Carrielynn’s Mum’s Rhubarb Crisp

Carrielynn is an exceptional young woman.  An accomplished singer and rap artist, fearless activist for her community and nation and super-great culturally astute mother, she offered this great recipe to celebrate the first rhubarb of the season. I really like the suggestion to toss in a little chopped apple… think I’ll also try a handful or two of blueberries from my freezer, the flavor goes so well with rhubarb.  Then, as Carrielynn says … BOOM!
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Carrielynn’s Mum’s Rhubarb Crisp

12X12 pan, lightly greased
Oven pre-heated to 350 F

Crumble – mix into coarse crumbs with a fork or pastry blender: 
1C flour (gluten free or regular or whatever you like)
1C 9 Grain Oats
¼ C Real Butter
¼ C firmly packed brown sugar
1 Tsp of cinnamon

Custard (separate bowl) –  whisk together until creamy: 
1 egg
Splash of cream
1/4 to 3/4 C raw cane sugar

10-15 Big stalks of rhubarb, coarsely chopped
(you can add a tart apple to mix it up)

Mix dry ingredients, melt butter and add in while stirring with hands until the consistency is even and crumbly
Chop the rhubarb small and place in the pan, pour in the custard and lightly mix with hands, press down the rhubarb so its even
Spread on the dry crumble and press down so no rhubarb is exposed

Place in the preheated oven for 25-30 minutes, let the custard set for at least 20 minutes before eating.

BOOM!
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Hint: Carrielynn says that tossing some crushed almonds into the crumble makes it extra good!
Tip: For diabetics, you can replace the sugar with stevia sweetener.
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Adrienne’s Summertime Potatoes

Adrienne Maree Brown is, imho, a legendary young activist. She gathers young, old, straight, queer, academic and street savvy people and gets them rocking to change the world for the better – for EVERYONE! When I saw her really-cheap-delicious-and-easy-to-make potato recipe, I thought, what a great way to start implementing my master plan – introduce people who are making great change on my blog! Check out Adrienne, the Luscious Satyagraha‘s blog at: http://adriennemareebrown.net/blog/

Ingredients:
Potatoes
Manchego Cheese (substitute cheddar, jack, havarti or your favorite)
Salad dressing – or Olive oil (corn, sunflower, canola etc.), Salt and pepper
Slice potatoes hella/very thin and layer them in a “boat” made of aluminum foil with manchego cheese and your favorite salad dressing (Adrienne’s was a homemade nutritional yeast dressing from the the Hollyhock Cookbook, super yummy), or olive oil, salt and pepper. Pinch the edges of the aluminum foil so it forms a tightly enclosed package.
Set the package on the edge of the grill while you cook your meat and/or veggies. After 10-15 minutes, peek inside to see if the liquids are boiling, the potatoes are getting transparent as they cook and the cheese is melting. At the end, put the package(s) in the center of the grill till the bottom blackens, then dump it in a bowl and serve.

Delicious!

Gramma Willi’s suggestions: Why not layer in some chopped sweet peppers, cooked onion and a few herbs (parsley, basil, or dill should be nice)? Meat lovers could add ham. For breakfast, you could break an egg or two on top after the potatoes are soft . Hmmm – using the barbeque for breakfast, why didn’t I think of this before? See how inspired I get when I listen to our youth?

Good Clean food for everyone!