Stealing @MeganB 's idea - I picked my three using a random number generator.
I ended up with - The Wizardry of Words, A Healthy Dose of Crystals, and Wickedly Delicious
Challenge Entry #1- Wickedly Delicious
For my Litha celebration, I created a Strawberry Rhubarb Crumble - the first time ever!
Hereās a recipe for a delicious and vibrant dessert: Strawberry Rhubarb Crumble.
Ingredients:
For the filling:
1 Graham Cracker crust
2 cups strawberries, hulled and quartered
2 cups rhubarb, chopped into 1-inch pieces
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
Zest of 1 lemon
For the crumble topping:
1 cup all-purpose flour
1/2 cup rolled oats
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
Instructions:
Preheat your oven to 375Ā°F (190Ā°C). Grease a baking dish or pie plate.
In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and lemon zest. Gently toss until the fruit is evenly coated. Transfer the mixture to the prepared pie crust.
In a separate bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and salt for the crumble topping. Add the cold cubed butter to the mixture and use your fingers or a pastry cutter to cut it into the dry ingredients until it resembles coarse crumbs.
Sprinkle the crumble topping evenly over the fruit mixture, covering it completely.
Place the baking dish in the preheated oven and bake for about 35-40 minutes or until the fruit is bubbling and the crumble topping is golden brown.
Once done, remove it from the oven and allow it to cool for a few minutes. Serve the Strawberry Rhubarb Crumble warm or at room temperature. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.
It was delicious and the crumble topping was amazing! If I made another one, I would look into using gelatin instead of cornstarch to thicken the filling. It was yummy but very messy!