Day 21 out of 40

This season, Mondays have become baking days for me. I get to bake for us and for friends. I start by checking the fridge and the freezer to see what needs to be used, what people would like to eat and finally maybe something I have been wanting to try.

Today was a day to work with what is in the freezer and I am using Rhubarb to make a simple fruit crisp. The fruit was a gift from my friend Cat Morrow. Preserved food has a way to lasso us back into pick season and brightness of flavors.

Sourdough Fruit Crisp

Fill a 9×9 pan with 5-6 cups of chopped fruit. I used rhubarb today.

Mix 3/4 cup of sourdough starter with 3/4 cup of oats. Add a pinch or salt, 1 tsp of cinnamon and 1/4 of raw sugar or to taste. Spread over the fruit. Sprinkle with 1/2 cup of chopped walnuts and 1/4 cup of cubbed butter.

Bake 375F for 45-50 minutes.