Rhubarb Strawberry Sauce

Today was an amazing day filled with laughter, sunshine and family. I love afternoons spent talking, munching and playing in the sunshine with those that mean the most to me. It was glorious!

Last night I was so excited to enjoy a Cooler 2 breakfast that I threw together this simple Rhubarb Strawberry sauce that simmered away on the stovetop while we got Matthew ready for bed. Very easy and super simple. Enjoyed alongside an egg white + 1 yolk spinach and chive frittata.

Rhubarb Strawberry Sauce

2 cups rhubarb, fresh or frozen
1 1/3 cups organic strawberries, fresh or frozen
2-4 tbsp water
2 cinnamon sticks
scant pinch sea salt
1-3 tsp raw honey, to taste

In a medium-sized heavy-bottomed sauce pan combine rhubarb, strawberries, water, cinnamon sticks and sea salt. The amount of water that you will need will depend upon whether you are using fresh or frozen fruit, as frozen fruit will give off more water than fresh fruit.

Bring to a boil over high heat, then decrease heat and simmer on low until rhubarb and strawberries have cooked down and thickened significantly. If you allow the mixture to cook for 30+ minutes you will get a very thick, rich syrupy sauce, as pictured on my bowl of steel cut oats.

Remove from heat and add honey, to taste.

This sauce was an amazing addition to our steel cut oats (with flax + wheat germ).

After Matthew’s morning nap we ventured to my parent’s house for Melissa’s graduation party. Allan, Matthew and I had such a wonderful time. It was so nice to see a ourfamily. We can’t wait to see many of them again in two weeks at the Malcolm Family Reunion!

We joke that at our family events no one ever leaves hungry. This was no exception. We had a shredded turkey, buns, melon + grapes, potato salad, italian noodle salad, Sun Chips, and veggies + roasted red pepper hummus + veggie dip. I contributed the veggies + roasted red pepper hummus + dilly chive veggie dip to the delicious spread.

The last time that I made hummus for an event like this my mom requested that I make regular hummus. I think that she was growing tired of my various hummus experiments, including sweet potato hummus, zucchini hummus and most recently guac hummus. So, for this event I went back to my tried and true roasted red pepper hummus, which turned out excellent, as always. However, knowing that not everyone loves hummus as much as I do, I decided to make a more indulgent, traditional veggie dip using items that I already had on hand. My new creation, Dilly Chive Veggie Dip was deeeee-licious and I am so excited to share it with you.

Dilly Chive Veggie Dip

1/2 cup organic neufchâtel cheese or light cream cheese
1/2 cup organic plain greek yogurt (I used Matthew’s whole milk yogurt, but you could lighten this up by using low fat greek yogurt instead)
1 tsp dried dill weed
1 tbsp chives (freeze dried or fresh)
1 tsp herbamare
1 tsp lemon juice
1/2 tsp curry powder

Place all ingredients in a bowl or mini-blender and combine. Refrigerate at least 1 hour to allow flavors to combine. Enjoy with assorted veggies and whole grain crackers.

Those of you who follow me on Twitter and Facebook may have seen my pleas for someone to adopt hostas, bleeding hearts and irises that were overtaking my garden. Well, today our friend Kevin stopped by and brought a few new plant friends home with him. In return he left me the cutest little plant…

It’s a hobbit jade bonsai. Super cute! Thank you, Kevin!

Do you have a green thumb?

I designed a killer back yard oasis and am able to keep orchids alive, but every other green plant that has graced our doorstep has met its maker. Hopefully I can keep this cute little guy alive. 😉 Anyone have any suggestions for me, as I would love to grow indoor plants as well. I was thinking about starting out with a little indoor herb garden this fall.