Rhubarb Crumble

1 1/2  lbs rhubarb, chopped into 1/2 in pieces
1/4 cup honey
1 Tbls. butter
1 Tbls. cornstarch

For the crumble topping:
1 1/2 cup whole wheat flour, whole wheat pastry flour, or white wheat flour
6 Tbls. butter, cold and diced
3 tablespoons brown sugar

Preheat the oven to 375°F

Heat the rhubarb in a pan on medium to medium low with the honey, 1 T butter, and cornstarch for about 5 minutes, until the rhubarb is glossy and everything has melted together. Transfer to an 8 1/2" pie tin or square baking dish.

To make the crumble topping, place the flour and brown sugar in a bowl and rub in the butter until it is thoroughly combined, with a texture like soft crumbs.

Spread evenly over the fruit. Bake 35-45 minutes.

Strawberry & Pear Flan

2 cups pears, chopped, with core removed
1 cup strawberries, chopped with leaves removed
2 Tbls butter
1/4 cup cream
1/4 cup sour cream or plain yogurt
4 eggs
1/2 tsp salt
1/2 tsp ground allspice
1/2 tsp ground ginger
2 Tbls honey

Preheat the oven to 325°. Slather the bottom and sides of a large pie tin with 2 Tbls soft butter.

Cook the pears in enough water to cover, over medium heat, until they are soft enough to easily pierce with a fork. Strain the fruit and put in a blender with all the other ingredients. Blend the ingredients very thoroughly, so that it is completely smooth.

Pour it into the pie tin. Bake for 60 minutes. Chill before serving.

Barley Bread

2 cups warm water or barley tea
3 cups whole wheat or white wheat flour
1 cup barley flour
2 tsp dry yeast, or .6 oz fresh yeast
2 tsp molasses (honey or maple syrup are also acceptable)
1 cup rolled barley
1 tsp. salt
1 Tbls. oil


Mix the molasses with 1 cup water/tea in a small bowl. Sprinkle in the yeast and let it proof until foamy.

Mix 1 cup water/tea with 1 cup wheat flour, the barley flour, and 3/4 cup rolled barley. When the yeast is foamy, add that in and stir it all up. Let it rise until roughly doubled.

Add in the rest of the flour (2 cups), the salt, and the oil. Knead for about 10 minutes until smooth and elastic, kneading in flour as necessary. Let rise, oiled, in a warm place, until about doubled again (but not for too long!).

Meanwhile, soak the remaining 1/4 cup of rolled barley in 2 Tbls. water or tea.

Form the dough into a loaf. Smooth the wet barley onto the top, encrusting it into the dough. Place in an oiled loaf pan and cut a slit along the top of the loaf.

Spray inside your oven or put a pan of water in there. Put in the dough and set the oven to 350. Bake (including preheat time) for 50-60 minutes.