SpokaneMama and Yoke’s Fresh Market have partnered to bring you some family friendly food advice each month. Find out what fruits and vegetables are in season, get food tips, and find a delicious recipe sure to please your hungry family.
Yokes Market knows that children enjoy veggies and fruits. Each month we will highlight those that are currently in season.
Veggies in season include: Green beans, Swiss chard, and spinach
Fruits in season include: mangos, rhubarb, and strawberries
- Choose mangos that are slightly firm and have a sweet aroma.
- Avoid sap on skin.
- Store at room temperature 1-2 days.
- Refrigerate peeled, cut mangos.
Did you know that mangos are the most widely consumed fruit in the world?
Recipe: Rhubarb and Strawberry Crisp
Prep time: 20 minutes
Cook time: 45 minutes
Makes 6 servings.
Preheat oven: 375 F.
- 4 cups diced rhubarb
- 4 cups fresh strawberries, hulled, and halved, if large
- 1 cup granulated sugar
- 2 teaspoons orange zest
- 2 tablespoons cornstarch
- ¼ cup orange liqueur (Grand Marnier or Cointreau)
- 10 tablespoons cold unsalted butter, cut into ½ inch pieces
- 1¼ cups all-purpose flour
- ¼ cup light brown sugar
- Pinch salt
- In a large bowl, combine the rhubarb, strawberries, ¾ cup of the granulated sugar, orange zest, cornstarch and orange liqueur, and toss to thoroughly combine. Grease a 9 x 13 inch casserole or baking dish with 1 tablespoon of the butter and transfer the fruit mixture to the prepared casserole.
- In a mixing bowl, combine the remaining 9 tablespoons of butter, flour, remaining ¼ cup of granulated sugar, the brown sugar and salt and cut together until the mixture resembles coarse crumbs. Sprinkle evenly over the fruit and bake until the topping is golden brown and crispy and fruit and bake until the topping is golden brown and crispy and fruit is bubbly in places, about 45 minutes.
- Cool briefly and serve warm with vanilla ice cream.