I often find it difficult to move on. To leave behind something that held wonderful memories. I'm a sentimental person and I realize that I'm not going to change. To make the leap forward, I find myself going through a sort of ritual that I have unconsciously developed. I start by revisiting thoughts and spaces. To reflect on the mental and physical past. Then, if possible, I photograph what I am leaving behind. It's not a quick snap of the camera but rather a time spent by myself carefully setting up a photograph. Time spent in a place that I plan to leave. Finally, I go over the reasons for the change and why it is significant in my life to move forward. These 3 steps seem to make the transition smooth and without hesitation. The sentimental being in me is then satisfied.
Strawberry Rhubarb Crisp
Makes: 1 8x8 inch pan
Time: Prep time (20 minutes) + baking time (40 minutes) + cooling time (20 minutes)
85 g (2/3 cup) spelt flour
100 g (½ cup) brown sugar
60 g (2/3 cup) rolled oats
75 g (1/3 cup) butter, cubed
1 tsp cinnamon
240 g (2 cups) frozen strawberries, chopped
230 (2 cups) rhubarb, chopped
1 tsp spelt flour
1 tbsp to ¼ cup of granulated sugar
1. Preheat oven 325°F (163°C).
2. Butter an 8x8 inch baking dish.
3. Mix the spelt flour, brown sugar, and rolled oats in a medium bowl. Add the butter and work into the dry ingredients with your hands or cut in with two butter knives. Set aside
4. In a large bowl, gently mix combine all 3 ingredients. Sugar is added at this step as rhubarb is quite tart without it. Add your desired amount for the sweetness that you prefer.
5. Pour the fruit filling in the prepared pan. Sprinkle with crumble topping. Bake for 35-40 minutes.
My favourite is to serve it warm with vanilla ice cream (it will be a bit watery if you serve it right after baking).