How often do you hear about how fast this year has gone by? Among us middle-agers (I know, but I’m owning it), the light-speed pace of life seems to have replaced the weather and traffic as the new conversation starter. I, too, find myself marveling at how Memorial Day is just around the corner, and summer will be here in a few blinks.
I once had the privilege of being in the presence of a great Rabbi. He was visiting with friends here in L.A. on his way back to Israel, and he agreed to meet with a group of “seculars” to offer some of his wisdom. So I asked him if it is possible to slow down life.
And his answer has stuck with me ever since. He said, “Not possible. But if you savor each moment, time will appear to slow down.”
If you ask me, the words of the Rabbi were a ringing endorsement for dessert. Take the time to prepare one, and your day will seem to decelerate. Your family will linger a little longer at the table. And, instead of rushing off to complete your to-do lists, you just might pause to appreciate the meal and the company.
For a few sweet moments, life may not seem so hectic. Besides, you can always go back to talking about the weather.
Baking spray, for preparing dish
12 ounces rhubarb (about 5 stalks)
16 ounces organic strawberries, hulled and halved
1/4 cup maple syrup
1 tablespoon cornstarch
1 cup brown rice flour
1 cup rolled oats
1/4 cup maple syrup
1-1/2 teaspoons baking powder
Pinch of kosher salt
4 tablespoons solid coconut oil
Your favorite vanilla non-dairy ice cream, optional
1. Preheat the oven to 400° F. Grease an 8-inch x 8-inch glass or ceramic baking dish (or 6 individual ramekins).
2. Prepare the filling: Peel the rhubarb with a vegetable peeler, removing the tough parts and strings. Slice the rhubarb on the bias into 1/2-inch pieces. Toss with the strawberries, maple syrup and cornstarch and place in the prepared dish. Bake 12-15 minutes in the lower half of the oven, until juicy and bubbling.
3. Meanwhile, prepare the topping: In a medium bowl, combine the flour, oats, maple syrup, baking powder and salt. With your fingers, blend in the coconut oil until coarse crumbs are formed.
4. Remove the rhubarb-strawberry mixture from oven. Do not pour off or reduce the juices; you’ll want the topping to absorb every last drop. Drop the topping evenly over the fruit.
5. Return the cobbler to the oven and bake until the topping is golden and the filling is bubbling underneath, another 10-15 minutes (check a few times to make sure the topping does not burn). If you like, top with your favorite vanilla non-dairy ice cream and serve warm.
Here’s what else is on my menu this week…
- Spinach Salad with Beets, Avocado and Papaya Seed Vinaigrette
- Fried Artichoke Hearts
- Mushroom Quinoa Risotto
- Spring Carrot Sunflower Pate
Photo credit: Amy Neunsinger