Well so far I’ve made it thru the first week back at work! The first few days back to school are nothing short of hectic but I’m thankful for the change of pace to keep my mind off my highly anticipated due date. The hustle and bustle of an elementary school in September keeps me on my toes…. but sadly not off my feet. I am finally understanding why pregnant women in their third trimester want nothing more than to put their feet up at the end of the day. The common pregnancy symptom I assumed I was lucky enough to avoid has found me…..
As I was sitting peacefully in class helping my student I crossed my legs and gasped in utter shock! Was I was having an anaphylactic allergic reaction to something?! Had I unknowingly got stung by a bee?! Maybe I broke my foot in my sleep?! Then it hit me….. my calves have dreadfully formed an allegiance with my ankles leaving me with…… cankles! So in honor of my cabbage patch legs, I thought I’d share this garden fresh recipe. It’s a great late summer/fall recipe that will satisfy your sweet and savory tooth between the sweet strawberries and tangy rhubarb. I hope you like it!
- 3/4 cup white sugar (you can substitute with stevia)
- 3 Tbsp all-purpose flour
- 4 cups sliced fresh strawberries
- 4 cups diced rhubarb
- 1 1/2 cups all-purpose flour
- 1 cup packed brown sugar
- 1 cup rolled oats
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup butter (room temperature)
- Preheat oven to 375 degrees. In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 10 X 14 inch baking dish. (I found a 9 X 13 was too crammed)
- Mix 1 1/2 cups flour, brown sugar, oats, cinnamon and salt. Cut in the butter with two butter knives or a pastry blender until crumbly. Crumble on top of the rhubarb and strawberry mixture.
- Bake 45 minutes in the preheated oven, or until crisp and lightly browned. (Place aluminum foil or a cookie sheet underneath in case it bubbles over)
Q: What is a scarecrow’s favorite fruit? A: Straw-berries