Balsamic Strawberry Rhubarb Crumble

So I get a farm fresh box every week.it comes with local in season items. I got rhubarb. I really thought hard about it. I remember my grandmother’s making a strawberry rhubarb pie. I wanted that but I haven’t tried my Grandma’s pie crust GF yet. So strawberries yes. I also thought of this really amazing ice cream place that I loved from Seattle called Molly Moo and they had a strawberry balsamic ice cream that was so delicious. So Strawberry Balsamic Rhubarb mmmm. I added blueberries just because I can and decided on a cobbler, crisp crumble. It was sooooooooooo good.❣️

Ingredients
2C rhubarb
2C strawberries
1C blueberries
1 1/2 C Sugar
1 TBSP Arrowroot / corn starch
2TBSP Balsamic Vinegar

Topping
1C GF flour
1/2C Brown sugar
1/2t salt
1/3 C sliced almonds
3TBSP butter
1 egg

Method

Cut and wash fruit. Add remaining ingredients to fruit.

 

 

Spread the mixture into a 9x12 pryex pan.

Mix together the dry ingredients. 

Pour over the top of the berries.

Pour Melted Butter on top crumble mixture.

Tamales

Oh man, I love Tamales. I have for so many years wanted to make them, Ive heard they are so labor intensive, yeah a little. But I cook, so not so much for me. Tamales are so good when done right, its so important that your masa is soft and there is the right amount of meat in them. I really got this one down right away. I did a lot of research and took variations from a few recipes to get the right one. Try to make these you will be soooo happy Yummy!

Pork

31/2 lbs pork rump or shoulder roast. cut into 4 large pieces.

1 onion

3 garlic cloves

Chile sauce

3 dried ancho chilies

2 dried guajillo chilies

1c or or chicken broth

3 1/2 tsp salt

1tsp chili powder

1/4 tsp cumin

pepper to taste

Masa

3/4c manteca

6c masa harina

1 1/2 tsp baking powder

6c (reserved pork broth)

50 dried corn husks

In a 5qt dutch oven bring pork, water, onion, garlic, and 1 1/2tsp salt, pepper boil. 

Simmer covered about 2.5 hours or until meat is tender and shreds apart. 

Remove meat from broth and allow both to cool. Reserve all broth (measure out 6cups for masa) (1cup for chile sauce)

Shred the meat, discard fat.

Chile sauce

Cook chiles in 2 cups water. Let cool slightly the remove stems and seeds. Save the chili water.

Puree chilies, 1 clove of garlic. chili,  cumin, with 1c water from chilies, and 1 cup pork broth. Puree until smooth.

Add chile sauce to the meat, simmer in pan for 10 min.  Season with salt and pepper if needed. 

Soak Corn Husks in warm water for 20 min. drain. dry.

Prepare Masa 

Beat manteca on a low speed for 3 min 

Stir together dry ingredients, Masa carina, baking powder and 2 tsp salt 

Alternate masa mixture and broth until you make a thick creamy paste.

Spread 2tbsp masa mixture to corn husk in the center. place 1 tbsp meat mixture in middle of masa 

Fold in sides of husk then fold the bottom up 

Place discarded husks folded or a ball of foil on bottom of steamer basket placed in a dutch oven.

Steam tamales open side up in steamer basket in dutch oven. Add water to duch oven just below basket.  Bring water to a boil and reduce the heat.

Cover and steam 40 min adding water when necessary.