So...I made yogurt the other day. On accident. I was absolutely exhilarated. I made this, completely from scratch. I had made a quick soymilk kefir the other morning. I just put a cup of soymilk in a mason jar, adding one probiotic capsule and stirred. I thought, "Oh, I'll just drink this on my way to work." Well I didn't and I forgot it in my car. When I left work it was 85 F, in the shade. Which means my car was probably like 115 F or so. I saw my kefir, picked it up annnnnd...it was solid. Completely solid. It. Was. Awesome. So, my kefir sat in the my 115 F car for 9 hours and voila, yogurt! I do not recommend making yogurt this way. Todd was pretty sure I was going die and looking back, I probably shouldn't of eaten it. But I did.
I brought it home and put it in the fridge, super eager to eat it later that night. I tasted it alone and it definitely was anything spectacular, so I decided to make a strawberry rhubarb compote to go along with it! This is a very easy, super simple compote. I use lemon juice because I love my compote tart but if you want to tone down the tartness, use orange juice instead.
Chop the rhubarb and the strawberries and add to a small saucepan. Juice the lemon and add to the pot as well, also adding the brown sugar. Stir it all up well to combine. Bring to a boil over medium heat, stirring occasionally. Once boiling, cover and allow it to simmer for about 5 minutes. Careful to lift the lid every now and again because this shit will boil over on you and make a gigantic mess. Uncover, thank God, and simmer for another 5 minutes. The rhubarb and strawberries should be soft and mushy by now. I like to mush them up a bit at the end but feel free to leave them mostly intact if desired. Allow to cool slightly before serving. Serve with whatever you like! Use it as jam, or mix it in yogurt, over pancakes, it's really good over anything. Well, most anything.
My yogurt was utterly delicious by the way.
Yogurt With Strawberry Rhubarb Compote
Author: Katie - Produce On Parade
Serves: 1 cup
This is a very easy, super simple compote. I use lemon juice because I love my compote tart but if you want to tone down the tart, use orange juice instead.
Ingredients
2 medium stalks of rhubarb, chopped small
10 medium strawberries, quartered
juice from half a lemon
2 Tbsp. brown sugar
Instructions
Bring to a boil over medium heat, stirring occasionally.
Once boiling, cover and let simmer for about 5 minutes.
Uncover and simmer for another 5 minutes.
Allow to cool before serving. Serve with water you like!
Add all ingredients to a small saucepan. Stir well to combine.
Most days of my adult life (and probably of my child life, too) are spent craving sweets and all things sugar laden. I'd live off chocolate ice cream if I know it could adequately sustain human life. Yes, in a world without consequences of a poor diet, Oreo cookies would be an entire food group in my home (have you seen all the different types!?) and strawberry rhubarb crisp/crumble would be for breakfast every morning. I am talkin' about the 1 cup of sugar and 1 cup of brown sugar as well as an entire stick of butter type of crisp. Yes, the type of crisp that is so loaded with sugar and fat that it negates any health effects from the strawberries and rhubarb that it was supposed to star. Oh yes.
I was yearning bad for some strawberry rhubarb crisp. But, alas, I decided I couldn't do that to my body or to Todd's (more to Todd's than my own). Don't get the wrong idea though, I'll never deny that I have an enormous sweet tooth. Or that I can't keep any candy or ice cream in the house because I will scarf it down it won't last more than two hours. I have no willpower. I don't deny it. So, I tell you there is a time and a place for desserts so horrific that they'll put you into a diabetic coma because you can ask for thirds.
This Strawberry & Rhubarb Hazelnut Oatmeal is delicious and satisfying. So much so, that it almost compares to such a dessert. It's reminiscent of a buttery crisp but more wholesome, filling and healthy and I know you'll enjoy it just as much. Who needs a crisp when you have this?
2 packages (32 oz. total) of strawberries, hulled and quartered
2 large rhubarb stalks, chopped
2 Tbsp. cornstarch
2/3 cup agave nectar
2 cups uncooked quick oats
1 tsp. baking powder
1 tsp. ground cinnamon
2 pinches of salt
1 1/4 cup soy milk (or milk of choice)
juice from half a lemon (1/4 cup)
2 1/2 tsp. vanilla extract
Preheat the oven to 375 F. Chop the pecans and scatter them on a baking sheet, making sure they're in a single layer. Once the oven is up to temperature, toast the nuts for about 10 minutes or until fragrant. Careful not to scorch them, though! Set aside to cool when done. A note - Please use any nut you like or no nuts at all! Hazelnuts would also be wonderful, or almonds, too.
In a small dish, add the ground flax seed, followed by the water and whisk to combine. Set it aside in the fridge to gel. This should be a minimum of 15 minutes.
Spray a large 10 x 15 dish, (think lasagna dish) with nonstick cooking spray and arrange sliced bananas in a single layer. Like-a-day-so below.
In a large bowl, combine chopped strawberries and rhubarb, honey and cornstarch. Mix well with clean hands and arrange evenly over the bananas. Trust me, use your hands, it's easier. They really are the best kitchen utensils!
In a separate bowl, combine the oats, nuts, baking powder, cinnamon and salt.
In a medium bowl (another bowl!?) or 2 cup pyrex measuring cup (that's better), whisk the milk, lemon juice, egg and vanilla to combine and add to the oat mixture. The milk will curdle. Do not let this scare you. You are a chef!
Add the milk mixture to the oat mixture. Combine well and arrange evenly over the strawberries and rhubarb.
Bake for about 40 minutes or until the edges begin to bubble and turn golden brown. I made Todd come and smell as I opened the oven. It smelled as I would image the Little House on The Prairie would smell. Wholesome, delicious and sweet. I've never even read those books. Don't ruin my image...
Oh sweet, delicious oatmeal. Serve for breakfast or dessert...or lunch or dinner, or just a snack. Anytime really, it's delicious anytime.
Strawberry & Rhubarb Pecan Oatmeal
Recipe Type: Breakfast
Author: Katie - Produce On Parade
This oatmeal is delicious and satisfying. It's reminiscent of a buttery crisp but more wholesome, filling and healthy and I know you'll enjoy it just as much. Who needs a crisp when you have this?
Ingredients
2/3 cup toasted pecans (or nut of choice), chopped
2 packages (32 oz. total) of strawberries, hulled and quartered
2 large rhubarb stalks, chopped
2 Tbsp. cornstarch
2/3 cup agave nectar
2 cups uncooked quick oats
1 tsp. baking powder
1 tsp. ground cinnamon
2 pinches of salt
1 1/4 cup soy milk (or milk of choice)
juice from half a lemon (1/4 cup)
2 1/2 tsp. vanilla extract
Instructions
Preheat oven to 375 F.
Chop pecans and arrange on baking sheet. Bake for 10 minute or until fragrant. In a small dish, mix flaxseed and water. Set aside in fridge for 15 minutes.
Spray a large 10 x 15 dish with nonstick cooking spray. Arrange sliced bananas in a single layer.
In a large bowl, combine strawberries, rhubarb, honey and cornstarch. Mix well and arrange evenly over the bananas.
In a separate bowl combine the oats, nuts, baking powder, cinnamon and salt.
In a medium bowl whisk the milk, lemon juice, egg and vanilla to combine and add to the oat mixture.
Combine milk and oat mixture. Arrange evenly over the strawberries and rhubarb.
Bake for 40 minutes or until the edges begin to bubble and turn golden brown.
Basil and strawberries go so well together. Did you know?
The other night I was craving some sweet, strawberry milk. Alright, the brass tacks of it was that I just flat-out wanted something sweet. I also had some strawberries in the fridge that I needed to use up...and that's the damn truth. Being the fancy grown up that I am, I needed a sophisticated strawberry beverage. I didn't want a little children's milkshake and I definitely didn't want a hardcore smoothie, and that is when creamy strawberry milk came to mind. I had to find a way to make it a little snooty though, and what better way than by adding some luscious basil!
Okay, full disclosure, I totally made this with boxed soy milk! I know, AND it was sweetened...I was not aware of that fact, however, when I purchased it. My grocery store had some of those soy milk cartons that don't need to be refrigerated on clearance and so I bought a few for emergencies or when I ran out of my homemade nut milk. Whew, and let me tell you an emergency happened that night. I was craving some sweet, strawberry milk! Alas, I was out of my homemade coconut milk, and so the boxed soy milk came to my rescue.
1/4 tsp. xanthan gum (optional, but it will give the milk a lovely, creamy texture)
Place all the ingredients in the blender, starting with milk first and then blend baby blend! Make sure to give it a good whirl for a least a minute or two, letting the xanthan gum work it's creaminess goodness all about.
This was a sweet and rich (without being heavy) creamy nighttime snack. It lulled me to sleep and soon I was dreaming of dancing strawberry angels...okay that last part isn't true, but it was super duper delicious.
It's a super simple little recipe and if there's some lost and forsaken strawberries stashed somewhere in the depths of the fridge, don't give up on them. Make this milk and give them the honour the deserve.
I had made a quick soymilk kefir the other morning. I just put a cup of soymilk in a mason jar, adding one probiotic capsule and stirred. I thought, "Oh, I'll just drink this on my way to work." Well I didn't and I forgot it in my car. When I left work it was 85 F, in the shade. Which means my car was probably like 115 F or so. I saw my kefir, picked it up annnnnd...it was solid. Completely solid. It. Was. Awesome. 
So, my kefir sat in the my 115 F car for 9 hours and voila, yogurt! I do not recommend making yogurt this way. Todd was pretty sure I was going die and looking back, I probably shouldn't of eaten it. But I did.
Uncover, thank God, and simmer for another 5 minutes. The rhubarb and strawberries should be soft and mushy by now. I like to mush them up a bit at the end but feel free to leave them mostly intact if desired. 
Allow to cool slightly before serving. Serve with whatever you like! Use it as jam, or mix it in yogurt, over pancakes, it's really good over anything. Well, most anything.
My yogurt was utterly delicious by the way.
