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Roy Sperr Jason Walters and Shawn Hunter NMLS: 202418/295556/348864 Equity Source Mortgage, Inc. Phone: Roy (763) 657-2012 Phone: Shawn (763) 657-2017 Emails: roy@equitysourcemortgage.net roy@equitysourcemortgage.net www.equitysourcemortgage.com |
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April 2016
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The Fruits of Spring By Kirk Leins Here are some springtime favorites you can enjoy throughout the season. RHUBARB (April through July) Rhubarb is actually a vegetable and not a fruit. Because of its bitter taste, rhubarb takes some sweetening to make it edible and is normally served in fruit-like preparations. Rhubarb Crisp (Serves 4)
In a greased 7-8 inch round casserole dish (at least 3-inches deep), toss the cut rhubarb with the granulated sugar. In a separate bowl, add the oats, flour, brown sugar and cinnamon. Using a large fork or pastry cutter, cut in the butter until all the ingredients are well blended and resemble small pebbles. Evenly cover the rhubarb with the oat mixture and bake for 20-30 minutes, or until the rhubarb is bubbling and the top is crispy. Serve in bowls with vanilla ice cream or sweetened whipped cream. MANGO (Best in springtime) Look for firm but slightly yielding fruit with a sweet aroma. The skin should be unblemished, and the color should either be a yellowish-orange or red. Avoid overly green, grey or shriveled looking mangoes. Fat-free Mango Curry Sauce (Serves 4 as marinade)
PINEAPPLE (March through June) Look for firm and plump specimens. The pineapple should have fresh green leaves and feel heavy for its size. It should also be quite fragrant. Pineapple Salsa (Makes 3 1/2 to 4 cups of salsa)
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