Monday, May 11, 2009

Girls Day Out

I had my good friend, Becky over the other day for lunch and a play day. We had lunch in the back yard, but sadly, I didn't take pictures. I know! Bad Blogger, Bad Blogger. I did make one thing for lunch that I managed to take a picture of, though. It was a Rhubarb-Apple Crisp that I saw in the April issue of Cuisine At Home Magazine. This is a seriously great cooking magazine and the recipes are doable for even someone as reluctant in the kitchen as I am. Since rhubarb is in the stores right now I thought I'd give it a try. Let me tell you. A person could get a swelled head making this recipe. Talk about beautiful! It looks so complicated and fancy but the secret is (sshhhh - don't tell anyone) it's so easy! Oh, and it is delicious!!!

What do you think? Looks like the one in the magazine, don't you think? You must try this. Now. Please. It will be good for your ego and good for your tummy!
Rhubarb-Apple Crisp
6 stalks sliced rhubarb (about 1 3/4 cups)
1 gala or fuji apple, cored and diced (about 1 cup)
2/3 cup granulated sugar
3 Tbsp. instant tapioca
2 Tbsp. orange juice
1 1/2 tsp pumpkin pie spice
6 - 8 sheets phyllo dough
1/4 cup unsalted butter, melted
6-8 tsp. granulated sugar
3 Tbsp. sliced almonds
2 Tbsp. turbinado or finishing sugar (optional)
Preheat oven to 350 degrees.
Combine rhubarb, apple, 2/3 cup granulated sugar, tapioca, orange juice, and pie spice in large bowl. Mix well and let stand for 15 minutes, stirring occasionally. Taste filling; add a bit more sugar if it's too tart. Pour fruit into a 9-inch pie plate.
Place a sheet of phyllo on a flat surface (cover other sheets with a damp paper towel to keep them from drying). Lightly brush phyllo sheet with butter and sprinkle with 1 tsp granulated sugar. Roll phyllo into a loose tube about 2 inches in diameter. Repeat with remaining phyllo sheets. Starting at outer edge of pie, lightly place phyllo tubes end to end in spiral or concentric pattern. Drizzle any remaining butter over phyllo and sprinkle with almonds and finishing sugar.
Bake until crisp is golden brown about 1 hour. Let crisp cool for 15 minutes before serving.
I told you it was easy. The only thing I did differently was I added fresh whipped cream to the top when I served it. Just makin' sure I get my daily servings of dairy in there. Whipping cream is like milk isn't it?

After lunch we waddled over went to our local antique store, The Green Pea. The owner is Sandi and she's a great gal and has a wonderful shop. After that we went to another little antique shop in town and then tried to go to the Lavender Hollow Farm but, sadly, they were closed. After that we went to our local little nursery. You don't have to be big to be mighty. It's a great nursery with lots of great ideas.

All in all it was a fun day and it gave us a chance to catch up. I highly recommend a day out with a friend. So fun and so relaxing.
I have to go now and get my beauty sleep. I'm taking my BFF Nikki to Sacramento tomorrow to turn in her retirement papers so she can retire the end of June. Yea!!!!!!!! Boy are we going to have fun after that. We are already planning on weekly sewing days and who knows what else we'll dream up.
Nighty Night!


PamKittyMorning said...

That looks so tasty. I love a crisp. And eating al fresco in your yard must be wonderful, especially with a sweet friend like Becky.

Lydia said...

Yummy! I will have to look up this magazine.

Linda said...

Hi Jean, what a great day you and Becky had. Lunch, while enjoying Mother Nature and a little shopping...pretty perfect. The crisp is just beautiful and I know it was delish...hugs, Linda

Sweet Cottage Dreams said...

.....and oh boy!! Let me tell you that it was absolutely wonderful! Jean, I enjoyed the BLT and fresh strawberries, too. I had a lovely day and so enjoyed my time spent with you!!!! Thank you for your friendship - oh and the same goes to Mr. In The Garden (aka: Pop!). tee hee.

mucho love-o!!!!


The Strawberry Mallard said...

OH MY GOSH!!!!!! I want some and I want it NOW!!!!!!!!LOL Nancy & the NJ Scots

Mumzie said...

Okay...I've never liked rhubarb; however, this pie does look very delicious. In a former life, everyone was from Minnisota and we always had rhubarb growing in the garden. It grew like crazy in Turlock. Anyway, I'm going to make this recipe for the Hubs' parents who love rhubarb. Thanks, Mumzie

Janet said...

Thanks for the recipe; I love rhubarb and can't wait to try it!