I learned to operate a boat, canoe, and watched float planes land on the lake. I played Monopoly games that lasted for days, like a real gambler. I even learned to waterski, although I sucked, my brother and mom were the ones that reigned supreme over that sport. I played badminton and croquet with my siblings, and took afternoon naps in the hammock between two giant pines.
My neighbour was kind enough to give me permission to take the edibles from her garden while she and her husband travel for the next several weeks. After they left, I hopped between the hedges and took a little inventory. (I feel a bit like Peter Rabbit). My eyes popped out of my head when I saw the rhubarb plant. I’m pretty sure that when life gives you rhubarb, you make rhubarb crisp (or Izzy’s strawberry rhubarb popsicles!). So, in the spirit of Day family summer cottage-esque desserts, I present to you, rhubarb crisp! Throw in whatever fruit you have handy and feel free to bump up the sugar, but my taste testers (aka my family members) and I, try not to eat too much added sugar these days.
Here’s to great memories, the unofficial start of summer, and my neighbour's bountiful edible garden!
Rhubarb Rose Water Crisp (Gluten-Free, Vegan)
2 cups fresh rhubarb, cut into small pieces
1 large mango or 1 large apple, peeled, cored, and diced (approximately 1 cup)
½ cup fresh or frozen raspberries
1 tbsp lemon juice
2 tsp chia seeds (absorbs the juices) or quick-cooking tapioca
1 tsp rose water
1 tsp pure vanilla extract
1 cup gluten-free/wheat-free rolled oats
½ cup walnuts or other nut, chopped finely (for nut-free, add 1/2 cup extra oats)
2 tbsp coconut oil, melted
2 tbsp maple syrup or agave
1 tbsp coconut sugar (optional)
½ tsp ground cinnamon
½ tsp sea salt
Preheat oven to 350°F. In a large bowl, combine all filling ingredients. Pour into a pie dish or 8x8 ceramic square dish, spreading out evenly; set aside. In a medium bowl, toss together all topping ingredients and evenly distribute over filling.
Bake for 30-35 minutes. Eat warm out of the oven or chill. Serve with thick coconut milk, this pouring cashew cream, or your favourite non-dairy ice cream. The topping will lose its crispiness after one or two days once refrigerated.
What are your favourite long-weekend memories or summertime desserts? Do you have a family recipe that you still make when the warm weather hits?