Old Fashioned Strawberry Rhubarb Crisp

Strawberry Rhubarb CrispIngredients:

  • 1 quart cubed rhubarb
  • 1 quart halved strawberries
  • 3/4 cup honey
  • 1 tablespoon corn starch (potato starch can be substituted)
  • 1 cup whole wheat flour
  • 1/2 cup light brown sugar
  • 1/2 teaspoon salt
  • 1 cup rolled oats
  • 1 & 1/2 sticks (12 tablespoons) cold unsalted butter cut into small cubes


  • Preheat the oven to 350 degrees Fahrenheit

For the Filling:

  • Cube and slice your strawberries and rhubarb
  • Pour the honey into a large mixing bowl and stir in the starch until well combined
  • Coat the rhubarb and strawberries thoroughly in the honey mixture
  • Pour the fruit mixture into an 8 by 11 inch baking dish
  • Give it time to sit to allow the fruit to release their juices

For the Crumb Topping:

  • Combine the flour, oats, brown sugar and salt in a large mixing bowl
  • Mix in the cubed butter with hands until a crumbly dough forms
  • Sprinkle the topping over the fruit being sure to completely cover the filling


  • Place your baking dish on top of a parchment lined cookie sheet to catch any overflow
  • Bake at 350 for around fifty minutes
  • Be sure to check on your crisp somewhat often after thirty minutes as the topping can easily burn

This crisp is an absolute delight. The crumb topping is slightly sweet and very buttery, and the filling is smooth and sweet with a pinch of tartness.

It goes absolutely perfectly with ice cream or yogurt, and can be served warm or chilled.

I really do hope that you’ll give this scrumptious dessert a try before the end of rhubarb season, and I also hope you enjoyed my first original recipe post. I really enjoyed it, and you can expect to see more in the future.

Blessings, SilverThorn

Recipe Adapted from Ina Garten 

Photo by Matthew Trujillo


배숙 (Steamed Korean Pear)

Fall is my absolute favorite season.

I love the sights, scents, tastes and especially the weather.

The harvests are completed, and the Lord of the Fields has sacrificed himself to provide for us. The world grows cold as he and the Goddess of the Earth rest in the underworld together, yet we know they have not abandoned us. Spring will come again.

In the meantime, we can enjoy lovely recipes that make us feel cozy and make the most of the harvest.

This recipe is a great dessert, or even a snack. It is healthy, light, cozy and very charming. Maangchi also says it can help a loved one get over a cold, and at the very least it helps show them that you care.

If you cannot find the Jujube (Korean Date,) I would recommend using the much more readily available medjool date. Be sure to remove the pit.

I hope you try this recipe, and find some warmth this lovely Autumn season.


Pumpkin Pudding

Greetings everyone!

I really wish I had internet during the Halloween season. As a witch it is always one of my favorite times of year.

I also adore this season because I have a serious love affair with pumpkins. I eat them any which way, and I fully appreciate their extensive use once Autumn begins to roll around.

This recipe looks simply delicious, and also fairly healthy as far as puddings go.

I hope you all give it a try, I know I will.


For more wonderful Japanese recipes visit Cooking with Dog on YouTube.

コーヒーゼリー (Coffee Jelly)

Greetings everyone!

Today’s post is for all the coffee lovers out there, and something I really want to try; especially now that we are moving into Indian Summer.

I am super ready for fall, but summer still seems to be hanging on tightly.

This recipe is cool, rich, delicious, relatively low in calories and perfect for hot summer afternoons.


For more wonderful Japanese recipes visit Cooking with Dog on YouTube.

Coconut Chia Seed Pudding

Greetings everyone!

Today’s video is pretty interesting.

I’ve been seeing recipes using chia seeds for a few weeks now, and I wondered what all the fuss was about. After a little research I found out that these little seeds are super nutritious and have comparable nutrition to flax and sesame seeds.

The thing that makes them unique is the way they transform liquids into a gelatinous fluid.

Chia drinks are becoming very popular in the United States, and I’m sure puddings such as this one will as well.

On a semi-related note, I do not enjoy coconut; but I will definitely be giving this a try with chocolate almond milk or even just plain milk to see how it fares.


To see more of Emmy’s videos check out her YouTube Channel.