Are you counting down the days until school is out for the summer? How many days are left of lunch packing, homework checking and morning routines...
As much as I am ready to have my boys at home I need those remaining days to tie up loose ends and accomplish a few more things that are just a bit easier without 3 energetic kids underfoot. We’re all dreaming of the summer days to come though.
Last week I made this slightly tart, beautifully fuschia colored cobbler and we talked about those plans.
Sharing her love for photography, cooking and adventures of mothering 3 boys, 'this homemade life', is a blog written by Alison Bickel.
Plans to go on countless bike rides, discovering new trails….
Going on our favorite mountain vacation, soaking up cool mountain air in the middle of July…
Watching baseball games in the warm summer evenings…
Seeing the Atlantic Ocean for the first time as a family and looking for seashells…
I get excited just writing out the list.
adapted from Midwest Living
Makes 8 servings
1 1/2 cups fresh or frozen rhubarb, sliced
1/4 cup sugar
1/4 cup orange marmalade
2 teaspoons orange zest
3 tablespoons orange juice
1 tablespoon cornstarch
6 tablespoons butter
1/4 teaspoon cinnamon
1/8 teaspoon cardamon
1/8 teaspoon ground nutmeg
1 3/4 cup fresh or frozen blueberries
1 3/4 cup fresh or frozen strawberries, sliced
1 1/3 cup whole wheat pastry flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup dairy or nondairy milk
1 teaspoon vanilla extract
3 tablespoons sliced almonds
2 tablespoons sugar
Preheat oven to 375 degrees.
In a large nonstick, oven-going skillet combine slice rhubarb, 1/4 cup sugar, marmalade, orange juice, cornstarch and 1 tablespoon of butter. Cook and stir until bubbly. Add in spices, blueberries and strawberries; cook and stir just to boiling. Remove from heat and set aside.
In a medium mixing bowl, whisk flour, 1/3 cup sugar, baking powder, orange zest and salt. Cut in remaining 5 tablespoons of butter until pea sized. In a separate bowl mix milk and extract; stir into flour mixture. Drop in 8 mounds over fruit filling; sprinkle with sliced almonds and sugar.
Bake at 375 degrees for 25-30 minutes or until knife inserted into biscuit comes out clean. Cool on a wire rack. Serve warm or at room temp with ice cream or whipped cream.
To read more from Alison, visit thishomemadelife.com