Fall Panzanella with Pomegranate Dressing

I have decided it is imperative that I have a panzanella for every season. Traditionally a tomato and bread salad, I am not patient enough to wait for summer to roll around each year. How many dishes do you know that are versatile enough for both a quick dinner and impressing guests? Good thing I like messing with tradition.

Spring brought this one with leeks and asparagus, summer I kept it (somewhat) traditional with tomatoes, and I am currently plotting away for winter. But this month, I urge you to try a fall version, celebrating the harvest with an amazing crunch. I will do my best to curtail this love affair and not turn this into a panzanella blog.

But I can’t make any promises.

Fall Panzanella
serves 4

salad
1/2 loaf wheat ciabatta bread, cut into 1" cubes
3 T olive oil
salt and pepper, to taste
2 apples, cored and cut into cubes
3 celery sticks, chopped
2 T fresh herbs (I used sage & rosemary)
1/2 c pomegranate seeds

dressing
1/4 c pomegranate juice
1/4 c olive oil
1/2 t salt
2 t honey
1 t apple cider vinegar

Arrange bread cubes on a baking sheet, in a single layer. Drizzle with olive oil, salt and pepper, to taste. Broil 3-5 minutes, until golden brown. Transfer to a large serving bowl. Add apple cubes, celery, herbs and pomegranate seeds.

In a small bowl, whisk together all dressing ingredients. Add to salad, tossing to combine. Season to taste, and serve immediately.

Market Basket: Pumpkin-Pear Crumble

I have had a great deal of fun the past few months, creating recipes for the Harvard Farmers’ Market. Tomorrow is the final market, and if you are in the Boston area, I recommend stopping in to stock up on fresh produce as the New England growing season comes to end (sniff, sniff). The past two weeks, I have not shared the recipes, as they were taken from previous posts. First this Simple Tortellini & Spinach Soup and then these Asiago Sweet Potatoes. This week however, I was asked to share a favorite pumpkin dish. I immediately thought of this crumble. I made it for Thanksgiving last year, and as the holiday fast approaches, I thought you would enjoy it as a bit of inspiration.

Stop by the Harvard Farmers’ Market from 9-1 this Saturday for local produce, breads, cheese, meats and handmade goodies. Previous recipes can be found here or via the link on the right nav.

Pumpkin-Pear Crumble
serves 4-6

2 large pears, peeled, cored, and cut into 1/2" cubes
1/2 c maple syrup
1 t vanilla extract
1 t fresh minced ginger
1/2 t ground all spice
3 1/2 c pumpkin puree (or two 15-oz cans)
1 1/4 c all-purpose flour
1/2 c packed light brown sugar
1/4 c sugar
1/4 t salt
1 stick butter, melted
1/2 c toasted pecans, chopped
1/4 c toasted walnuts, chopped

Preheat oven to 350F.

In a large skillet, combine pears, maple syrup, vanilla, ginger and all spice. Cook, on medium-low, until the pears are tender, about 10 minutes. Stir in the pumpkin puree, and cook for 2 minutes. Spoon mixture into a 8” square baking dish. Set aside.

In a large bowl, mix together flour, brown sugar, sugar and salt. Stir in butter, mixing well, until mixture becomes crumbly. Stir in pecans and walnuts. Spoon topping into baking dish, over filling, and place in oven. Bake, 30 minutes, until topping is golden brown and fruit is bubbling.

Halloumi Kabobs

I’m back from vacation and catching up on laundry, work and the incredible amount of rss feeds I missed (you guys have been busy!). I did want to share a quick idea for those who are still craving grilled food this Fall. I whipped this up one night before I left and it was the perfect quick meal. By broiling, you can replicate the delicious charred edges that grilling produces—without standing in the cold. If you have never grilled lemon, I highly recommend it. It mellows the flavor, and creates a super juicy dressing to squeeze over your cheese, bread or vegis.

Halloumi Kabobs
serves 2 as a main dish

1 lemon, cut in eight wedges
1/2 loaf wheat Ciabatta bread, cut into 1” cubes (about 4 c)
6-8 oz halloumi cheese, cut into 1” cubes
4 T olive oil
2 T chopped fresh herbs (I used basil and thyme)
salt and pepper, to taste

To create kabobs, thread a skewer with a bread cube, a halloumi cube, a bread cube, a halloumi cube, and a lemon wedge. Repeat with remaining ingredients on remaining skewers. Place skewers on a non-stick baking sheet. Drizzle with olive oil and sprinkle with herbs, salt and pepper. Broil on high, 5-7 minutes, until edges begin to brown. To serve, squeeze cooled lemon wedges over kabobs.

Print Recipe >

Market Basket: Apple, Cheddar & Thyme Galette

I’ve shared with you before my affinity for turning traditionally sweet dishes into savory ones. First, there was the Blackberry Tart. Followed by the French Toast. And now, an apple galette. It’s quite evident I have an addiction.

And it’s called salt.

I enjoy a good apple pie or cobbler. And if there is caramel sauce involved, please step aside. But, I thought it would be fun to change things up a bit for week 5 of the Harvard Farmers’ Market. When I visited this past Saturday, I chatted with the lovely lady at Springdell Farm about my intentions. She suggested MacIntosh and Sanza apples and filled my bag with a half-dozen of each. Always eager to help, Tommy carried the bag to the car and exclaimed that this was much easier than apple picking. Nice try. There is still a good month left for apple picking here in New England and I have my sights set on many, many caramel apple treats.

Boston-area readers, stop by the Harvard Farmers’ Market this Saturday from 9-1 for local produce, breads, cheese, meats and handmade goodies. And visit Springdell Farm at their little white farm stand on 119 in Littleton. Previous Harvard Farmers’ Market recipes can be found here or via the link on the right nav.

Apple, Cheddar & Thyme Galette
serves 4 as an appetizer

1 puff pastry sheet, rolled thin
1 c and 1 T shredded sharp Cheddar cheese
1 t salt
1/2 t pepper
2 t fresh thyme leaves, plus additional for garnish
3 apples, peeled, cored, and cut into 1/4" slices
juice of 1 lemon
2 T honey
1/2 t cinnamon

Preheat oven to 400F. Place pastry on a non-stick baking sheet, and trim edges to make a circle. In a small bowl, mix together 1 c Cheddar, salt, pepper and thyme. Sprinkle pastry with cheese, leaving a 1" border on all sides. In a large bowl, combine apple slices, lemon juice, honey and cinnamon. Mix well. Arrange apples on pastry, on top of Cheddar. Fold edges of pastry toward center, pressing gently to seal (dough will only partially cover apples). Sprinkle with 1 T Cheddar and garnish with thyme. Transfer baking sheet to oven, and bake for 30 minutes, pressing pastry sides in every 10 minutes, if needed, until crust is golden brown.

Blueberry Sauce

Speaking of blueberries...The lovely Zoe of ZOMTBAKES put me up to the challenge of creating a healthy sweet. I’ve had blueberries on the brain recently, so I decided on a delicious naturally sweetened blueberry sauce.

The recipe and additional photos can be viewed here. And don’t forget to check out Zoe’s other delicious treats—this Pear & Ricotta Tart is one of my favorites.

Market Basket: End-of-Summer Peach Soup

This Saturday is week two of the Harvard Farmers’ Market, and I am certain there is no better way to usher out summer than with a recipe featuring sweet, juicy peaches. While fall may be beckoning with its brisk mornings, the afternoon heat is still calling for simple, no-cook food. This chilled peach soup is not only refreshing, but better yet, it can be whipped together in 10 minutes with NO cooking time. Which gives me just enough time to enjoy sunset on the porch.

Previous Harvard Farmers’ Market recipes can be found here or via the link on the right nav. If you are in the Boston-area, stop by the Harvard Farmers Market this Saturday, for peaches and plenty other delicious produce, produce, breads, cheese, meats and handmade goodies.

End-of-Summer Peach Soup
serves 4

6 large peaches, peeled and pitted
1/2 c fat-free plain yogurt
1 T honey, plus more for garnish
juice and zest of 1 lemon
1/8 t cloves

In a blender, combine all ingredients, and blend until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until chilled, about 2 hours. Pour soup into bowls and garnish with a drizzle of honey.

Berry-Almond Crumble

Three years ago today, Tommy and I were married.

Like many brides, I was wrapped up in the planning process leading up to the wedding. Swept away by invitations and gorgeous gowns. Overwhelmed by color options. I was getting married in the Cape, by the beach, so blue was a natural choice. But blue was so ordinary. And expected. And that, I did not want. The idea of seashell cakes and blue hydrangeas completely turned me off. However, in perusing flower ideas, I was completely drawn to cranberries in the bouquet. Yet cranberries screamed fall, not August. But blueberries screamed August! After finding a florist who could make my wacky request a reality, I became dubbed the blueberry bride. And then became a tad obsessed. Blueberries in the champagne! Blueberries in the cake! Blueberries as favors! Blueberries EVERYWHERE!

Now, as August rolls around and fresh blueberries are here once again, I smile, remembering how even months after the wedding celebration we would find leftover blueberries hiding in a bag or under a table. August 26 holds a special place in my heart. But so do blueberries. On the eve of our anniversary I could think of no better treat than to savor the sweet taste of blueberries, and remember the day, three year ago, that we became husband and wife.

Berry-Almond Crumble
serves 4-6

filling
2 1/2 c berries (I used blueberries & raspberries)
2 T sugar
1 T flour
1 t cornstarch

topping
1/2 c slivered almonds, chopped
1 1/4 c all-purpose flour
1/2 c packed light brown sugar
1/4 c sugar
1 t cinnamon
1/4 t salt
1/2 c butter, melted (1 stick)
1/4 t vanilla extract

Preheat oven to 350F. In a bowl, combine filling ingredients, mixing well. Set aside.

In a large bowl, mix together almonds, flour, brown sugar, sugar, cinnamon and salt. Stir in butter and vanilla, mixing well, until it mixture becomes crumbly.

Spread filling evenly in a 8" square baking dish. Spoon topping over filling, and place in oven. Bake 30 minutes, until topping is golden brown and fruit is bubbling.

Watermelon, Tomato & Feta Salad

I first tasted the combination of watermelon, tomato and feta three years ago, and it opened my eyes to the world of unusual food combination. It’s a pairing your taste buds remember come fall, that fill your dreams during the cold winter and will make your mouth water when the first summer tomatoes arrive on the vine. But you must be patient. If you can wait for the height of the season, you will be rewarded generously.

In the past few years, watermelon-tomato salads have made the rounds. You will find recipes with mint, some with cucumber, and a few with the added crunch of almonds or pine nuts. I have tried different combinations, but this is my favorite. Each juicy, sweet, salty bite just screams SUMMER. And I don’t think there is anything better than that.

Watermelon, Tomato & Feta Salad
serves 4

4 c cubed seedless watermelon
20 cherry tomatoes, halved
4 c arugula
3 T chopped fresh basil
1 t salt
4 T olive oil
1 T red wine vinegar
1/2 t pepper
1 c crumbled feta cheese

In a large bowl, combine watermelon, tomatoes, arugula and basil. Sprinkle with salt, and toss. Add olive oil, vinegar and pepper, and toss until well combined. Top with feta cheese.

Note: This salad should be assembled just before serving.

Dark Chocolate & Cherry Zucchini Bread

I’m suckered into buying baby clothes just as much as the next gal. I just adore the tiny shoes and mini ruffled dresses. But I’ve been told by quite a few friends that their newborns have more than their share of clothes. And since I am admittedly clueless about any “practical” gifts, I have decided to offer what I know best. Food! So when my friend Kelly gave birth to her second adorable boy, I promised to visit bearing gifts of the edible variety (plus I’m not sure how Ryder would look in a ruffled dress). While edible gifts are always welcome, edible gifts containing chocolate definitely have the edge.

So Dark Chocolate & Cherry Zucchini Bread was born out of my enormous stash of zucchini and overwhelming desire to make sure the new mom was getting enough chocolate. It’s a post-delivery requisite, no? And while I have had my struggles with zucchini this past month, the fabulous thing about this recipe is that my inability to remove water from zucchini yields a perfectly moist bread.

Dark Chocolate & Cherry Zucchini Bread
makes two 1-lb loaves

3 c all-purpose flour
1 1/4 c sugar
1 t baking soda
1/2 t baking powder
3 t cinnamon
1/2 t nutmeg
1/4 t allspice
1 t salt
2 t vanilla extract
1 c vegetable oil
3 eggs, beaten
3 c grated zucchini
3-4 oz dark chocolate, shaved into chunks
1 c chopped pitted cherries

Preheat oven to 350F. In a large bowl, combine flour sugar, baking soda, baking powder, cinnamon, nutmeg, allspice and salt. Stir together and add vanilla, vegetable oil and eggs. Mix well. Stir in zucchini, and mix until well combined. Carefully fold in chocolate and cherries until dispersed throughout batter. Pour into two 1-lb loaf pans, dispersing evenly. Bake 60-75 minutes, until a toothpick inserted into the center comes out clean.

Asian Crunch Salad

I would like to introduce you to my favorite green salad. It is perfection in every bite. The crisp vegis. The juicy oranges. The flavorful herbs. And of course, the crunch. If you find yourself with a huge head of cabbage this year, skip the coleslaw and make this instead. You can thank me later.

Asian Crunch Salad
inspired by Gourmet . serves 4

1/2 lb snow peas
4 c cabbage, cut into long, thin strips
4 c romaine lettuce, torn into bite-size pieces
1 c mandarian orange segments
1/8 c soy sauce
1/8 c fresh lemon juice (apx 1 lemon)
1/2 T white vinegar
1/2 T Asian sesame oil
1/8 c vegetable oil
1 T sugar (or agave nectar)
1 t salt
1/2 t black pepper
4 scallions, chopped
1/2 c chopped fresh cilantro
1/2 c sliced almonds, toasted (or chow mein noodles)
2 T sesame seeds, toasted

Bring a small pot of salted water to a boil. Add snow peas and cook until just tender, about 2 minutes. Transfer to a colander and rinse with cold water to stop cooking. Drain well. Place in a large bowl and add cabbage, lettuce, oranges, scallions and cilantro.

In a small bowl, whisk together soy sauce, lemon juice, vinegar, sesame oil, vegetable oil, sugar, salt, and pepper. Add to salad and toss well. To serve, sprinkle with sesame seeds and almonds or chow mein noodles.

Fig & Red Currant Bars

July has really been flying by for me. I have mile long list of recipes to try and a never-ending fridge full of vegis, but I am not getting much accomplished. The friend who I split my CSA with has been in Europe the last two weeks (ya, I know!), so I have been attempting to eat my way through the full share. This, along with the fact that I have been spending what’s left of my few free summer weekends lounging at the Cape leaves me only five days (if I’m optimistic) to work my way through a mess of vegis before the next round comes in. So, ya I’m behind.

But instead of concentrating on what I have on hand like a normal person, I decided to do something totally practical like buy a big box of figs. Oh, and red currants. In my defense, the season for both is limited and the red currants are oh so pretty I just couldn’t pass them up. Because apparently pretty is now a criteria for buying produce.

So I present to you Fig & Red Currant Bars, an oatmealy-fig-newton-esque bar (but SO much better), which perfectly combines all my favorite elements of baking. Sugar, alcohol and good looking produce.

If you cannot get your hands on red currants, don’t fret. While they add a delicious layer of flavor, they can be substituted with another berry (blueberries…mmm…) or left out if you’re a fig-only kind of fanatic.

Fig & Red Currant Bars
serves 6-8

Streusel Dough
1 1/2 sticks butter, melted (12 T)
1 c packed light brown sugar, divided
1 banana, mashed
3/4 t salt
1 1/2 c oats
1 1/2 c all-purpose flour

Filling
10-12 Black Mission figs, finely chopped
1/2 c red currants (plus additional for garnish)
1 c orange juice
1/4 c agave nectar
1/4 c packed light brown sugar
1/2 t ground cloves
2 T dark rum or Cognac

Preheat oven to 325F. Line a 13x9 baking pan with parchment paper, allowing ends to overhang. In a large bowl, combine butter, 3/4 c brown sugar, banana and salt. Stir well. Add oats and flour, and mix until well combined. Transfer half (or a bit more) of the dough to the baking pan, pressing into a thin layer evenly in the bottom. Add 1/4 c brown sugar to the remainder of the streusel dough in the bowl, stir, and set aside. Freeze baking pan 8-10 minutes, until dough is firm. Transfer to oven and bake for 20 minutes. Remove from oven and set aside. Increase oven temperature to 350F.

Combine filling ingredients in a medium saucepan over high heat. Bring to a boil, reduce heat to medium-low, and simmer 20 minutes. Add in red currants and simmer an additional 10-15 minutes, stirring, until most of the liquid is absorbed. Spread filling evenly over crust. Scoop streusel dough, in small clumps, over filling. Sprinkle with additional red currants. Bake, 20-25 minutes, until streusel topping is golden brown. Carefully lift using parchment overhang and transfer to a cutting board. Allow to cool and cut into 2” squares.

Strawberry Salsa with Sugared Wonton Crisps

I have been intending on making a strawberry salsa when I could hand-pick the strawberries, and that time has arrived! Not only is this salsa an enjoyable take on the traditional tomato, but it can be prepared savory for an app or sweet, as I have decided to do here. Of course tortillas would not work well for a dessert. But sugared wontons will. Which I had in the fridge from these. Which, I must add, also stays in the Asian theme, when paired with these noodles. Really, sometimes, I am amazed by my own resourcefulness.

Strawberry Salsa with Sugared Wonton Crisps
salsa adapted from Gourmet . serves 4

strawberry salsa
1 quart strawberries, chopped
1 small jalapeño chili, minced
1 T chopped fresh cilantro
juice of 1/2 lime
1/4 t salt
1 t sugar (omit sugar for savory salsa)

sugared wontons
15 wonton wrapper
2 T butter, melted
2 t sugar
1/2 t ground cloves (or cinnamon)

In a medium bowl stir together salsa ingredients. Season to taste. (May be made up to 4 hours ahead and stored in fridge. Drain extra juices before serving.)

Place wonton wrappers side by side on a baking sheet. Brush each wonton with butter, and sprinkle with sugar and cloves (reserving half the ingredients). With tongs, turn each wonton over and repeat with additional butter, sugar and cloves. Cut each wonton wrapper in half. Place baking sheet in oven and broil 2-3 minutes until golden brown and crispy.

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One more thing before I go...I feel SO honored, as three wonderful bloggers have nominated fresh365 for the kreative blogger award! Much thanks to Sandy of Cookie Cutter, Lucy of A Little Bit of Sugar and Zoe of ZOMTBAKES. You all really made my week!

In the spirit of the award, I would like to share with you a few (ok, more than a few) blogs that I find particularly inspiring (in alphabetical order, to be fair!)

101cookbooks / Cook & Eat / Dana Treat / Find Your Balance / Gourmet Worrier / hungry desi / La Tartine Gourmande / O Pistachio / Smitten Kitchen / The Kitchn / VeganYumYum

Pear, Avocado & Spinach Salad

Every night my husband asks me what we are having for dinner and I same something strange like Brie Quesadillas with Mango, Walnuts & Scallions or Lemon Risotto with Fiddlehead Ferns. He rolls his eyes and walks away wondering why we can't just have hamburgers like normal people? Then I have to remind him I am not normal and Subway is just down the street if he prefers. Except each night when we finish dinner, he says “wow that was really good”, completely surprised. Of course this salad is no exception. The ingredients are an interesting pairing, but a delicious one that I will be revisiting again and again. The salad is substantial and works well for a simple dinner with a slice of crusty bread drizzled with olive oil. But depending on who you are serving it to, you may want to make it a side, with say, hamburgers.

Pear, Avocado & Spinach Salad
adapted from Bon Appétit . serves 4

1/3 c olive oil
1/4 c seasoned rice vinegar
juice of one lime
1 T minced fresh cilantro
2 large garlic cloves, minced
pinch of cayenne pepper
6-oz baby spinach, tough stems removed
1 Anjou pear, peeled & sliced
1/2 small red onion, minced
1 avocado, peeled, pitted & cubed
1/2 c crumbled gorgonzola cheese
salt and pepper, to taste

Whisk first 6 ingredients in medium bowl. Season to taste with salt and pepper. Mix spinach, pear, and onion in large serving bowl. Add dressing and toss. Add avocado and gorgonzola, and lightly toss. Season to taste with salt and pepper.

Simple Fruit Salad with Lime & Ginger

For me, the best ending to a big meal is something light and sweet. I adore fruit-based desserts and this simple fruit salad is great on its own or over angel food or pound cake.

Simple Fruit Salad with Lime & Ginger
adapted from Gourmet, serves 6

juice and zest of 2 limes
1/8 c finely grated fresh ginger
4 T agave nectar
1 mango, peeled and cut into 1/2” cubes
1/2 pineapple (2 c), peeled, cored and cut into 1/2” cubes
1 c blueberries (or blackberries)

Combine lime zest, juice, ginger and agave nectar in a small bowl. Stir well. In a large serving bowl, combine mango, pineapple and blueberries. Add syrup and toss. Let sit 20 minutes for juices to combine.

Savory Blackberry Tart

Welcome May! I have been waiting so long for you to arrive. I hope you will bring long sunny days with warm breezes, trips to the beach with sunset picnics and nights around the fire with s'mores and sangria. Please don't let me down. I can think of no better way to celebrate your arrival than with a menu highlighting your finest fruits and vegis.

First course will be this tart. Hopefully you already have blackberries peeking out along the edges of your yard, if not the farmer's market will have plenty in the coming weeks. Take advantage and stock up! While most recipes that call for blackberries are sweet, this savory tart will be a welcome change.

Savory Blackberry Tart
makes 8 tarts

2 puff pastry sheets, thawed
1 c part-skim ricotta cheese
1/2 c grated asiago cheese
1 T chopped fresh rosemary leaves
zest of one lemon
juice of 1/2 lemon
1/2 t salt
1/4 t pepper
olive oil
1/2 pint blackberries

Preheat oven to 400F. Place thawed pastry sheets on a flat surface. With a 5" ring (or glass, etc) press into sheets and cut out pastry circles (each sheet should yield 4 circles). Gently press circles into muffin tins.

In a medium bowl, combine ricotta, asiago, rosemary, lemon zest, lemon juice, salt and pepper. Mix well. Spoon ricotta mixture into pastry cups. Place in preheated oven and bake 8 minutes. Remove and drizzle with olive oil, sprinkle with salt and pepper and press one blackberry into the center of each cup. Bake an additional 8-10 minutes until golden brown. Allow to cool 2-3 minutes. Transfer to serving plates and garnish with blackberries.

Brie Quesadillas with Mango, Walnuts & Scallions

At the beginning of the month, I made a very similar quesadilla with Brie, caramelized onions and papaya. I was so excited for it, except it turns out I don’t love papaya (which of course I figured out after I started eating it). I knew it had potential and I was determined to make it work with mangoes. Mangoes not only have a milder taste, but a firmer texture—both of which work better with a strong, soft cheese like Brie. After seeing this recipe in Rachel Ray’s magazine, I changed up the whole quesadilla, too avoid the monotony of too-many-Brie-quesadillas-in-one-month. However I am dying to try a Brie, mango and caramelized onion combination. Hmm...next month?

Brie Quesadillas with Mango, Walnuts & Scallions
adapted from Rachel Ray . serves 4

8 whole wheat tortillas
1 small wheel Brie cheese (or Camembert), sliced
1/4 c walnuts, chopped
1 mango, peeled and sliced
4 scallions, chopped
pepper
olive oil

Preheat oven to 400F. Arrange four tortillas in a single layer on a baking sheet and cook 2 minutes, until they begin to brown. Place 5 or 6 slices Brie on the tortillas and top with walnuts. Cook 3-5 minutes, until cheese begins to melt and walnuts are toasted. Top with mango slices and all, except 2 T, scallions. Sprinkle with pepper. Cover each quesadilla with an additional tortilla. Cook 3 minutes, until top tortilla is golden brown. Let cool and cut into fours. Arrange on serving platter and top with a drizzle of olive oil and 2 T scallions.

Rhubarb-Strawberry Cobbler with Cinnamon & Cardamom

I really have only one memory of rhubarb and it is of eating a rhubarb pie as a child. I believe my mom used to grow it in her garden and would make a pie with it each year. Or perhaps it was only one year—it is a faint memory. Funny though, because I do remember exactly what it tastes like. Rhubarb has such a distinct flavor, one that could not be substituted with the same results.

And while I’m not much of a pie person these days (rolling out the dough is just NOT for me!), this Cobbler recipe from Bon Appétit was calling my name. It is sweet, slightly tart, juicy and has a wonderful crumble crunch, thanks to the almonds. This is a new rhubarb memory I will not soon be forgetting.

Rhubarb-Strawberry Cobbler with Cinnamon & Cardamom
adpated from Bon Appétit . serves 6

Topping
1/2 c old-fashioned oats
1/2 c all purpose flour
1/2 c packed golden brown sugar
1/3 c sliced almonds
1/4 t ground cinnamon
1/4 t salt
6 T butter, melted

Filling
5 c fresh rhubarb, cut into 1/2" slices (2 lbs)
2 c halved strawberries
3/4 c sugar
1/3 c fresh squeezed orange juice
2 T all purpose flour
zest of one orange
1/2 t ground cardamom
1/4 t ground cinnamon

For topping: In medium bowl, mix together oats, flour, sugar, almonds, cinnnamon and salt. Add butter, stirring well, until clumps form.

For filling: Preheat oven to 375F. In large bowl, combine all ingredients, stirring to combine. Let stand 15 minutes, until juices form.

Pour filling into a 9” x 12” casserole dish. Sprinkle topping evenly over mixture. Bake 45 minutes, until topping is golden brown and filling is bubbling thickly around edges. Serve warm.