Not all here today

Today I’m guest posting over at CougarMicrobes.com for the first, but hopefully not only time.

So there’s not much to see here, but I will share the recipe for the rhubarb pear crisp which went over so very well, rather than letting it languish in the comments on an older post. There should also be a new update of One More Morning later today.

Pear Rhubarb Crisp

(If anyone wants this in metric, let me know and I’ll do the conversions.)

Ingredients:
Fruit base:
4 cups chopped rhubarb
2 cups chopped pears (recommend Taylor or Bartlett for sweetness)
1/2 cup granulated sugar
1/4 cup brown sugar
1/4 tsp orange extract

1 tbsp butter, cut into small pieces
1/2 tsp cinnamon

Crumbled topping:
1/2 cup melted butter
1/2 cup brown sugar
1/2 tsp vanilla extract
1/4 tsp salt
1/2 tsp baking soda
1 1/3 cups all-purpose flour
1 1/3 cups oats

Butter the base and halfway up the sides of a 9″ by 13″ baking dish. Mix together the fruit base ingredients (if the pears are not juicy, you may wish to add a little bit of apple juice, but no more than 1/4 cup) and layer in the baking dish.

Mix the flour, oats, salt and baking soda in one bowl and the butter, sugar and vanilla in another, then combine and stir well. Layer this over the top of the fruit mixture.

Bake at 375°F for 40 minutes.

Serve hot with vanilla ice cream (recommend Edy’s Slow-Churned) or frozen yogurt (recommend Perry’s All-Natural).