What we ate for dinner

Between our CSA and our backyard, we’ve had to eat rhubarb almost every day for the past few weeks. So far, I’ve made 2 crisps, 1 batch of muffins, and 1 pie. Here are some pictures and recipe locations.

Rhubarb Strawberry Crisp

Recipe from Betty Crocker’s New Cookbook (1996). So good I made it two weekends in a row.

Rhubarb Muffins

Recipe from Allrecipes. I took a suggestion from the comments and added 1/2 tsp cinnamon to the batter and another 1/2 tsp cinnamon to the sugar sprinkled on top. A good weekday snack.

Rhubarb Raspberry Pie

I love making pies. I actually thought I’d try a store-bought crust this time, but I discovered that they’re all made with lard, so I bought shortening instead and made my own — more tiring, but also more satisfying (for me, at least). This pie and crust recipe are both from Betty Crocker’s New Cookbook (1996). The recipe doesn’t actually call for raspberries, but that’s what I was craving, so I adapted the Strawberry Rhubarb Pie recipe. Next time I’ll look for a different recipe. This was good, but had too much sugar (2 cups). The crust was great, though.

I’m not really big on V-day (unless it’s for ending violence against women), but it seemed like as good a reason as any to try out the Chewy Brownies recipe in my March/April 2010 issue of Cook’s Illustrated.

And holy crap. They’re good. Really, track down a copy of this magazine, and make these brownies. I also took their advice and splurged on the Sharffen Berger and Ghiradelli chocolate to use in it. Not a waste. I mean really, just look at these again:

Time: About 1 hour plus a couple hours to cool off.