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Sun, fun and dessert in the backyard. Summer days don't get much better than this. FUN WITH FOIL Don't be foiled. The classic barbecue side dish of potatoes and veggjies in aluminum foil has its place at cookouts and camping trips. But foil's potential goes far beyond that classic packet. READ MORE » GLUTEN-FREE RHUBARB | _ STRAWBERRY CRISP “a JE SR CHEF DALE MACKAY | SASKATOON, SK FILLING 1. Set the oven at 375°F. For the fruit filling, put rhubarb and strawberries in an 8 by 10-inch ceramic dish. 4cups chopped rhubarb (fresh or frozen) Acups quartered strawberries (fresh) 2. Melt butter in a sauce pot on medium heat. Make a roux by adding oat flour and cook while whisking for 1 minute. %cup CO-OP GOLD Salted Butter 3. Add brown sugar and water to the pot and bring to a boil while #eup CO-OP GOLD PURE Oat Flour whisking. Once boiled, carefully pour over the strawberries and 1% cup _ brown sugar rhubarb. Mix well. 4. For the crumble, melt the butter. Use a wooden spoon to mix it with all other crumble ingredients in a bowl. Evenly sprinkle CRUMBLE crumble over the fruit mix. % cup water #cup CO-OP GOLD Butter 5. Put the ceramic dish on a baking sheet to catch any drips and bake % cup CO-OP GOLD Quick Oats for 25 to 30 minutes. Let cool slightly before serving. X# cup CO-OP GOLD PURE Oat Flour # cup brown sugar X% cup slivered almonds Htsp ground ginger Htsp ground cinnamon PICK UP A FREE COPY OF TABLE MAGAZINE AT YOUR LOCAL CO-OP FOOD STORE OR VIEW ONLINE » SALTED CARAMEL GRILLED PEARS Delicious on their own, … pears become irresistible when grilled and topped with salted caramel and coconut whipped cream. VIEW RECIPE >»
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