Strawberry Rhubarb Oat Squares

Another trip to the cottage calls for more dessert! Since I had the afternoon off before heading up, I dedicated my time to whipping up some well deserved treats. Knowing I had rhubarb and strawberries in the freezer, I was looking for recipes that weren't pie but would still incorporate both ingredients. Having pinned plenty of strawberry recipes in June (in preparation for the picking season), I found this recipe on a Pastry Affair. Though the recipe calls for strawberry jam, I didn't want to use up my precious supply on squares so I substituted it with my beloved frozen fruits. It turned out great! We ate them as squares with tea, and also warmed with a scoop of vanilla ice cream for dessert. It was the perfect pie replacement for summer - not to heavy, but still sweet-tooth-satisfying.

Ingredients

6 tablespoon salted butter

1/2 cup light brown sugar

1 egg

1/4 cup honey

1 1/2 cups old fashioned oats

1 cup all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

3/4 cup chopped rhubarb

1 cup chopped strawberries

4 tablespoon sugar

Preheat the oven to 350 F. Spray an 8 inch square pan with cooking oil. In a small saucepan on medium heat, add the rhubarb, strawberries and sugar and reduce until a jam-like consistency, stirring occasionally. In a large bowl cream the butter and sugar together. Beat in the egg and honey. Mix in the oats, flour, baking soda and cinnamon until combined. Press approximately 3/4 of the batter into the bottom of the pan until it is covered. Pour the strawberry-rhubarb compote overtop and spread evenly. Crumble the remaining batter on top until it is well covered. Bake for 20-25 minutes, until golden brown.

They are definitely best served warm, and if you're in cottage country hunt down some Kawartha Dairy Ice Cream and you'll be in heaven. I would also try this with blackberries, raspberries or apple - or all three for bumbleberry!

Turnovers, Ice Cream and Compote Oh My!

 Last week, after a long two days, I came home and focused all my energy into making dessert - my own 'anxiety-relieving exercise'. I've had my share of failed ice cream attempts, but not enough to keep me from trying once more. When day one was near its end, I decided that I would conquer ice cream once and for all. All seemed to go well with the custard stirring, cooling and churning but I would have to wait overnight until it could be deemed successful. After having a taste of my ice cream on day two, I knew it needed a pair. A quick look in my fridge, freezer and Pinterest boards and I realized the perfect partner - strawberry rhubarb turnovers (the compote came later).

Vanilla Ice Cream
8 egg yolks

2 cups 2% milk

2 1/2 tsp vanilla extract

2 cups heavy cream

Follow these instructions for making the custard (mine took about 20 minutes until it was thick) and let it stand for a couple minutes to cool. Stir the heavy cream into the custard and chill for at least 2 hours, or overnight. Churn in your ice cream maker according to the manufacturer's instructions. Pour the churned ice cream into a metal loaf pan, seal with plastic wrap (pressing it onto the ice cream) and chill overnight.

Strawberry-Rhubarb Turnovers

1 sheet phyllo pastry 

(I used a square of Tenderflake, rolled out into a large rectangle)

1 cup diced strawberries

1 cup diced rhubarb

1/3 cup sugar

1/4 tsp ground ginger

1/2 tsp ground cinnamon

1 egg, beaten

1 tbsp powdered sugar

Cover a baking sheet with parchment paper. In a bowl, combine the strawberries, rhubarb, sugar, cinnamon and ginger until the fruit is well coated. Cut the rolled out phyllo dough into 8 squares and place on the baking sheet. Leaving room around the edges, spoon the fruit filling onto the corner of each square, and fold over the empty corner. Seal the edges by pressing down with a fork. Brush the egg wash overtop each pastry and bake for 18-22 minutes, until they are golden brown. Sprinkle the tops with powdered sugar

I had some fruit filling left that I didn't want to waste, so I decided to make a compote. Simply put your leftover fruit mixture in a saucepan on medium heat and let it reduce until it is a thinner, jam like consistency. I also added a tablespoon more of sugar, and cut up a few more strawberries.

We had our turnovers topped with the vanilla ice cream and a spoonful of compote and oh-my-heavens, delish! The classic taste of the tart rhubarb with the sweet strawberries is not one to disappoint, and the smooth, creamy ice cream on top was the perfect addition.