Once a month I get the itch for change. My body craves a new food or I switch things up with a haircut or new workout - small changes that make me feel fresh and vibrant. About six months ago I got the itch and knew a change much bigger than a haircut was in order.
I’ve lived in Burlington for the past six years; it’s where I went to college, got my first ‘big girl job,’ and made my best memories. As much as I love it, I knew it was time to explore somewhere different with new energy and challenges.
After a few months of research and soul searching, I realized I wanted to be back in the classroom learning more about what interests me most. A month ago I was accepted to a food and media focused graduate program in Boston…!!!!!
I left my job, moved out of my apartment, and moved home to Rhode Island for a few weeks. After some travel with my family at the end of the month, I’m taking off on a three-month adventure before moving to Boston and starting classes in September. When it rains it pours, right? I asked for a change, I got one, and I couldn’t be more excited about it.
My summer travel plans are still being worked out / finalized but I promise to share details as soon as everything is set. Until then, let’s talk about rhubarb apple camp crisp! To celebrate my first weekend back home I rallied friends for a day of beach adventuring and camping in southern RI. We had a blast soaking up ALL the Vitamin D, drinking cheap beer, and roasting marshmallows. We made a delicious lemony spring pasta dish for dinner and this rhubarb apple crisp / oatmeal type dish for breakfast. It’s delicious – the tart rhubarb and granny smith apple combined with the sweet orange and toasty, nutty crumble topping make the perfect breakfast or dessert to enjoy around the campfire. Be well!
rhubarb apple camp crisp (vegan + gluten free)
1/2 cup rolled oats
1/2 cup oat or almond flour
1/3 cup chopped walnuts
1 teaspoon cinnamon
pinch of salt
3 stalks of rhubarb, leaves removed (they're poisonous!), diced
1 granny smith apple, diced
zest of 1/2 an orange
juice of 1/2 an orange
1/2 cup raw cane sugar
At home mix together walnuts, oats, flour, cinnamon, and salt. Pack it in a jar or storage container and bring it in your cooler with the fruits, rhubarb, and sugar (you could measure out the sugar ahead of time at home or eyeball it at the campsite). Once at camp, heat a cast iron skillet over medium heat on your camp stove or fire. Add the rhubarb, apple, and sugar. Cook until the apple and rhubarb are starting to breakdown and get syrupy. Add orange zest and juice and stir until everything is combined. Pour the nut/oat mixture over the fruit and mix it in. Cook for a few minutes so the oats and nuts can toast and absorb the flavors from the rhubarb and apple. Enjoy!