Rhubarb Crisp

Rhubarb crisp is so delicious & easy to make. It can be made using either fresh or frozen rhubarb - either works! This dessert makes the perfect addition to a weeknight family dinner, and here at the farm we love to nibble on leftovers (if there are any!) for a breakfast-time treat. 

Here's the recipe: 

Ingredients

Filling
4 cups of chopped rhubarb
1/2 cup sugar
Dash of lemon juice


Topping
1 cup quick cooking oatmeal
1/2 cup brown sugar
1/4 cup butter, softened
1/4 tsp cinnamon (optional)

Instructions

  1. Preheat oven to 350. Toss chopped rhubarb in sugar and transfer to a greased 9x9 baking dish.

  2. Prepare topping: mix oatmeal and brown sugar, then cut in softened butter.

  3. Once combined well, sprinkle on top of rhubarb. Bake for 30-45 minutes (until rhubarb is softened and mixture is bubbly). Enjoy!

Recipe created by Alex Chesney, RD

Asparagus & Prosciutto Bundles

This is one of our favourite ways to enjoy asparagus! 

*Serves 6

Ingredients:
36 thin spears fresh Ontario Asparagus (about 1 bunch)
Olive oil
Salt and pepper
12 thin slices prosciutto

Instructions

  1. Wash and break asparagus stalks where they snap easily; discard ends. Dry and toss with oil and season with salt and pepper.

  2. Bundle 3 spears together; wrap 1 piece of prosciutto around asparagus.

  3. Place bundles on greased grill over medium to medium-high heat; grill, turning occasionally, until asparagus is bright green and tender and prosciutto is crisp, about 5 minutes.

  4. Drizzle bundles with olive oil.