tomato and the first sweetcorn of the season. Brinkman's has Tennessee tomatoes right now and they are really, really good!
Better hurry and get some rhubarb. It doesn't last long. Here's my cobbler recipe.
Fruit Filling
5 cups fresh rhubarb, cut in 1-inch pieces
orange zest (from 1 orange)
1 1/4 cups sugar
2 tablespoons cornstarch
1 tablespoon butter
1 dash nutmeg (optional)
Cobbler Topping
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup butter
1/4 cup milk, melted
1 egg
Combine sugar and cornstarch; mix well. Add rhubarb, nutmeg, butter and orange zest. Let stand 10 minutes. Place in 9x9 baking dish.
Bake in 375 F preheated oven for 10 minutes.
Mix cobbler topping ingredients and drop "blobs" of topping on fruit. Bake for an additional 25 to 35 minutes. Serve warm – with vanilla ice cream if you're feeling decadent! Enjoy!
2 comments:
Is it summer yet?
If you want it to last as long as possible it is!
Post a Comment