t’s that time of year when the bounty of Michigan produce is on display at a farmers’ market near you. But how do you get your kids to appreciate the tastes of our warm-weather bumper fruit and vegetable crops?
This yummy peach and rhubarb crisp recipe – from Eating Local: The Cookbook Inspired by America’s Farmers – just may get the entire family’s taste buds tantalized!
High in vitamins K and C, rhubarb is a veggie that grows easily and abundantly in Michigan, particularly in May. Due to its frank tart flavor, it’s often paired with sugar-laden snacks like pies, cancelling out its nutritional value. So, when preparing rhubarb for your kids, it’s key to balance the sour flavor with a sweet fruit instead of just sugar – like strawberries, raspberries or, of course, peaches!
Peaches, which flourish in Michigan from mid-July through September, put rhubarb’s acidity to good use. In this crisp, the tangy rhubarb balances an old-fashioned dessert that might otherwise seem cloying. If your peaches are very sweet, you can reduce the sugar in the filling by 1 to 2 tablespoons.
Serve this delicious crisp warm with whipped cream, ice cream or frozen yogurt. It’ll yield eight servings. Enjoy!
