One of the benefits to eating local, seasonal food is that you are effectively reducing your carbon footprint and supporting a more geographically sustainable food economy. We rarely think about the physical lengths our food travels before arriving on the market shelves. And all of this travel comes with a hefty environmental cost.
In addition to the fuel, packaging and energy used to transport out-of-season produce to all corners of the world, many are treated with additives to keep them fresh during their journey.
Here in Ontario, Canada, we are blessed with loooonnnng summer days. I'm always amazed at the enormous variety of things we can grow here in such a short season - mostly because of our extensive daylight.
June brings us an abundant crop of both of these Ontario jewels. Sweet and tart this dessert is super easy to make and sure to be a dinner party hit.
- 1-1/2 lb. strawberries, tops removed and chopped into small pieces
- 1/2 lb. rhubarb, cut into 1/2-inch cubes
- 3 Tbs. cornstarch
- 2 Tablespoons all-purpose flour
- 1/2 cup plus 2 Tbs. granulated sugar
- 2 Tbs. brown sugar
- 1/2 tsp. cinnamon (optional)
- 1/4 cup rolled oats
- 1/2 tsp. kosher salt
- 5 Tbs.cold unsalted butter, cut into small pieces
- Set a rack in the lower third of the oven and heat the oven to 400°F.
- In a medium bowl, combine the flour with 1/4 cup of the sugar, brown sugar, oats cinnamon and salt. Add the butter and rub into the dry ingredients between your fingers until the mixture has mostly pea-size pieces (don’t worry if it’s not uniform). Set aside.
- In a large bowl, toss the strawberries, rhubarb, cornstarch, and the remaining 6 Tbs. sugar. Divide the mixture among six 6-oz. ramekins and top with the oat mixture (the ramekins will be very full but the filling will cook down).
- Transfer the ramekins to a large foil-lined baking sheet and bake until golden brown and bubbling around the edges, 30 to 40 minutes. Transfer to a rack to cool for at least 10 minutes before serving.
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