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SAVOR THE SEASON: Savor the season with rhubarb and cucumbers from the garden

June 21, 2019
By CAROL SWIRSKY - Staff Writer ( , Lake Placid News

Summer's bounty is surely one to savor. The brimming abundance of all things fresh from your own garden or from overflowing tables and baskets at markets sparks creativity.

Each year I find myself with more rhubarb than our family can possibly consume. So we typically give some away and then make our fair share of rhubarb-inspired crumbles, pies and sauces. Here's one recipe from my kitchen.


Article Photos

Rhubarb Crisp
(News photo — Carol Swirsky)

Rhubarb Crisp

The nice thing about a Rhubarb Crisp is that it is super simple and always delicious. You can adjust your ingredients easily depending what other fruit you have on hand and how big of a group you're serving.


3-4 Cups rhubarb, cut into 1/4" to 1/2" pieces

3 Cups sliced strawberries, about a pound (any combination of berry or fruit such as peaches works well too)

2 Tablespoon cornstarch

3/4 Cup white sugar

Combine ingredients, toss to coat, and let rest while you prepare the topping


3/4 cup flour

1 Cup old-fashioned oats

1/2 Cup brown sugar

1/2 Cup butter (cool, not too soft)

Dash of salt

Toss flour, oats, brown sugar and salt to combine. Cut butter in to mixture until small crumbles form.

Pour rhubarb-berry mix into an 8x8 glass pan, sprayed with cooking spray. Sprinkle evenly with topping. Bake 30 minutes, or until bubbly in a 375-degree oven. Serve warm or at room temperature, and top with ice cream or whipped cream if you like.



Another crop we have in great abundance from season to season, depending on the weather, is cucumbers. I remember one year when we had 5-gallon buckets full of them.

My mother-in-law shared this recipe with me that is simple, delicious and flexible to scale to however many cucumbers you have and how again how big of a crowd you're serving.


Grammie Martha Quick Pickles


Believe it or not, that's the recipe. Equal parts of sugar, water and white vinegar.

I typically use one cup each for 3-4 cucumbers, thinly sliced. Simply dissolve the sugar in the water and vinegar and pour over the sliced cucumbers. They taste best if you let them chill and hour or two. They keep at least 3 or 4 days in the refrigerator, but they rarely last that long in our house.

You can add a few sprigs of dill or slices of sweet onion for an extra pop of color and flavor. I cut up a few sprigs of chives and topped them with that this time.

Whether it's tomatoes, zucchini, chard, spinach, squash, kale, cabbage, beans or beets, I hope with summer's abundance you'll explore and discover more ways than ever to savor the season.



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