{"id":2449,"date":"2013-03-25T12:53:21","date_gmt":"2013-03-25T17:53:21","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=2449"},"modified":"2013-03-25T12:53:21","modified_gmt":"2013-03-25T17:53:21","slug":"strawberry-rhubarb-crunch-w-vanilla-ice-cream","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=2449","title":{"rendered":"Strawberry – Rhubarb Crunch w\/ Vanilla Ice Cream"},"content":{"rendered":"

I had never tried rhubarb before . From what i heard they go great when cooked with strawberry , and people said it has quite similar taste with strawberry . So it is full spring down south , and i figured it should be easy to find rhubarb , and it should be widely available . So yesterday when i went grocery shopping , my eyes was set to find rhubarb . I found them , those long red stalk , not to be mistaken with swiss chard by the way \ud83d\ude42 But it happened , when i was about to pay for my grocery , the girl didn’t know it was rhubarb , she thought it was swiss chard . I should have said yes , because i would have been getting a lot cheaper price as a chard than a rhubarb . They cost me $6.99\/lb , i don’t know if this is normal price or considered quite high . I highly pay that kind of price of vegetables or fruits .. i thought it was expensive . The strawberry on the other hand was quite cheap , it was about $2.00 for a pound .<\/p>\n

My husband’s grandpa loved rhubarb , my husband never had rhubarb . So we both were excited to try it . The recipe doesn’t call too many ingredients , lots of strawberries and rhubarbs , oatmeals , sugar , flour and brown sugar , butter and all you’re all set to make a yummy delicious crunch .. or should i call it crisp ? I love this dessert , perfect amount of sweetness and tart . And i happened to make my home made french vanilla ice cream the day before , what a perfect combination !!<\/p>\n

Direction :\u00a0<\/span><\/p>\n

About 4 cups of sliced strawberries , i used about 1 1\/2 lbs of fresh strawberries , rinsed , and hulled , then sliced .<\/p>\n

5 stalks of rhubarb , about 4-5 cups of diced rhubarb .<\/p>\n

1 cup of sugar<\/p>\n

4 tbsp.heaping , all purpose flour<\/p>\n

Mix them all well , then transfer to a baking dish 9×13 . Preheat oven to 375 F , while you make the topping<\/p>\n

\"rhubarb1\"<\/a><\/p>\n

\"rhubarb2\"<\/a><\/p>\n

\"rhubarb3\"<\/a><\/p>\n

\"rhubarb4\"<\/a><\/p>\n

 <\/p>\n

The topping :<\/p>\n

1 cup of brown sugar<\/p>\n

1 stick of cold unsalted butter<\/p>\n

1 1\/4 cup of all purpose flour<\/p>\n

1 cup of oatmeal<\/p>\n

Pulse in food processor , until slightly crumbly . Then spread on top of the fruits . Bake for 40-45 minutes until the topping is golden brown .<\/p>\n

\"rhubarb5\"<\/a><\/p>\n

\"rhubarb6\"<\/a><\/p>\n

 <\/p>\n

Serve warm with home made vanilla ice cream .Recipe follows :<\/p>\n

Home made vanilla ice cream :<\/p>\n

2 cups of milk<\/p>\n

3\/4 cup of sugar<\/p>\n

1 tbsp. of good vanilla extract<\/p>\n

2 cups of heavy cream<\/p>\n

Mix these ingredients together , then chill overnight in the fridge . The next day , pour all ingredients into your ice cream maker , for about 18 minutes . Store in the freezer .<\/p>\n

\"strawberry<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

I had never tried rhubarb before . From what i heard they go great when cooked with strawberry , and people said it has quite similar taste with strawberry . So it is full spring down south , and i figured it should be easy to find rhubarb , and it should be widely available . So yesterday when i went grocery shopping , my eyes was set to find rhubarb . I found them , those long red stalk , not to be mistaken with swiss chard by the way \ud83d\ude42 But it happened , when i was about to pay for my grocery , the girl didn’t know it was rhubarb , she thought it was swiss chard . I should have said yes , because i would have been getting a lot cheaper price as a chard than a rhubarb . They cost me $6.99\/lb , i don’t know if this is normal price or considered quite high . I highly pay that kind of price of vegetables or fruits .. i thought it was expensive . The strawberry on the other hand was quite cheap , it was about $2.00 for a pound . My husband’s grandpa loved rhubarb , my husband never had rhubarb . So we both were excited to try it . The recipe doesn’t call too many ingredients , lots of strawberries and rhubarbs , oatmeals , sugar , flour and brown sugar , butter and all you’re all set to make a yummy delicious crunch .. or should i call it crisp ? I love this dessert , perfect amount of sweetness and tart . And i happened to make my home made french vanilla ice cream the day before , what a perfect combination !! Direction :\u00a0 About 4 cups of sliced strawberries , i used about 1 1\/2 lbs of fresh strawberries , rinsed , and hulled , then sliced . 5 stalks of rhubarb , about 4-5 cups of diced rhubarb . 1 cup of sugar 4 tbsp.heaping , all purpose flour Mix them all well , then transfer to a baking dish 9×13 . Preheat oven to 375 F , while you make the topping   The topping : 1 cup of brown sugar 1 stick of cold unsalted butter 1 1\/4 cup of all purpose flour 1 cup of oatmeal Pulse in food processor , until slightly crumbly . Then spread on top of the fruits . Bake for 40-45 minutes until the topping is golden brown .   Serve warm with home made vanilla ice cream .Recipe follows : Home made vanilla ice cream : 2 cups of milk 3\/4 cup of sugar 1 tbsp. of good vanilla extract 2 cups of heavy cream Mix these ingredients together , then chill overnight in the fridge . The next day , pour all ingredients into your ice cream maker , for about 18 minutes . Store in the freezer .<\/p>\n","protected":false},"author":16,"featured_media":2456,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[9,12],"tags":[],"class_list":["post-2449","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-desserts","category-desserts-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2449","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2449"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2449\/revisions"}],"predecessor-version":[{"id":2458,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2449\/revisions\/2458"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/2456"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2449"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2449"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2449"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}